Operations in Food Refrigeration
Operations in Food Refrigeration is the multidisciplinary field of applied physical sciences combined with the knowledge of product properties. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. In particular, food engineers develop and design processes and equipment to convert raw agricultural materials and ingredients into safe, convenient, and nutritious consumer food products. However, food engineering topics are continuously undergoing changes to meet diverse consumer demands, and the subject is being rapidly developed to reflect market needs.
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Operations in Food Refrigeration
- Contents
![Operations in Food Refrigeration]()
- Series Preface
- Preface
- Series Editor
- Editor
- Contributors
- Cooling
- Freezing and Thawing
- Freeze Drying: Basic Concepts and General Calculation
- Sizing, Peeling, Cutting, and Sorting of Fruits and Vegetables
- Blanching of Fruits and Vegetable Products
- Pretreatments for Meats I (Tenderization, Electrical Stimulation, and Portioning)
- The Pretreatments for Meats II (Curing, Smoking)
- Pretreatments for Fish and Seafood in General
- Processing of Poultrys
- Air and Osmotic Partial Dehydration, Infusion of Special
- Chilling and Freezing by Air (Static and Continuous Equipment)….. 215
- Chilling and Freezing by Cryogenic Gases and Liquids (Static and Continuous Equipment)
- The 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
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.
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