ShareSummary
Food refrigeration is one of the most important technologies for extending the shelf life and preserving the quality and safety of foods. This book covers the fundamental aspects of food refrigeration, discusses various chilling/freezing methods, the equipment used and the cold chain, and provides up-to-date information about the effects of refrigeration on the safety and quality of common foods. Extract from the table of contents: novel refrigeration cycles; thermophysical properties of foods; cooling/freezing/thawing time and heat load: CFD simulation of cool stores for agricultural and horticultural products; plate and air-blast cooling/freezing; hydro/immersion chilling and freezing; vacuum cooling; cryogenic refrigeration; the cold chain; chilling and freezing of meat and meat products; chilling and freezing of poultry and poultry products; chilling and freezing of fish and fishery products; chilling and freezing of prepared consumer foods.
Details
- Original title: Advances in food refrigeration.
- Record ID : 2002-2738
- Languages: English
- Publication: Leatherhead Publishing - United kingdom/United kingdom
- Publication date: 2001
- ISBN: 0905748832
- Source: Source: 482 p. (15.7 x 24); fig.; tabl.; ref.; index; GBP 95.
- Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Refrigeration and perishable products: general information;
Food engineering;
Cold chain, interfaces;
Chilling of foodstuffs;
Freezing of foodstuffs;
Meat and meat products;
Poultry;
Fish and fish product;
Precooked food - Keywords: Thermal property; Thawing; Prepared food; Poultry; Heat balance; Food; Cooling time; Cold chain; Vacuum; Meat; Thawing time; Temperature; Chilling; Air freezer; Thermodynamic property; Physical property; Meat product; Fish; Immersion; Cold storage; Thermodynamic cycle; Cryofreezing; Freezing; Plate freezer; Storage life; Freezing time
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