Norman W. Desrosier

Fundamentals of Food Freezing

• Broschiertes Buch

Produktbeschreibung

The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.

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Produktdetails

• Verlag: Springer / Springer Netherlands
• Artikelnr. des Verlages: 978-0-87055-290-8
• 1977.
• Seitenzahl: 644
• Erscheinungstermin: 30. Juni 1977
• Englisch
• Abmessung: 229mm x 152mm x 35mm
• Gewicht: 930g
• ISBN-13: 9780870552908
• ISBN-10: 0870552902
• Artikelnr.: 29054955

Inhaltsangabe

1 The Rise of Frozen Foods.- 2 Refrigeration Technology.- 3 Freezing Vegetables.- 4 Freezing Fruits.- 5 Freezing Meats.- 6 Freezing Poultry.- 7 Freezing Fish.- 8 Freezing of Shellfish.- 9 Freezing of Dairy Products.- 10 Freezing of Egg Products.- 11 Precooked Frozen Foods.- 12 Packaging of Frozen Foods.- 13 Microbiology of Frozen Foods.- 14 The Nutritive Value of Frozen Foods.- 15 Quality Compliance and Assurance.- 16 Warehousing and Retail Cabinets.