Frozen Food Science and Technology (PDF)
(Sprache: Englisch)
This book provides a comprehensive source of information on
freezing and frozen storage of food. Initial chapters describe the
freezing process and provide a fundamental understanding of the
thermal and physical processes that occur during freezing....
freezing and frozen storage of food. Initial chapters describe the
freezing process and provide a fundamental understanding of the
thermal and physical processes that occur during freezing....
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This book provides a comprehensive source of information on
freezing and frozen storage of food. Initial chapters describe the
freezing process and provide a fundamental understanding of the
thermal and physical processes that occur during freezing. Experts
in each stage of the frozen cold chain provide, within dedicated
chapters, guidelines and advice on how to freeze food and maintain
its quality during storage, transport, retail display and in the
home. Individual chapters deal with specific aspects of freezing
relevant to the main food commodities: meat, fish, fruit and
vegetables. Legislation and new freezing processes are also
covered.
Frozen Food Science and Technology offers in-depth
knowledge of current and emerging refrigeration technologies along
the entire frozen food chain, enabling readers to optimise the
quality of frozen food products. It is aimed at food scientists,
technologists and engineers within the frozen food industry; frozen
food retailers; and researchers and students of food science and
technology.
freezing and frozen storage of food. Initial chapters describe the
freezing process and provide a fundamental understanding of the
thermal and physical processes that occur during freezing. Experts
in each stage of the frozen cold chain provide, within dedicated
chapters, guidelines and advice on how to freeze food and maintain
its quality during storage, transport, retail display and in the
home. Individual chapters deal with specific aspects of freezing
relevant to the main food commodities: meat, fish, fruit and
vegetables. Legislation and new freezing processes are also
covered.
Frozen Food Science and Technology offers in-depth
knowledge of current and emerging refrigeration technologies along
the entire frozen food chain, enabling readers to optimise the
quality of frozen food products. It is aimed at food scientists,
technologists and engineers within the frozen food industry; frozen
food retailers; and researchers and students of food science and
technology.
Autoren-Porträt
Dr Judith Evans, Food Refrigeration and Process Engineering Research Centre (FRPERC), University of Bristol, UK
Bibliographische Angaben
- 2009, 1. Auflage, 368 Seiten, Englisch
- Herausgegeben: Judith A. Evans
- Verlag: John Wiley & Sons
- ISBN-10: 1444302337
- ISBN-13: 9781444302332
- Erscheinungsdatum: 21.01.2009
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- Größe: 4.20 MB
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Sprache:
Englisch
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