Operations in Food Refrigeration: 1st Edition (Paperback) book cover

Operations in Food Refrigeration

1st Edition

Edited by Rodolfo H. Mascheroni

CRC Press

402 pages | 119 B/W Illus.

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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:

  • Sizing, peeling, cutting, sorting, and blanching fruits and vegetables
  • Pretreatments for meats, including tenderization, electrical stimulation, portioning, curing, and smoking
  • Pretreatments for fish and other seafood
  • Processing of poultry
  • Air and osmotic partial dehydration, infusion of special nutrients, and the concentration of juices
  • Traditional chilling and freezing methods
  • Special precooling and freezing techniques
  • The effects of thawing on food, factors that influence the choice and design of thawing processes, and various thawing methods
  • Freeze-drying equipment

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.


Table of Contents

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


About the Editor

Rodolfo H. Mascheroni has a Ph.D. in Chemistry from La Plata National University in Argentina, where he is currently a full professor in the Faculty of Engineering. He is the main researcher for the National Research Council (CONICET), Argentina, Vice-Director of the Center for Research and Development on Food Cryotechnology of Argentina, a member of ASHRAE and ASABE, and an associate Member of IIR. His main research interests include heat and mass transfer and quality issues in food refrigeration, freezing, storage, transport, thawing, dehydration, and heat treatment; heat and mass transfer coefficients in food refrigeration; thermophysical properties of foods at low temperatures; freezing and storage conditions and frozen product development; thawing and heating of frozen raw materials and prepared foods; and food dehydration processes.

About the Series

Contemporary Food Engineering

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