Operations in Food Refrigeration

R.H. MASCHERONI

CRC, a Taylor & Francis Company

Año: 2012 p. 369

9781420055481

Food preservation technologies such as chilling, freezing, or freeze drying involve a series of unit operations, mainly related to heat and mass transfer, which are of particular importance for the final quality of the food product. But these operations are not restrained to those transfers because pretreatments applied to food products may include sizing, sorting, peeling, cutting, blanching, partial dehydration, smoking, curing, preconcentration, etc., among several other possibilities. The adequate design and implementation of each of these treatments influences not only the final quality of the processed food but also the productivity of the involved equipment and the operation costs. This book, as part of a series on ?Contemporary Food Engineering,? is aimed at professional food technologists or engineers working in the chilled and frozen food industry, as well as at researchers in food engineering and as a reference text for preor post-degree studies. It attempts to provide readers with the fundamental issues involved in heat and mass transfer in food refrigeration, as well as those related to other operations applied to foods that are chilled or frozen. Besides the application of these principles to the design and operation of the involved equipment, quality issues related to those technologies are covered, with the aim of specifying the most adequate operation conditions for each type of processed food.