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Operations in Food Refrigeration

By: Rodolfo H. Mascheroni (Editor), Da-Wen Sun (Editor)

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The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productivity of the equipment, and reduced operation costs. Operations in Food Refrigeration explores the fundamental issues involved in heat and mass transfer in food refrigeration and examines aspects of other operations applied to chilled or frozen foods.

Following an overview of basic concepts and general calculation procedures involved in cooling, freezing, thawing, and freeze-drying, the book discusses:

  • Sizing, peeling, cutting, sorting, and blanching fruits and vegetables
  • Pretreatments for meats, including tenderization, electrical stimulation, portioning, curing, and smoking
  • Pretreatments for fish and other seafood
  • Processing of poultry
  • Air and osmotic partial dehydration, infusion of special nutrients, and the concentration of juices
  • Traditional chilling and freezing methods
  • Special precooling and freezing techniques
  • The effects of thawing on food, factors that influence the choice and design of thawing processes, and various thawing methods
  • Freeze-drying equipment

Each chapter is written by a recognized specialist and can serve as a stand-alone resource for the particular topic. Several chapters present case studies that can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations.

BASIC CONCEPTS AND GENERAL CALCULATION PROCEDURES Description of the physical system - Heat and mass balances -- Analytical solutions -- Numerical models -- Thermophysical properties- Heat Transfer coefficients-Simplified and approximate prediction methods -- Case studies Cooling Freezing and Thawing Freeze-Drying OPERATIONS USED IN REFRIGERATION TECHNOLOGIES Basic principles involved in each operation -- when applicable -, description of equipment most frequently used, with emphasis on design principles related to the operation involved, calculation of operation conditions, worked calculations. Application of design and operation considerations to improve final product quality. PRETREATMENTS Sizing, Peeling, Cutting, Sorting, of Fruits and Vegetables. Blanching of Vegetables and Fruits. Pretreatments for Meats I (Electrical estimulation -- Cutting and Portioning) Pretreatments for Meats II (Curing -- Smoking). Pretreatments for Fish and Seafood in general. Pretreatments for Poultry. Special Pretreatments for Fruits and Vegetables: Air and Osmotic Partial Dehydration, Infusion of special nutrients, Concentration of Juices. CHILLING AND FREEZING By Air (Static and continuous equipment). By Cryogenic gases and liquids (Static and continuous equipment). By Contact with Refrigerated Surfaces (Plate freezers, Scraped surface freezers, Surface hardeners). By immersion in water and aqueous solutions (Hydrocooling, Brines, Ice slurries, Refrigerated sea water). Special Precooling Techniques (Vacuum Cooling, Mist Cooling). Special (Emerging) Freezing Techniques (Dehydrofreezing, PressureShift, Ultrasonic freezing, Hydrofluidization). THAWING Thawing (Air, Water, Microwave, Dielectric heating). COMBINED FREEZING AND VACUUM DEHYDRATION Freezedrying a a a

ISBN: 9781420055481
ISBN-10: 1420055488
Series: Contemporary Food Engineering
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 402
Published: 14th June 2012
Dimensions (cm): 23.5 x 15.6  x 2.3
Weight (kg): 0.726