eBook PDF Download Digital Library
Author: C J Kennedy
Publisher: Woodhead Publishing
Published: 2000-06-27
Total Pages: 308
ISBN-13: 9781855734128
DOWNLOAD EBOOK →An overview of frozen food technology and processes of the supply chain from the farm to the freezer of the consumer. Specialists in each field cover the particular concerns involved in freezing fruit, vegetables, meat, and fish.
Author: Institut international du froid
Publisher:
Published: 2006
Total Pages: 174
ISBN-13: 9782913149526
DOWNLOAD EBOOK →Author: Judith A. Evans
Publisher: John Wiley & Sons
Published: 2009-01-21
Total Pages: 368
ISBN-13: 1444302337
DOWNLOAD EBOOK →This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Author: Marilyn C. Erickson
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 495
ISBN-13: 1461559758
DOWNLOAD EBOOK →This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products. Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product's quality and ultimate consumer acceptance.
Author: Da-Wen Sun
Publisher: CRC Press
Published: 2005-11-14
Total Pages: 758
ISBN-13: 1420027409
DOWNLOAD EBOOK →Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor
Author: Wallace B. Van Arsdel
Publisher: John Wiley & Sons
Published: 1969
Total Pages: 402
ISBN-13:
DOWNLOAD EBOOK →Author: United States. Department of Agriculture. Production and Marketing Administration. Marketing Facilities Branch
Publisher:
Published: 1949
Total Pages: 182
ISBN-13:
DOWNLOAD EBOOK →Author: Norman W. Desrosier
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 640
ISBN-13: 9401177260
DOWNLOAD EBOOK →The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
