Description
Book SynopsisThe 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.
Following an overview of basic concepts and general calculation procedures involved in cooling, freezing, thawing, and freeze-drying, the book discusses:
- Sizing, peeling, cutting, sorting, and blanching fruits and vegetables
- Pretreatments for meats, including tenderization, electrical stimulation, portioning, curing, and smoking
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Table of Contents
Basic Concepts and General Calculation Procedures. Cooling. Freezing and Thawing. Freeze Drying: Basic Concepts and General Calculation Procedures. Operations Used in Refrigeration Technologies. Sizing, Peeling, Cutting, and Sorting of Fruits and Vegetables. Blanching of Fruits and Vegetable Products. Pretreatments for Meats I (Tenderization, Electrical Stimulation, and Portioning). Pretreatments for Meats II (Curing, Smoking). Pretreatments for Fish and Seafood in General. Air and Osmotic Partial Dehydration, Infusion of Special Nutrients, and Concentration of Juices. Chilling and Freezing by Air (Static and Continuous Equipment). Chilling and Freezing by Cryogenic Gases and Liquids (Static and Continuous Equipment). Chilling and Freezing by Contact with Refrigerated Surfaces (Plate Freezers, Surface Hardeners, and Scraped Surface Freezers). Chilling and Freezing by Immersion in Water and Aqueous Solutions (Hydrocooling, Brines, Ice Slurries, and Refrigerated Seawater). Special Precooling Techniques. Special (Emerging) Freezing Techniques (Dehydrofreezing, Pressure-Shift Freezing, Ultrasonic-Assisted Freezing, and Hydrofluidization Freezing). Thawing. Freeze-Drying Equipment. Index.
