Frozen Food Science and Technology / Edition 1

Hardcover (Print)
Buy New
Buy New from BN.com
$213.56
Used and New from Other Sellers
Used and New from Other Sellers
from $167.57
Usually ships in 1-2 business days
(Save 25%)
Other sellers (Hardcover)
  • All (3) from $167.57   
  • New (2) from $167.57   
  • Used (1) from $213.55   

Overview

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.

Read More Show Less

Editorial Reviews

From the Publisher
"An ideal read for anyone who wants to know and learn all about the freezing process in all areas of the food industry. The index and references are superb." (Food and Beverage Reporter, March 2009)
Read More Show Less

Product Details

  • ISBN-13: 9781405154789
  • Publisher: Wiley
  • Publication date: 6/16/2008
  • Edition number: 1
  • Pages: 368
  • Product dimensions: 6.80 (w) x 9.70 (h) x 1.10 (d)

Meet the Author

Dr Judith Evans, Food Refrigeration and Process Engineering Research Centre (FRPERC), University of Bristol, UK

Read More Show Less

Table of Contents

1. Thermal properties and ice crystal development in frozen foods(Dr Paul Nesvadba, Rubislaw Consulting Ltd, Aberdeen, UK).

2. Effects of freezing on nutritional and microbiologicalproperties of foods (Mark Berry, John Fletcher, Peter McClure, JoyWilkinson, Unilever PLC, Sharnbrook, Bedfordshire, UK).

3. Modelling of freezing processes (Q. Tuan Pham, School ofChemical Sciences and Engineering, University of New South Wales,Sydney, Australia).

4. Specifying and selecting refrigeration and freezer plant (A.Pearson, Star Refrigeration, Glasgow, UK).

5. Emerging and novel freezing processes (Dr Kostadin Fikiin,Refrigeration Science and Technology, Technical University ofSofia, Bulgaria).

6. Freezing of meat (Professor Steve James, Food Refrigerationand Process Engineering Research Centre (FRPERC), Langford, NorthSomerset, UK).

7. Freezing of fish (Ola M. Magnussen, Anne K. T. Hemmingsen,Vidar Hardarsson and Tom S. Nordtvedt, SINTEF Energy Research,Trondheim, Norway; Trygve M. Eikevik, Norwegian University ofScience and Technology, Trondheim, Norway).

8. Freezing of fruits and vegetables (Cristina Luisa MirandaSilva, Elsa Margarida Gonçalves & Teresa Ribeiro da SilvaBrandão, Escola Superior de Biotecnologia, UniversidadeCatólica Portuguesa, Porto, Portugal).

9. Freezing of bakery and dessert products (Professor AlainLeBail, ENITIAA (École Nationale D’Ingénieurs desTechniques des Industries Agricoles et Alimentaires), Nantes,France; Dr H. Douglas Goff, Department of Food Science, Universityof Guelph, Ontario, Canada).

10. Developing frozen products for the market and the freezingof ready-prepared meals (Dr Ronan Gormley, Ashtown Food ResearchCentre (Teagasc), Ashtown, Dublin, Ireland).

11. Frozen storage (Dr Noemi E. Zaritzky, CIDCA (Centro deInvestigación y Desarrollo en Criotecnología deAlimentos), Facultad de Ciencias Exactas, Universidad Nacional deLa Plata, Argentina).

12. Freeze drying (A.G.F. Stapley, Department of ChemicalEngineering, Loughborough University, UK).

13. Frozen food transport (Dr Girolamo Panozzo, Director ofResearch, Construction Technologies Institute - Italian NationalResearch Council (ITC-CNR), Padova, Italy).

14. Frozen retail display (Professor Giovanni Cortella,Department of Energy Technologies, University of Udine, Italy).

15. Consumer handling of frozen foods (Onrawee Laguerre,Refrigerating Process Research Unit, Cemagref, Antony, France).

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)