Download e-book for kindle: Frozen Food Science and Technology by Judith A. Evans

By Judith A. Evans

This e-book offers a accomplished resource of data on freezing and frozen garage of foodstuff. preliminary chapters describe the freezing technique and supply a primary figuring out of the thermal and actual procedures that ensue in the course of freezing. specialists in each one degree of the frozen chilly chain offer, inside devoted chapters, directions and recommendation on the way to freeze foodstuff and keep its caliber in the course of garage, delivery, retail exhibit and in the house. person chapters take care of particular facets of freezing proper to the most nutrition commodities: meat, fish, fruit and greens. laws and new freezing approaches also are covered.
Frozen foodstuff technological know-how and know-how bargains in-depth wisdom of present and rising refrigeration applied sciences alongside the total frozen nutrition chain, allowing readers to optimise the standard of frozen nutrients items. it truly is geared toward meals scientists, technologists and engineers in the frozen foodstuff undefined; frozen foodstuff outlets; and researchers and scholars of nutrition technology and expertise.

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5 ppm) or even safety limits (ca. 50 ppm), particularly if temperature abuse occurs in the supply chain. The cidal effects of freezing on different types of organisms vary dramatically. Spores of bacteria and moulds remain largely unaffected by freezing although there is some evidence that spores of C. , 2003). Spores are inert and extremely resistant to different stresses and there is little damage afforded by freezing and repeated freeze–thaw cycling. Vegetative bacterial cells vary in their response to freezing.

This is important in frozen fish where histidine decarboxylase activity results in histamine production, elevated levels of which exceed spoilage limits (ca. 5 ppm) or even safety limits (ca. 50 ppm), particularly if temperature abuse occurs in the supply chain. The cidal effects of freezing on different types of organisms vary dramatically. Spores of bacteria and moulds remain largely unaffected by freezing although there is some evidence that spores of C. , 2003). Spores are inert and extremely resistant to different stresses and there is little damage afforded by freezing and repeated freeze–thaw cycling.

A. I. (2004). Database of Physical Properties of Agro-Food Materials. Journal of Food Engineering 61(4), 497–503. M. and De Baerdemaeker, J. (1996). Sensitivity Analysis with Respect to the Surface Heat Transfer Coefficient as Applied to Thermal Process Calculations. Journal of Food Engineering 28, 21–33. M. (1971). Production of frozen fish. M. Novikov, Trn. from Russian. Handbook of Fishery Technology, Vol. 1. ]. New Delhi: Amerind Publishing, pp. 267–390. Ohlsson, T. (1983). The Measurement of Thermal Properties.

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