High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industryseries, explains the processing operations and equipment necessary for high-temperature processing of different food products, including frying, baking, roasting and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Sections cover "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations". All chapters emphasize the fundamentals of experimental, theoretical and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories. Explores the operations and equipment necessary for high-temperature processing of different food productsCovers various alternatives for high-temperature processing operations, including frying, baking, roasting and cookingEmphasizes ways to improve the quality and safety of food products with high-temperature processing | High-Temperature Processing of Food Products by Seid Mahdi Jafari, Paperback | Indigo Chapters