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Operations in food refrigeration

Author: Rodolfo H Mascheroni
Publisher: Boca Raton : Taylor & Francis, 2012.
Series: Contemporary food engineering
Edition/Format:   eBook : Document : EnglishView all editions and formats

Offers professionals in the food industry with an overview of issues involved in heat and mass transfer in refrigeration and freezing. This title covers quality issues related to maintaining the most  Read more...


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Genre/Form: Electronic books
Additional Physical Format: Print version:
Mascheroni, Rodolfo H.
Operations in food refrigeration.
Boca Raton : Taylor & Francis, 2012
(DLC) 2012008615
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Rodolfo H Mascheroni
ISBN: 1420055488 9781420055481 1420055518 9781420055511
OCLC Number: 797843530
Notes: "A CRC title."
Description: 1 online resource (xviii, 369 pages :) : illustrations.
Contents: Basic Concepts and General Calculation ProceduresCooling; G. CortellaFreezing and Thawing; V. O. SalvadoriFreeze Drying: Basic Concepts and General Calculation Procedures; D. Fissore and S. VelardiOperations Used in Refrigeration TechnologiesSizing, Peeling, Cutting, and Sorting of Fruits and Vegetables; E. Molto Garcia and J. Blasco IvarsBlanching of Fruits and Vegetable Products; P. V. Chamorro and C. Arroqui VidaurretaPretreatments for Meats I (Tenderization, Electrical Stimulation, and Portioning); D. L. HopkinsPretreatments for Meats II (Curing, Smoking); N. G. Graiver, A. N. Pinotti, A. N. Califano, and N. E. ZaritzkyPretreatments for Fish and Seafood in General; A. J. BorderiasProcessing of Poultry; C. M. OwensAir and Osmotic Partial Dehydration, Infusion of Special Nutrients, and Concentration of Juices; M. E. AgnelliChilling and Freezing by Air (Static and Continuous Equipment); J. EvansChilling and Freezing by Cryogenic Gases and Liquids (Static and Continuous Equipment); S. Estrada-FloresChilling and Freezing by Contact with Refrigerated Surfaces (Plate Freezers, Surface Hardeners, and Scraped Surface Freezers); R. H. MascheroniChilling and Freezing by Immersion in Water and Aqueous Solutions (Hydrocooling, Brines, Ice Slurries, and Refrigerated Seawater); B. A. FrickeSpecial Precooling Techniques; D. F. Olivera and S. Z. VinaSpecial (Emerging) Freezing Techniques (Dehydrofreezing, Pressure-Shift Freezing, Ultrasonic-Assisted Freezing, and Hydrofluidization Freezing); L. A. Ramallo, M. N. Martino, and R. H. MascheroniThawing; Quang Tuan PhamFreeze-Drying Equipment; A. A. Barresi and D. FissoreIndex
Series Title: Contemporary food engineering
Responsibility: Rodolfo H. Mascheroni.


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