Operations In Food Refrigeration
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Operations In Food Refrigeration
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Author : Rodolfo H. Mascheroni
language : en
Publisher: CRC Press
Release Date : 2012-06-06
Operations In Food Refrigeration written by Rodolfo H. Mascheroni and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-06 with Technology & Engineering categories.
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productiv
Unit Operations In Food Processing
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Author : R. L. Earle
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Unit Operations In Food Processing written by R. L. Earle and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry
Cooling Technology In The Food Industry
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Author : Aurel Ciobanu
language : en
Publisher: CRC Press
Release Date : 1976
Cooling Technology In The Food Industry written by Aurel Ciobanu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Cold storage categories.
Scientific background. General systems applied in food refrigeration. Applications: meat, poultry, fish, milk and dairy products, eggs, fruits and vegetables, ice cream, prepared foods, fermented beverages, other food products, cold chain.
Low Temperature Processing Of Food Products
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Author : Seid Mahdi Jafari
language : en
Publisher: Elsevier
Release Date : 2024-04-12
Low Temperature Processing Of Food Products written by Seid Mahdi Jafari and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-12 with Technology & Engineering categories.
Approx.460 pages Thoroughly explores novel applications of low-temperature unit operations in food industries Brings innovative freezing technologies Clarifies phase change of water, freezing processes, mass and heat transfer phenomena
Operations In Food Refrigeration
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Author : Rodolfo H. Mascheroni
language : en
Publisher: CRC Press
Release Date : 2012-06-06
Operations In Food Refrigeration written by Rodolfo H. Mascheroni and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-06 with Technology & Engineering categories.
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productivity of the equipment, and reduced operation costs. Operations in Food Refrigeration explores the fundamental issues involved in heat and mass transfer in food refrigeration and examines aspects of other operations applied to chilled or frozen foods. Following an overview of basic concepts and general calculation procedures involved in cooling, freezing, thawing, and freeze-drying, the book discusses: Sizing, peeling, cutting, sorting, and blanching fruits and vegetables Pretreatments for meats, including tenderization, electrical stimulation, portioning, curing, and smoking Pretreatments for fish and other seafood Processing of poultry Air and osmotic partial dehydration, infusion of special nutrients, and the concentration of juices Traditional chilling and freezing methods Special precooling and freezing techniques The effects of thawing on food, factors that influence the choice and design of thawing processes, and various thawing methods Freeze-drying equipment Each chapter is written by a recognized specialist and can serve as a stand-alone resource for the particular topic. Several chapters present case studies that can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations.
Frozen Food Science And Technology
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Author : Judith A. Evans
language : en
Publisher: John Wiley & Sons
Release Date : 2009-01-21
Frozen Food Science And Technology written by Judith A. Evans and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-01-21 with Technology & Engineering categories.
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.
Handbook Of Food Processing Equipment
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Author : George Saravacos
language : en
Publisher: Springer
Release Date : 2015-12-29
Handbook Of Food Processing Equipment written by George Saravacos and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-29 with Technology & Engineering categories.
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
Experiments In Unit Operations And Processing Of Foods
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Author : Maria Margarida Cortez Vieira
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-10-20
Experiments In Unit Operations And Processing Of Foods written by Maria Margarida Cortez Vieira and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-20 with Technology & Engineering categories.
In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.
The Freezing Preservation Of Foods Principles Of Refrigeration Equipment For Food Freezing Refrigerating And Transporting Frozen Goods V 2 Factors Affecting Quality In Frozen Foods V 3 Commercial Food Freezing Operations Fresh Foods V 4 Freezing Of Precooked And Prepared Foods
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Author : Donald Kiteley Tressler
language : en
Publisher:
Release Date : 1968
The Freezing Preservation Of Foods Principles Of Refrigeration Equipment For Food Freezing Refrigerating And Transporting Frozen Goods V 2 Factors Affecting Quality In Frozen Foods V 3 Commercial Food Freezing Operations Fresh Foods V 4 Freezing Of Precooked And Prepared Foods written by Donald Kiteley Tressler and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Frozen foods categories.
Meat Refrigeration
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Author : S J James
language : en
Publisher: Elsevier
Release Date : 2002-04-19
Meat Refrigeration written by S J James and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-04-19 with Technology & Engineering categories.
The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer.Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems.Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigeration Covers both individual quality issues and the management of the cold chain from carcass to consumer