Low-Temperature Processing of Food Products: Volume 7: Unit Operations and Processing Equipment in the Food Industry

Low-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products including cooling/chilling and freezing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage.Divided in four sections, Basics of low-temperature processing , Different types of cooling and freezing systems?, Application of freezing in the food industry?, and Design, control and efficiency of freezers?, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to low-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. Thoroughly explores novel applications of low-temperature unit operations in food industries Brings innovative freezing technologies Clarifies phase change of water, freezing processes, mass and heat transfer phenomena INDICE: Section 1: Basics of low-temperature processing1. Fundamentals of chilling/cooling processes2. Fundamentals of freezing processes3. Elements of a low temperature processing systemSection 2: Different types of cooling and freezing systems4. Refrigerators and cooling rooms5. Still freezing in air6. Air blast or forced air freezers7. Single or double contact freezers8. Spray freezers9. Direct or indirect immersion freezersSection 3: Application of freezing in the food industry10. Freezing of fruits and vegetables11. Freezing of meat, poultry and sea foods12. Freezing of baked goods and prepared foodsSection 4: Design, control and efficiency of freezers13. Design and simulation of freezing processes14. Different parameters affecting the efficiency of freezers

• ISBN: 978-0-12-818733-3
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 480
• Fecha Publicación: 01/08/2023
• Nº Volúmenes: 1
• Idioma: Inglés