Operations in Food Refrigeration

ISBN: 9781138198920 出版年：2012 页码：391 CRC Press

Basic Concepts and General Calculation Procedures Cooling G. Cortella Freezing and Thawing V. O. Salvadori Freeze Drying: Basic Concepts and General Calculation Procedures D. Fissore and S. Velardi Operations Used in Refrigeration Technologies Sizing, Peeling, Cutting, and Sorting of Fruits and Vegetables E. Molto Garcia and J. Blasco Ivars Blanching of Fruits and Vegetable Products P. V. Chamorro and C. Arroqui Vidaurreta Pretreatments for Meats I (Tenderization, Electrical Stimulation, and Portioning) D. L. Hopkins Pretreatments for Meats II (Curing, Smoking) N. G. Graiver, A. N. Pinotti, A. N. Califano, and N. E. Zaritzky Pretreatments for Fish and Seafood in General A. J. Borderias Processing of Poultry C. M. Owens Air and Osmotic Partial Dehydration, Infusion of Special Nutrients, and Concentration of Juices M. E. Agnelli Chilling and Freezing by Air (Static and Continuous Equipment) J. Evans Chilling and Freezing by Cryogenic Gases and Liquids (Static and Continuous Equipment) S. Estrada-Flores Chilling and Freezing by Contact with Refrigerated Surfaces (Plate Freezers, Surface Hardeners, and Scraped Surface Freezers) R. H. Mascheroni Chilling and Freezing by Immersion in Water and Aqueous Solutions (Hydrocooling, Brines, Ice Slurries, and Refrigerated Seawater) B. A. Fricke Special Precooling Techniques D. F. Olivera and S. Z. Vina Special (Emerging) Freezing Techniques (Dehydrofreezing, Pressure-Shift Freezing, Ultrasonic-Assisted Freezing, and Hydrofluidization Freezing) L. A. Ramallo, M. N. Martino, and R. H. Mascheroni Thawing Quang Tuan Pham Freeze-Drying Equipment A. A. Barresi and D. Fissore Index