Download or read book Progress in Refrigeration Science and Technology written by Sam Stuart and published by Elsevier. This book was released on 2014-05-12 with total page 858 pages. Available in PDF, EPUB and Kindle. Book excerpt: Progress in Refrigeration Science and Technology, Volume II is a collection of papers from the Eleventh International Congress of Refrigeration held in Munich in August-September 1963. These papers deal with the various scientific and technical aspects, designs, and technology of refrigeration used in food, as well as advances in air-conditioning, and heat pumps. One paper discusses the refrigeration of meat, fruit, or vegetables, and the reaction rate of proteolysis in low temperatures. The paper points out that meat preservation by freezing is not economical below 60 degrees centigrade citing the reason that cathepsines are still catalytically active in lower temperatures. Other papers discuss the effects of freezing of beef, pork, turkey, chicken, sweet corn, spinach puree. As regards fruit and vegetable storage, the air needs to be purified to inhibit infections, retard fungal or bacterial growth, and dissipate ripening gases or foul odors. Another paper examines the reasons for doing away with floor insulation in refrigeration plants used in storing fresh meat during the summer and winter months. This collection is suitable for engineers in the area of refrigeration, and also for food technologists involved in food research and preservation.

Download or read book Refrigeration science and technology written by and published by . This book was released on 1986 with total page 1132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Biodeterioration and Preservation written by Gary S. Tucker and published by John Wiley & Sons. This book was released on 2008-04-30 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on the type and quantity of microorganism, as well as the hurdles to their growth offered by various preservation techniques. This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. The introductory chapter describes in detail the microorganisms and mechanisms of food breakdown intrinsic to various key food types; dairy, meat and fish, fruit, and vegetables. Direct microorganism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP, including food safety legislation. Subsequent chapters outline the principal, commercially-used methods of preserving foods. These chapters follow a common structure: theoretical background; flow sheets of operations; food preparation/processing equipment; special features of hygiene; packaging; shelf life; and product safety. Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry.

Download or read book Superconducting Devices Materials written by and published by . This book was released on 1968 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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 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 Meat Refrigeration written by S J James and published by Elsevier. This book was released on 2002-04-19 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer.Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems.Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. - The standard work on meat refrigeration - Covers both individual quality issues and the management of the cold chain from carcass to consumer

Download or read book Controlled Atmosphere Storage of Horticultural Crops 1980 1987 written by Susan Whitmore and published by . This book was released on 1988 with total page 34 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Oyster Mushroom 1979 1987 written by Jerry Rafats and published by . This book was released on 1988 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Quick Bibliography Series written by National Agricultural Library (U.S.). Reference Division and published by . This book was released on 1989 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Quick Bibliography Series written by and published by . This book was released on 1976 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Process Modelling written by L M M Tijskens and published by Woodhead Publishing. This book was released on 2001-06-14 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry. The modelling of food processes allows analysts not only to understand such processes more clearly but also to control them more closely and make predictions about them. Modelling thus aids the search for greater and more consistent food quality. Written by a distinguished international team of experts, Food process modelling covers both the range of modelling techniques and their practical applications across the food chain.

Download or read book Miniature Joule Thomson Cryocooling written by Ben-Zion Maytal and published by Springer Science & Business Media. This book was released on 2012-09-18 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the first in English being entirely dedicated to Miniature Joule-Thomson Cryocooling. The category of Joule-Thomson (JT) cryocoolers takes us back to the roots of cryogenics, in 1895, with figures like Linde and Hampson. The "cold finger" of these cryocoolers is compact, lacks moving parts, and sustains a large heat flux extraction at a steady temperature. Potentially, they cool down unbeatably fast. For example, cooling to below 100 K (minus 173 Celsius) might be accomplished within only a few seconds by liquefying argon. A level of about 120 K can be reached almost instantly with krypton. Indeed, the species of coolant plays a central role dictating the size, the intensity and the level of cryocooling. It is the JT effect that drives these cryocoolers and reflects the deviation of the "real" gas from the ideal gas properties. The nine chapters of the book are arranged in five parts. •The Common Principle of Cyrocoolers shared across the broad variety of cryocooler types •Theoretical Aspects: the JT effect and its inversion, cooling potential of coolants, the liquefaction process, sizing of heat exchangers, level of pressurization, discharge of pressure vessels • Practical Aspects: modes of operation (fast cooldown, continuous, multi-staging, hybrid cryocoolers), pressure sources, configuration, construction and technologies, flow adjustment, MEMS, open and closed cycle, cooldown process and similarity, transient behavior • Mixed Coolant cryocooling: theory, practice and applications • Special Topics: real gas choked flow rates, gas purity, clog formation, optimal fixed orifice, modeling, cryosurgical devices, warming by the inverse JT effect The theoretical aspects may be of interest not only to those working with cryocoolers but also for others with a general interest in "real" gas thermodynamics, such as, for example, the inversion of the JT effect in its differential and integral forms, and the exceptional behavior of the quantum gases. A detailed list of references for each chapter comprises a broad literature survey. It consists of more than 1,200 relevant publications and 450 related patents. The systematically organized content, arranged under a thorough hierarchy of headings, supported by 227 figures and 41 tables, and accompanied by various chronological notes of evolution, enables readers a friendly interaction with the book. Dr. Ben-Zion Maytal is a Senior Researcher at Rafael-Advanced Defense Systems, Ltd., and an Adjunct Senior Teaching Fellow at the Technion-Israel Institute of Technology, Haifa, Israel. Prof. John M. Pfotenhauer holds a joint appointment in the Departments of Mechanical Engineering and Engineering Physics at the University of Wisconsin - Madison.

Download or read book Transportation of Agricultural Goods January 1979 November 1988 written by Mary E. Lassanyi and published by . This book was released on 1989 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Advances in Cryogenic Engineering written by R.W. Fast and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 1793 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 1989 Cryogenic Engineering Conference, meeting jointly with the International Cryogenic Materials Conference, was held on the campus of the University of California, Los Angeles from July 24 to 28. Professor T.H.K. Frederking was the conference chairman. The Conference had previously met at U.C.L.A. in 1962 and 1969. A special symposium, "A Half Century of Superfluid Helium," was a significant part of the program of CEC-89. We were especially fortunate to have Professor Jack Allen of the University of St. Andrews, Scotland present at the Conference; his paper, "Early Superfluidity in Cambridge, 1936 to 1939," was a delightful, often humorous account of the early experimental work with superfluid helium. Professors V.L. Ginzburg and J.L. Olesen could not be present for the Symposium, but provided papers which are published in these proceedings. The late Bill Fairbank, responding graciously to a last-minute invitation from Professor Frederking, presented a wonderful account of superfluid research in the United States in the post-war years.

Download or read book Mathematical and Statistical Methods in Food Science and Technology written by Daniel Granato and published by John Wiley & Sons. This book was released on 2014-03-03 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.

Download or read book Novel Food Packaging Techniques written by R Ahvenainen and published by Elsevier. This book was released on 2003-06-10 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality. - Provides an authoritative and comprehensive review of the key trends of food packaging - Discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation - Covers packaging optimisation, the legislative context, sustainable packaging and consumer attitudes