Frozen Food Science and Technology

This book PDF is perfect for those who love Technology & Engineering genre, written by Judith A. Evans and published by John Wiley & Sons which was released on 21 January 2009 with total hardcover pages 368. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Frozen Food Science and Technology books below.

Frozen Food Science and Technology
Frozen Food Science and Technology
Author : Judith A. Evans
File Size : 49,9 Mb
Publisher : John Wiley & Sons
Language : English
Release Date : 21 January 2009
ISBN : 9781444302332
Pages : 368 pages
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Frozen Food Science and Technology by Judith A. Evans Book PDF Summary

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.

Frozen Food Science and Technology

Frozen Food Science and Technology by Judith A. Evans

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

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Frozen Food Technology

Frozen Food Technology by C.P. Mallett

This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the

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Handbook of Frozen Foods

Handbook of Frozen Foods by Y. H. Hui,Isabel Guerrero Legarretta,Miang Hoong Lim,K.D. Murrell,Wai-Kit Nip

Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and

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Handbook of Frozen Food Processing and Packaging

Handbook of Frozen Food Processing and Packaging by Da-Wen Sun

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information

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Managing Frozen Foods

Managing Frozen Foods by C J Kennedy

An overview of frozen food technology and processes of the supply chain from the farm to the freezer of the consumer. Specialists in each field cover the particular concerns involved in freezing fruit, vegetables, meat, and fish.

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Handbook of Food Science Technology and Engineering 4 Volume Set

Handbook of Food Science Technology and Engineering 4 Volume Set by Y. H. Hui,Frank Sherkat

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to

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Quality in Frozen Food

Quality in Frozen Food by Marilyn C. Erickson,Yen-Con Hung

This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the

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Handbook of Frozen Food Processing and Packaging

Handbook of Frozen Food Processing and Packaging by Da-Wen Sun

Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon

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