This item is in: Food Science > Chilled/frozen and dairy products

Advances in food refrigeration

Edited by D-W Sun, University College Dublin, Ireland

Food refrigeration is one of the most important technologies for extending the shelf life and preserving the quality and safety of foods. This book covers the fundamental aspects of food refrigeration, various chilling/freezing methods and equipment, including chilling and freezing of major food types, as well as up-to-date information about the effects of refrigeration on safety and quality.

ISBN 0 905748 83 2
ISBN-13: 978 0 905748 83 2
August 2001
496 pages  234 x 156mm  hardback  
£100.00 / US$170.00 / €125.00

Usually dispatched within 1–2 weeks

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Contents

Novel refrigeration cycles; Thermophysical properties of foods; Cooling/freezing/thawing time and heat load; CFD simulation of cool stores; Plate/air-blast chilling and freezing; Hydro/immersion chilling and freezing; Vacuum cooling; Cryogenic refrigeration; The cold chain; Chilling and freezing of meat and meat products; Chilling and freezing of poultry and poultry products; Chilling and freezing of fish and fishery products; Chilling and freezing of prepared consumer foods.