402 pages | 119 B/W Illus.
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.
Following an overview of basic concepts and general calculation procedures involved in cooling, freezing, thawing, and freeze-drying, the book discusses:
Each chapter is written by a recognized specialist and can serve as a stand-alone resource for the particular topic. Several chapters present case studies that can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations.
Basic Concepts and General Calculation Procedures
Cooling; G. Cortella
Freezing and Thawing; V. O. Salvadori
Freeze Drying: Basic Concepts and General Calculation Procedures; D. Fissore and S. Velardi
Operations Used in Refrigeration Technologies
Sizing, Peeling, Cutting, and Sorting of Fruits and Vegetables; E. Moltó García and J. Blasco Ivars
Blanching of Fruits and Vegetable Products; P. V. Chamorro and C. Arroqui Vidaurreta
Pretreatments for Meats I (Tenderization, Electrical Stimulation, and Portioning); D. L. Hopkins
Pretreatments for Meats II (Curing, Smoking); N. G. Graiver, A. N. Pinotti, A. N. Califano, and N. E. Zaritzky
Pretreatments for Fish and Seafood in General; A. J. Borderías
Processing of Poultry; C. M. Owens
Air and Osmotic Partial Dehydration, Infusion of Special Nutrients, and Concentration of Juices; M. E. Agnelli
Chilling and Freezing by Air (Static and Continuous Equipment); J. Evans
Chilling and Freezing by Cryogenic Gases and Liquids (Static and Continuous Equipment); S. Estrada-Flores
Chilling and Freezing by Contact with Refrigerated Surfaces (Plate Freezers, Surface Hardeners, and Scraped Surface Freezers); R. H. Mascheroni
Chilling and Freezing by Immersion in Water and Aqueous Solutions (Hydrocooling, Brines, Ice Slurries, and Refrigerated Seawater); B. A. Fricke
Special Precooling Techniques; D. F. Olivera and S. Z. Viña
Special (Emerging) Freezing Techniques (Dehydrofreezing, Pressure-Shift Freezing, Ultrasonic-Assisted Freezing, and Hydrofluidization Freezing); L. A. Ramallo, M. N. Martino, and R. H. Mascheroni
Thawing; Quang Tuan Pham
Freeze-Drying Equipment; A. A. Barresi and D. Fissore