Low-Temperature Processing of Food Products
Unit Operations and Processing Equipment in the Food Industry
Publisher: Woodhead Publishing
Date of Publication: 5 April 2024
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Product details:
| ISBN13: | 9780128187333 |
| ISBN10: | 0128187336 |
| Binding: | Paperback |
| No. of pages: | 418 pages |
| Size: | 229x151 mm |
| Weight: | 450 g |
| Language: | English |
| Illustrations: | Approx. 100 illustrations |
| 0 |
Category:
Long description:
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.
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.
- Thoroughly explores novel applications of low-temperature unit operations in food industries
- Brings innovative freezing technologies
- Clarifies phase change of water, freezing processes, mass and heat transfer phenomena
Table of Contents:
Section 1: Basics of low-temperature processing
1. Fundamentals of chilling/cooling processes
2. Fundamentals of freezing processes
3. Elements of a low temperature processing system
Section 2: Different types of cooling and freezing systems
4. Refrigerators and cooling rooms
5. Still freezing in air 6. Air blast or forced air freezers
7. Single or double contact freezers
8. Spray freezers
9. Direct or indirect immersion freezers
Section 3: Application of freezing in the food industry
10. Freezing of fruits and vegetables
11. Freezing of meat, poultry and sea foods
12. Freezing of baked goods and prepared foods
Section 4: Design, control and efficiency of freezers
13. Design and simulation of freezing processes
14. Different parameters affecting the efficiency of freezers
1. Fundamentals of chilling/cooling processes
2. Fundamentals of freezing processes
3. Elements of a low temperature processing system
Section 2: Different types of cooling and freezing systems
4. Refrigerators and cooling rooms
5. Still freezing in air 6. Air blast or forced air freezers
7. Single or double contact freezers
8. Spray freezers
9. Direct or indirect immersion freezers
Section 3: Application of freezing in the food industry
10. Freezing of fruits and vegetables
11. Freezing of meat, poultry and sea foods
12. Freezing of baked goods and prepared foods
Section 4: Design, control and efficiency of freezers
13. Design and simulation of freezing processes
14. Different parameters affecting the efficiency of freezers