Frozen Food Science and Technology

Herausgeber: Evans, Judith A

• Gebundenes Buch

Produktbeschreibung

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.

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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Wiley
• Seitenzahl: 368
• Erscheinungstermin: 1. Juni 2008
• Englisch
• Abmessung: 245mm x 179mm x 25mm
• Gewicht: 948g
• ISBN-13: 9781405154789
• ISBN-10: 1405154780
• Artikelnr.: 23562037

Autorenporträt

Dr Judith Evans, Food Refrigeration and Process Engineering Research Centre (FRPERC), University of Bristol, UK

Inhaltsangabe

1. Thermal properties and ice crystal development in frozen foods (Dr Paul Nesvadba
Rubislaw Consulting Ltd
Aberdeen
UK). 2. Effects of freezing on nutritional and microbiological properties of foods (Mark Berry
John Fletcher
Peter McClure
Joy Wilkinson
Unilever PLC
Sharnbrook
Bedfordshire
UK). 3. Modelling of freezing processes (Q. Tuan Pham
School of Chemical Sciences and Engineering
University of New South Wales
Sydney
Australia). 4. Specifying and selecting refrigeration and freezer plant (A. Pearson
Star Refrigeration
Glasgow
UK). 5. Emerging and novel freezing processes (Dr Kostadin Fikiin
Refrigeration Science and Technology
Technical University of Sofia
Bulgaria). 6. Freezing of meat (Professor Steve James
Food Refrigeration and Process Engineering Research Centre (FRPERC)
Langford
North Somerset
UK). 7. Freezing of fish (Ola M. Magnussen
Anne K. T. Hemmingsen
Vidar Hardarsson and Tom S. Nordtvedt
SINTEF Energy Research
Trondheim
Norway; Trygve M. Eikevik
Norwegian University of Science and Technology
Trondheim
Norway). 8. Freezing of fruits and vegetables (Cristina Luisa Miranda Silva
Elsa Margarida Gonçalves & Teresa Ribeiro da Silva Brandão
Escola Superior de Biotecnologia
Universidade Católica Portuguesa
Porto
Portugal). 9. Freezing of bakery and dessert products (Professor Alain LeBail
ENITIAA (École Nationale D'Ingénieurs des Techniques des Industries Agricoles et Alimentaires)
Nantes
France; Dr H. Douglas Goff
Department of Food Science
University of Guelph
Ontario
Canada). 10. Developing frozen products for the market and the freezing of ready-prepared meals (Dr Ronan Gormley
Ashtown Food Research Centre (Teagasc)
Ashtown
Dublin
Ireland). 11. Frozen storage (Dr Noemi E. Zaritzky
CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos)
Facultad de Ciencias Exactas
Universidad Nacional de La Plata
Argentina). 12. Freeze drying (A.G.F. Stapley
Department of Chemical Engineering
Loughborough University
UK). 13. Frozen food transport (Dr Girolamo Panozzo
Director of Research
Construction Technologies Institute - Italian National Research Council (ITC-CNR)
Padova
Italy). 14. Frozen retail display (Professor Giovanni Cortella
Department of Energy Technologies
University of Udine
Italy). 15. Consumer handling of frozen foods (Onrawee Laguerre
Refrigerating Process Research Unit
Cemagref
Antony
France).