„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)
Frozen Food Science and Technology
herausgegeben von Judith A. EvansThis book provides a comprehensive source of information onfreezing and frozen storage of food. Initial chapters describe thefreezing process and provide a fundamental understanding of thethermal and physical processes that occur during freezing. Expertsin each stage of the frozen cold chain provide, within dedicatedchapters, guidelines and advice on how to freeze food and maintainits quality during storage, transport, retail display and in thehome. Individual chapters deal with specific aspects of freezingrelevant to the main food commodities: meat, fish, fruit andvegetables. Legislation and new freezing processes are alsocovered.
Frozen Food Science and Technology offers in-depthknowledge of current and emerging refrigeration technologies alongthe entire frozen food chain, enabling readers to optimise thequality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozenfood retailers; and researchers and students of food science andtechnology.
