Download or read book Fundamentals of Food Freezing written by Norman W. Desrosier and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
Download or read book Fundamentals of Food Freezing written by Norman W Desrosier and published by . This book was released on 1977-06-30 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Freezing Effects on Food Quality written by Jeremiah and published by CRC Press. This book was released on 2019-02-25 with total page 535 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.
Download or read book Frozen Food Science and Technology written by Judith A. Evans and published by John Wiley & Sons. This book was released on 2009-01-21 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Download or read book Freeze Drying of Pharmaceutical and Food Products written by Tse-Chao Hua and published by Elsevier. This book was released on 2010-07-30 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, rather than by the application of heat. The resulting items can be stored at room temperature for long periods. This informative text addresses both principles and practice in this area. The first chapter introduces freeze-drying. The authors then review the fundamentals of the technique, heat-mass transfer analyses, modelling of the drying process and the equipment employed. Further chapters focus on freeze-drying of food, freeze-drying of pharmaceuticals and the protective agents and additives applied. The final chapter covers the important subjects of disinfection, sterilization and process validation. Freeze-drying of pharmaceutical and food products is an essential reference for food, pharmaceutical and refrigeration engineers and scientists with an interest in preservation techniques. It will also be of use to students in these fields. Addresses the principles and practices used in this important preservation technique Explains the fundamentals of heat-mass transfer analysis, modelling and the equipment used Discusses the importance of disinfection, sterilization and process validation
Download or read book The Basic Basics Home Freezing Handbook written by Carol Bowen and published by Grub Street Publishers. This book was released on 2008-04-16 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate how-to guide to storing food in your freezer—how long to store, how to prepare for storage, and how to thaw out over 200 kinds of foodstuffs. In this sequel to her Basic Basics Combination & Microwave Handbook, Carol Bowen offers more handy kitchen and culinary advice with an easy to follow, encyclopedic layout. Simply look up the fruit, vegetable, fish, meat, sauces, cakes, or herbs of your choice to find the correct guidelines on freezing each type of food. Bowen also explains the technical aspects of how freezers work, gives advice on choosing and positioning your freezer, and covers topics such as freezer insurance, cleaning, maintenance, emergencies, packaging, and accessories. You will also learn techniques for freezing, defrosting, refreezing, and thawing, as well as storage times. These days, making the most of your food budget is more important than ever. And with The Basic Basics Home Freezing Handbook, you’ll save both food and money with any meal!
Download or read book Food Freezing Basics written by and published by . This book was released on 2005 with total page 2 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fundamentals of Food Process Engineering written by Romeo T. Toledo and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 615 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en rolled in food engineering are generally better than average, and can be chal lenged with more rigor in the course material. The food industry itself has changed. Traditionally, the food industry has been primarily involved in the canning and freezing of agricultural commodi ties, and a company's operations generally remain within a single commodity. Now, the industry is becoming more diversified, with many companies involved in operations involving more than one type of commodity. A number of for mulated food products are now made where the commodity connection becomes obscure. The ability to solve problems is a valued asset in a technologist, and often, solving problems involves nothing more than applying principles learned in other areas to the problem at hand. A principle that may have been commonly used with one commodity may also be applied to another commodity to produce unique products.
Download or read book Food Freezing Basics written by Julie Garden-Robinson and published by . This book was released on 2005 with total page 4 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cook Freeze written by Dana Jacobi and published by Rodale Books. This book was released on 2010-08-17 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: Imagine opening your freezer to find it filled not with the usual boxed entrees and frozen burritos, but with wholesome, flavorful, and family-pleasing foods that look and taste homemade-because they are! Dana Jacobi's strategic approach to weeknight cooking is the key to cooking half as much and eating twice as well, with a soup-to-nuts menu of dishes that can be cooked to eat now and later. In Cook & Freeze, Dana explains everything from the logistics of freezing and the proper use of storage containers and materials to the best approach for preparing, freezing, or defrosting several dishes at one time. All of her recipes, which run the gamut from classic American favorites to Asian, Italian, and Mexican specialties, have been carefully selected to reheat with all of their delectable flavors intact, and they are fully annotated with freezing, thawing, and reheating instructions. Dana also notes which dishes are great for a crowd or quick to defrost. Dishes like her savory Salmon and Mushroom Pot Pies, or fluffy, perfectly sweet Orange Blossom Cupcakes can easily be frozen as individual portions, which is extremely useful for those cooking for one or two or making food to share with others. Best of all, every recipe in Cook & Freeze is made without the preservatives and other additives commonly found in commercially prepared frozen foods, providing superior flavor and nutrition at a fraction of the cost. With Dana's tips, techniques, and fresh, flavor-filled dishes that your family and friends won't believe were ever frozen, you will learn how to have satisfying meals at the ready every day of the week.
