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
Index
Biography
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.
