Operations in Food Refrigeration
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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 pretreatments that are routinely applied to foods. This volume explores issues involved in heat and mass transfer in food refrigeration and examines other operations applied to chilled or frozen foods. Each chapter can serve as a standalone resource for the particular topic, and the book's case studies 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.…mehr

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Produktbeschreibung
The final quality of a food product is impacted heavily by preservation technologies-such as chilling, freezing, and freeze-drying-as well as the pretreatments that are routinely applied to foods. This volume explores issues involved in heat and mass transfer in food refrigeration and examines other operations applied to chilled or frozen foods. Each chapter can serve as a standalone resource for the particular topic, and the book's case studies 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.
Autorenporträt
Rodolfo H. Mascheroni has a Ph.D. in Chemistry from La Plata National University in Argentina, where he is currently a full professor in the Faculty of Engineering. He is the main researcher for the National Research Council (CONICET), Argentina, Vice-Director of the Center for Research and Development on Food Cryotechnology of Argentina, a member of ASHRAE and ASABE, and an associate Member of IIR. His main research interests include heat and mass transfer and quality issues in food refrigeration, freezing, storage, transport, thawing, dehydration, and heat treatment; heat and mass transfer coefficients in food refrigeration; thermophysical properties of foods at low temperatures; freezing and storage conditions and frozen product development; thawing and heating of frozen raw materials and prepared foods; and food dehydration processes.