Download or read book Handbook of Frozen Food Processing and Packaging written by Da-Wen Sun and published by CRC Press. This book was released on 2005-11-14 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor
Download or read book Yes You Can And Freeze and Dry It Too written by Daniel Gasteiger and published by Cool Springs Press. This book was released on 2011-04-10 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preserving food is hot! The local food movement gains even more popularity as consumers return to vegetable gardening to grow their own food. They increasingly have become interested in the techniques for “putting up” their bounty. Driven by the recession; the need for healthier, chemical-free food,and taste, people everywhere are preserving the abundance of fruits, vegetables, and herbs harvested from their garden (or someone else’s). You don’t even have to grow your own to preserve freshness; non-gardeners too are learning to preserve with locally grown produce bought from local markets. Targeted at anyone who wants to capture the flavor of freshness, whether it’s from making tomato sauce, drying herbs, or preserving jams and jellies.
Download or read book Food Freezing Basics written by Julie Garden-Robinson and published by . This book was released on 2005 with total page 2 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Managing Frozen Foods written by C J Kennedy and published by Elsevier. This book was released on 2000-06-27 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: The publication of this book has been perfectly timed to serve the needs of a rapidly expanding industry. Frozen foods have shed their associations with low quality convenience food and freezing is now recognised as one of the safest and most nutritionally valuable ways to store food. Quality is a fundamental competitive advantage. However, the quality of frozen foods is dependent upon the strength or weakness of each link in the supply chain. This book examines the key quality factors at each stage in the frozen food supply chain, from raw material selection through processing and storage to retail display. Managing frozen foods is a unique overview of this entire industry and provides frozen food manufacturers, distributors and retailers with: The book begins with a review of the safety of frozen foods in production and distribution. It then considers the selection of raw materials and pre-treatment before examining the range of physical and chemical factors affecting the sensory and nutritional quality of food during freezing. This is followed by a comprehensive review of freezer technology and identifies the essential selection criteria that food manufacturers need to consider. Further chapters discuss the selection of packaging, cold store design, equipment and maintenance as well as the key area of retail display equipment. Dr Christopher J Kennedy concludes the book by providing a valuable insight into the future of this industry, outlining the opportunities offered by latest developments such as anti-freeze proteins and ultrasonic techniques. A practical and authoritative guide to best practice in maximising quality An invaluable decision-making tool, including guidance on the selection of raw materials, freezer technology, packaging materials and retail display equipment The latest research into the frozen food industry from academic and industry experts
Download or read book Handbook of Frozen Food Processing and Packaging written by Da-Wen Sun and published by CRC Press. This book was released on 2016-04-19 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ
Download or read book Food Process Engineering written by Dennis R. Heldman and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance of the previous edition. In the Foreword to the First Edition, I noted the need for people in all facets of the food processing industry to consider those variables of design of particular importance in engineering for the food processing field. In addition to recognizing the many variables involved in the biological food product being handled from production to consumption, the engi neer must oftentimes adapt equations developed for non-biological materials. As more and more research is done, those equations are appropriately modified to be more accurate or new equations are developed specifically for designing to process foods. This Edition updates equations used. This book serves a very important need in acquainting engineers and technologists, particularly those with a math ematics and physics background, with the information necessary to provide a more efficient design to accomplish the objectives. Of prime importance, at present and in the future, is to design for efficient use of energy. Now, it is often economical to put considerably more money into first costs for an efficient design than previously, when energy costs were a much smaller proportion of the total cost of process engineering.
Download or read book The Complete Guide to Food Preservation written by Angela Williams Duea and published by Atlantic Publishing Company. This book was released on 2011 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing.
