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Author: Institut international du froid
Publisher:
ISBN:
Category :
Languages : en
Pages : 793
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Book Description
Author: Institut international du froid
Publisher:
ISBN:
Category :
Languages : en
Pages : 793
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Book Description
Author: S J James
Publisher: Elsevier
ISBN: 1855736535
Category : Technology & Engineering
Languages : en
Pages : 360
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Book Description
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
Author: J. S. Pruthi
Publisher: Allied Publishers
ISBN: 9788170239635
Category : Food
Languages : en
Pages : 584
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Book Description
Author: IIF.
Publisher:
ISBN:
Category :
Languages : en
Pages : 793
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Book Description
Author: A.M. Pearson
Publisher: Springer Science & Business Media
ISBN: 9401159394
Category : Technology & Engineering
Languages : en
Pages : 335
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Book Description
The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that are deemed to be impor tant to an understanding of meat, both fresh and processed. It is our sincere hope that by focusing upon areas related to meat science that researchers who contribute to this volume can not only update those involved in academia and industry but also promulgate facts that may lead to solutions of meat industry problems and aid in improving the efficiency of various associated industrial processes. We have chosen to devote Volume 1 to electrical stimulation in view of the widespread interest in its meat industry applications. Although the classical study by A. Harsham and Fred Deatherage was published in 1951, it was not accepted by the meat industry owing to a number of factors that are discussed in the text. These investigators did, however, lay the groundwork for modern electrical stimulation of carcasses by their detailed studies on the effects of varying current, voltage, fre quency, wave forms, and time. The basic information provided by these workers saved a great amount of experimentation by those who subse quently "rediscovered" electrical stimulation.
Author: Manohar Prasad
Publisher: New Age International
ISBN: 9788122414295
Category : Air conditioning
Languages : en
Pages : 676
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Book Description
The Revised Edition Of A Widely Used Book Contains Several New Topics To Make The Coverage More Comprehensive And Contemporary. * Highlights The Ozone Hole Problem And Related Steps To Modify The Refrigeration Systems. * The Discussion Of Vapour Compression/Absorption Systems Totally Recast With A Special Emphasis On Eco-Refrigerants. * Application Oriented Approach Followed Throughout The Book And Energy Efficiencyemphasised. * Several Real Life Problems Included To Illustrate The Practical Viability Of The Systems Discussed. * Additional Examples, Diagrams And Problems Included In Each Chapter For An Easier Grasp Of The Subject.With All These Features, This Book Would Serve As A Comprehensive Text For Undergraduate Mechanical Engineering Students. Postgraduate Students And Practising Engineers Would Also Find It Very Useful.
Author: Rui Costa
Publisher: Springer Science & Business Media
ISBN: 0387687769
Category : Technology & Engineering
Languages : en
Pages : 256
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Book Description
The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global food production, distribution and preparation call for increased emphasis on hygienic practices at all levels and for increased research in food safety in order to ensure a safer global food supply. The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emp- sis was placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. The idea and planning of the books originates from two working groups in the European thematic network “ISEKI-Food” an acronym for “Integrating Safety and Environmental Knowledge In to Food Studies”. Participants in the ISEKI-Food network come from 29 countries in Europe and most of the institutes and univer- ties involved with Food Science education at the university level are represented. Some international companies and non teaching institutions have also participated in the program. The ISEKI-Food network is coordinated by Professor Cristina Silva at The Catholic University of Portugal, College of Biotechnology (Escola) in Porto. The program has a web site at: http://www. esb. ucp. pt/iseki/.
Author: United States National Committee for the International Institute of Refrigeration
Publisher:
ISBN:
Category :
Languages : en
Pages : 44
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Book Description
Author: Tom P. Hough
Publisher: Nova Publishers
ISBN: 9781594546303
Category : Business & Economics
Languages : en
Pages : 378
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Book Description
Solar energy is derived ultimately from the sun. It can be divided into direct and indirect categories. Most energy sources on Earth are forms of indirect solar energy, although we usually don't think of them in that way. Coal, oil and natural gas derive from ancient biological material which took its energy from the sun (via plant photosynthesis) millions of years ago. All the energy in wood and foodstuffs also comes from the sun. Movement of the wind (which causes waves at sea), and the evaporation of water to form rainfall which accumulates in rivers and lakes, are also powered by the sun. Therefore, hydroelectric power and wind and wave power are forms of indirect solar energy. Direct solar energy is what we usually mean when we speak of solar power -- it is the use of sunlight for heating or generating electricity. Solar energy research and applications have been receiving increasing attention throughout the world as solar energy must play a much greater role in the energy mix in upcoming years. This book examines new research in this frontier field.
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 1032
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Book Description
Includes entries for maps and atlases.
