Evaporation Technology in Food Processing 1st Edition

Evaporation Technology in Food Processing, 1st Edition by Seid Mahdi Jafari, Esra Capanoglu, and Asli Can Karaca delivers a clear, authoritative guide to the evaporation methods that underpin modern food concentration and preservation. This book instantly draws in food engineers, R&D scientists, processing managers, and advanced students seeking practical solutions to efficiency and quality challenges.

Inside, readers find a balanced mix of theory and practice: fundamental heat and mass transfer principles, detailed descriptions of common evaporator types (multiple-effect, falling-film, forced-circulation, and vacuum systems), process design considerations, energy-saving strategies, and optimization techniques for product-driven industries such as dairy, juice, beverage, and plant-based foods. Emphasis on operational control, scale-up, and cleaning and sanitation makes the material directly applicable to industrial settings in North America, Europe, Asia-Pacific, and beyond.

What sets this edition apart is its focus on real-world applicability—improving yield, preserving sensory and nutritional quality, reducing energy costs, and meeting regulatory and safety standards—so teams can implement improvements with confidence. Figures, worked examples, and comparative tables help translate complex concepts into actionable steps.

Whether you’re modernizing a plant, teaching a course in food engineering, or conducting applied research, Evaporation Technology in Food Processing is an indispensable resource that bridges science and practice. Order your copy today to equip your team with the tools to improve efficiency, quality, and sustainability in food processing operations worldwide.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.