Les progrès en froid alimentaire.

Advances in food refrigeration.

Type de monographie : Ouvrage

Résumé

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.

Détails

Titre original : Advances in food refrigeration.
Identifiant de la fiche : 2002-2738
Langues : Anglais
Édition : Leatherhead Publishing - Royaume-uni/Royaume-uni
Date d'édition : 2001
ISBN : 0905748832
Source : Source : 482 p. (15.7 x 24); fig.; tabl.; ref.; index; GBP 95.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation