Biological Processes in the Food Industry

Biological Processes in the Food Industry, 1st Edition, offers a reference on food processing equipment and biological unit operations. Edited by Seid Mahdi Jafari and Alireza Sadeghi, this publication presents foundational technical knowledge for managing biological systems in food manufacturing. It targets researchers, industry technologists, government officials, investors, and students in food science disciplines.

The content addresses key engineering stages in biological operations. Chapters examine bioreactor design alongside operational variables that alter bioreactor efficiency. It further outlines instrumentation, control mechanisms, upstream preparation, and downstream processing required for commercial food operations.

A key feature of the reference is its detailed focus on commercial outputs. It reviews industrial production processes for enzymes, vitamins, microbial proteins, fatty acids, organic acids, pigments, vinegar, xanthan, and baker's yeast. This volume supports undergraduate and graduate studies while serving chemical, mechanical, electrical, and industrial engineers.