[ FreeCourseWeb.com ] Operations in Food Refrigeration (Contemporary Food Engineering)



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English | 402 pages | CRC Press; 1 edition (October 12, 2016) | 1420055488 | PDF | 40.25 Mb

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



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