Principles and Practice of Artificial Ice-making and Refrigeration PDF Download
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Author: Louis Milton Schmidt
Publisher:
ISBN:
Category : Ice
Languages : en
Pages : 544
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Book Description
Author: Louis Milton Schmidt
Publisher:
ISBN:
Category : Ice
Languages : en
Pages : 544
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Book Description
Author:
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 254
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Book Description
Author: Alexander James Wallis-Tayler
Publisher:
ISBN:
Category : Refrigeration and refrigerating machinery
Languages : en
Pages : 698
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Book Description
Author: Robert T. Marshall
Publisher: Springer
ISBN: 1461501636
Category : Technology & Engineering
Languages : en
Pages : 371
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Book Description
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.
Author: Charles Edwin Booth
Publisher:
ISBN:
Category : Refrigeration and refrigerating machinery
Languages : en
Pages : 358
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Book Description
Author: Jonathan Rees
Publisher: JHU Press
ISBN: 1421424606
Category : Technology & Engineering
Languages : en
Pages : 192
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Book Description
A historical study of how increased access to ice—decades before refrigeration—transformed American life. During the late nineteenth and early twentieth centuries, Americans depended upon ice to stay cool and to keep their perishable foods fresh. Jonathan Rees tells the fascinating story of how people got ice before mechanical refrigeration came to the household. Drawing on newspapers, trade journals, and household advice books, Before the Refrigerator explains how Americans built a complex system to harvest, store, and transport ice to everyone who wanted it, even the very poor. Rees traces the evolution of the natural ice industry from its mechanization in the 1880s through its gradual collapse, which started after World War I. Meatpackers began experimenting with ice refrigeration to ship their products as early as the 1860s. Starting around 1890, large, bulky ice machines the size of small houses appeared on the scene, becoming an important source for the American ice supply. As ice machines shrunk, more people had access to better ice for a wide variety of purposes. By the early twentieth century, Rees writes, ice had become an essential tool for preserving perishable foods of all kinds, transforming what most people ate and drank every day. Reviewing all the inventions that made the ice industry possible and the way they worked together to prevent ice from melting, Rees demonstrates how technological systems can operate without a central controlling force. Before the Refrigerator is ideal for history of technology classes, food studies classes, or anyone interested in what daily life in the United States was like between 1880 and 1930. “An in-depth portrayal of a once-indispensable, life-changing technology, the former existence of which is as unknown to most of us as that of the telegraph or canal is to today’s undergraduates. . . . Rees synthesizes considerable archival research and presents interpretations of importance to scholars. . . . Before the Refrigerator is as refreshing as ice water on a hot summer day.” —Journal of American History “This fact-filled book explains how ice became an American necessity by the early twentieth century. Students in business history and history of technology courses will be fascinated to learn how macrobreweries made lager into America’s favorite beer, how cocktails became commonplace, and how burly men used to lug giant blocks of ice into American kitchens.” —Shane Hamilton, author of Trucking Country: The Road to America’s Wal-Mart Economy
Author: Alexander James Wallis-Tayler
Publisher:
ISBN: 9781462274499
Category :
Languages : en
Pages : 690
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Book Description
Hardcover reprint of the original 1912 edition - beautifully bound in brown cloth covers featuring titles stamped in gold, 8vo - 6x9". No adjustments have been made to the original text, giving readers the full antiquarian experience. For quality purposes, all text and images are printed as black and white. This item is printed on demand. Book Information: WalliTayler, Alexander James Ed. Refrigeration, Cold Storage And Ice-Making; A Practical Treatise On The Art And Science Of Refrigeration. Indiana: Repressed Publishing LLC, 2012. Original Publishing: WalliTayler, Alexander James Ed. Refrigeration, Cold Storage And Ice-Making; A Practical Treatise On The Art And Science Of Refrigeration, . New York, Van Nostrand, 1912. Subject: Refrigeration And Refrigerating Machinery
Author: Alexander James Wallis-Tayler
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 714
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Book Description
Author: Charles Hatch Ehrenfeld
Publisher:
ISBN:
Category : Ice
Languages : en
Pages : 196
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Book Description
Author: Alexander James Wallis-Tayler
Publisher:
ISBN:
Category : Refrigeration and refrigerating machinery
Languages : en
Pages : 694
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Book Description
