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Operations in food refrigeration / Rodolfo H Mascheroni (editor)
Boca Raton, FL : CRC Press, 2016
xviii, 383 pages. : illustrations ; 25 cm.
Ký hiệu phân loại (DDC): 664
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.
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