Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products. These processes are very important for achieving favorable sensory properties and energy usage. Divided in four sections, “Basics of low-temperature processing “, “Different types of cooling and freezing systems”, “Application of freezing in the food industry”, and “Design, control and efficiency of freezers”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and relevant processing equipment to low-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. List of contributors - p. xi 7. Section One: Basics of low-temperature processing - p. xiv 8. 1. Fundamentals of chilling/cooling processes - p. 3 9. 2. Fundamentals of freezing processes - p. 25 10. 3. Elements of a low-temperature processing system - p. 53 11. Section Two: Different types of cooling and freezing systems - p. 72 12. 4. Refrigerated rooms and industrial systems for quick chilling and freezing - p. 79 13. 5. Still cooling in air and surface top icing - p. 89 14. 6. Air blast freezing in the food industry - p. 117 15. 7. Spray freezing and single/double-contact freezing systems - p. 147 16. 8. Direct or indirect immersion freezing systems - p. 167 17. Section Three: Application of freezing in the food industry - p. 190 18. 9. Freezing of fruits and vegetables - p. 199 19. 10. Freezing of meat, poultry, and seafoods - p. 225 20. 11. Freezing of baked goods and prepared foods - p. 259 21. 12. Quality kinetics and shelf life prediction and management in the frozen foods chain - p. 289 22. 13. Design and simulation of freezing processes - p. 331 23. 14. Different parameters affecting the efficiency of freezing systems - p. 373 24. Index - p. 399
Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products. These processes are very important for achieving favorable sensory properties and energy usage. Divided in four sections, “Basics of low-temperature processing “, “Different types of cooling and freezing systems”, “Application of freezing in the food industry”, and “Design, control and efficiency of freezers”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and relevant processing equipment to low-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. List of contributors - p. xi 7. Section One: Basics of low-temperature processing - p. xiv 8. 1. Fundamentals of chilling/cooling processes - p. 3 9. 2. Fundamentals of freezing processes - p. 25 10. 3. Elements of a low-temperature processing system - p. 53 11. Section Two: Different types of cooling and freezing systems - p. 72 12. 4. Refrigerated rooms and industrial systems for quick chilling and freezing - p. 79 13. 5. Still cooling in air and surface top icing - p. 89 14. 6. Air blast freezing in the food industry - p. 117 15. 7. Spray freezing and single/double-contact freezing systems - p. 147 16. 8. Direct or indirect immersion freezing systems - p. 167 17. Section Three: Application of freezing in the food industry - p. 190 18. 9. Freezing of fruits and vegetables - p. 199 19. 10. Freezing of meat, poultry, and seafoods - p. 225 20. 11. Freezing of baked goods and prepared foods - p. 259 21. 12. Quality kinetics and shelf life prediction and management in the frozen foods chain - p. 289 22. 13. Design and simulation of freezing processes - p. 331 23. 14. Different parameters affecting the efficiency of freezing systems - p. 373 24. Index - p. 399
