Evaporation Technology in Food Processing Unit Operations and Processing Equipment in the Food Industry

Evaporation Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets industrial engineers working in the field of food processing and within food factories. The book is divided into four sections: ?Evaporation basics," ?Different types of evaporators,” ?Application of evaporators in the food industry”, and ?Design, control and efficiency of evaporators”. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations.

Esra Capanoglu is a Professor at the Istanbul Technical University (ITU), Food Engineering Department in Turkey. Prof. Capanoglu obtained her Ph.D. in 2008 at ITU and subsequently worked as a postdoctoral researcher at RWTH Aachen University in Germany for two years. During her Ph.D., she worked in the laboratories of Plant Research International in the Netherlands for six months and at the IPK Leibniz Institute, Gatersleben, Germany, for another six months with a DAAD scholarship. Prof. Capanoglu’s research focuses on antioxidants and phenolic compounds in foods and their in vitro bioaccessibility and bioavailability. She also studies the effects of processing, encapsulation, and the matrix on these bioactives. Prof. Capanoglu has published two books, 30 chapters, and more than 180 articles in peer-reviewed journals and has taken part in several international and national projects. She currently serves as an Associate Editor at ACS Omega and an Editorial Advisory Board Member for the Journal of Agricultural and Food Chemistry, the Journal of Berry Research, and the Turkish Journal of Agriculture and Forestry, among others.

• Thoroughly explores the processing operations and equipment necessary for the evaporation of different food products applying steam
• Brings new opportunities in food processing through innovative evaporation processes
• Covers the design, control and efficiency of evaporators