The Freezing Preservation of Foods: Commercial food freezing operations PDF Download
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Author: Wallace B. Van Arsdel
Publisher:
ISBN:
Category : Food, Frozen
Languages : en
Pages : 508
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Book Description
Author: Wallace B. Van Arsdel
Publisher:
ISBN:
Category : Food, Frozen
Languages : en
Pages : 508
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Book Description
Author: J. S. Pruthi
Publisher: Allied Publishers
ISBN: 9788170239628
Category : Food
Languages : en
Pages : 696
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Book Description
Author: Wallace B. Van Arsdel
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages :
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Book Description
Author: Norman W. Desrosier
Publisher: Springer Science & Business Media
ISBN: 9401177260
Category : Science
Languages : en
Pages : 640
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Book Description
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.
Author: Donald Kiteley Tressler
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages :
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Book Description
Author: J. S. Pruthi
Publisher: Allied Publishers
ISBN: 9788170239635
Category : Food
Languages : en
Pages : 584
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Book Description
Author: Gustavo V. Barbosa-Cánovas
Publisher: Food & Agriculture Org.
ISBN: 9789251052952
Category : Business & Economics
Languages : en
Pages : 88
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Book Description
This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.
Author: United States. Bureau of Foreign and Domestic Commerce
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 28
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Book Description
Author: United States. Department of Agriculture. Production and Marketing Administration. Marketing Facilities Branch
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 182
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Book Description
Author: Stephen J. James
Publisher: Elsevier Inc. Chapters
ISBN: 0128056592
Category : Technology & Engineering
Languages : en
Pages : 1192
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Book Description
The principal factor controlling the safety of a refrigerated (chilled or frozen) food is its temperature. In many cases the time taken to reach the desired temperature is also important. To provide safe refrigerated food products of high organoleptic quality, attention must be paid to every aspect of the cold chain from initial chilling or freezing of the raw ingredients, through storage and transport, to retail display. The cold chain consists of two distinct types of operation. In processes such as primary and secondary chilling or freezing the aim is to change the average temperature of the food. In others, such as chilled or frozen storage, transport and retail display, the prime aim is to maintain the temperature of the food. Removing the required amount of heat from a food is a difficult, time- and energy-consuming operation, but critical to the operation of the cold chain. As a food moves along the cold chain it becomes increasingly difficult to control and maintain its temperature. This is because the temperatures of bulk packs of refrigerated product in large storerooms are far less sensitive to small heat inputs than single consumer packs in open display cases or in a domestic refrigerator/freezer. This chapter describes and explains the technologies used to produce and ensure the safety of chilled and frozen foods and maintain the cold chain.
