Frozen Food Technology:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Ashland :
Delve Publishing,
2019.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Chapter 8 Challenges and Opportunities |
| Beschreibung: | 1 online resource (266 pages) |
| ISBN: | 177361794X 9781773617947 |
Internformat
MARC
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|---|---|---|---|
| 001 | ZDB-4-EBA-on1085188276 | ||
| 003 | OCoLC | ||
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| 008 | 190209s2019 xx o 000 0 eng d | ||
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| 300 | |a 1 online resource (266 pages) | ||
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| 505 | 0 | |a Cover; Half Title Page; Title Page; Copyright Page; About the Author; Table of Contents; List of Figures; List of Tables; Preface; Chapter 1 Introduction to Frozen Food Technology; Abstract; 1.1 Introduction; 1.2 Evolution in Frozen Food Technology; 1.3 Frozen Food Using Thermal Properties and Ice Crystal Development; 1.4 Cycles of Refrigeration; 1.5 Types of Refrigerant; 1.6 Criteria For Selecting Refrigeration System; 1.7 Effects of Refrigeration on Food; 1.8 Heat Transfer Techniques in Refrigeration; 1.9 Emerging Freezing Processes; 1.10 Method of Freezing; 1.11 Need of Frozen Food | |
| 505 | 8 | |a 1.12 Effects of Storage1.13 Importance of Packaging; 1.14 Advantages of Frozen Food; 1.15 Disadvantage of Frozen Food; 1.16 Conclusion; References; Chapter 2 Thermal Properties and ice Crystal Development in Frozen Foods; Abstract; 2.1 Introduction; 2.2 Freezing of Foods; 2.3 Thawing of Frozen Foods; References; Chapter 3 Chilling and Freezing of Foods; Abstract; 3.1 Introduction; 3.2 Control of Microorganisms in Foods; 3.3 Refrigeration and Freezing of Foods; 3.4 Freezing and Its Methodology; 3.5 Poultry Products; 3.6 Food Safety and Quality: Effect of Refrigeration; 3.7 Nutritional Quality | |
| 505 | 8 | |a 3.8 ConclusionReferences; Chapter 4 Frozen Food: Handling and Merchandising; Abstract; 4.1 Introduction; 4.2 Handling; 4.3 Frozen Food Freezing and Packaging; 4.4 Primary Cold Storage; 4.5 Transportation; 4.6 Retail Storage and Handling of Frozen Food Products; 4.7 Foodservice Storage and Handling; 4.8 Safe Handling of Frozen Foods, From Receiving to Storage to Defrosting; 4.9 Frozen Food Storage Advice; 4.10 Food Safety: Storage and Temperatures; References; Chapter 5 Effects of Freezing on Nutritional and Microbiological Properties of Foods; Abstract; 5.1 Introduction | |
| 505 | 8 | |a 5.2 Effect of Refrigeration on Food Safety and Quality5.3 Refrigeration and Freezing of Foods; 5.4 Thermal Properties of Food; 5.5 Control of Microorganisms in Foods; 5.6 Heat Transfer During Chilling and Freezing; 5.7 Chilling and Freezing Systems; 5.8 Effect of Freezing on Fruits and Vegetables; 5.9 Effect of Freezing on Meat, Poultry, and Fish; 5.10 Effect of Freezing on Eggs, Milk and Bakery Products; 5.11 Conclusion; References; Chapter 6 Emerging and Novel Freezing Processes; Abstract; 6.1 Introduction; 6.2 Process Innovations in Food Freezing Industry; 6.3 Freezing Conditions | |
| 505 | 8 | |a 6.4 Fluidized-Bed Freezing Systems6.5 Immersion Freezing; 6.6 Separate Rapid Freezing of Foods by Hydrofluidization and Pumpable Ice Slurries; 6.7 High-Pressure Freezing; 6.8 Magnetic Resonance Freezing (MRF); 6.9 Air-Cycle-Based Freezing Systems; 6.10 Conclusion; References; Chapter 7 Frozen Food Storage; 7.1 Introduction; 7.2 Quality and Constancy of Frozen Food: An Issue with Frozen Foods; 7.3 Tips for Storing Frozen Foods; 7.4 Time & Temperature Tolerance (T-TT); 7.5 Practical Storage Life (PSL); 7.6 Freezing; 7.7 Food Storage; 7.8 Conclusion; References | |
| 500 | |a Chapter 8 Challenges and Opportunities | ||
| 650 | 0 | |a Frozen foods. |0 http://id.loc.gov/authorities/subjects/sh85050244 | |
| 650 | 6 | |a Aliments congelés. | |
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| 776 | 0 | 8 | |i Print version: |a Branco, Patricia Alexandra Batista. |t Frozen Food Technology. |d Ashland : Delve Publishing, ©2019 |
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Datensatz im Suchindex
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| adam_text | |
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| author | Branco, Patricia Alexandra Batista |
| author_facet | Branco, Patricia Alexandra Batista |
| author_role | |
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| author_variant | p a b b pab pabb |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
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| contents | Cover; Half Title Page; Title Page; Copyright Page; About the Author; Table of Contents; List of Figures; List of Tables; Preface; Chapter 1 Introduction to Frozen Food Technology; Abstract; 1.1 Introduction; 1.2 Evolution in Frozen Food Technology; 1.3 Frozen Food Using Thermal Properties and Ice Crystal Development; 1.4 Cycles of Refrigeration; 1.5 Types of Refrigerant; 1.6 Criteria For Selecting Refrigeration System; 1.7 Effects of Refrigeration on Food; 1.8 Heat Transfer Techniques in Refrigeration; 1.9 Emerging Freezing Processes; 1.10 Method of Freezing; 1.11 Need of Frozen Food 1.12 Effects of Storage1.13 Importance of Packaging; 1.14 Advantages of Frozen Food; 1.15 Disadvantage of Frozen Food; 1.16 Conclusion; References; Chapter 2 Thermal Properties and ice Crystal Development in Frozen Foods; Abstract; 2.1 Introduction; 2.2 Freezing of Foods; 2.3 Thawing of Frozen Foods; References; Chapter 3 Chilling and Freezing of Foods; Abstract; 3.1 Introduction; 3.2 Control of Microorganisms in Foods; 3.3 Refrigeration and Freezing of Foods; 3.4 Freezing and Its Methodology; 3.5 Poultry Products; 3.6 Food Safety and Quality: Effect of Refrigeration; 3.7 Nutritional Quality 3.8 ConclusionReferences; Chapter 4 Frozen Food: Handling and Merchandising; Abstract; 4.1 Introduction; 4.2 Handling; 4.3 Frozen Food Freezing and Packaging; 4.4 Primary Cold Storage; 4.5 Transportation; 4.6 Retail Storage and Handling of Frozen Food Products; 4.7 Foodservice Storage and Handling; 4.8 Safe Handling of Frozen Foods, From Receiving to Storage to Defrosting; 4.9 Frozen Food Storage Advice; 4.10 Food Safety: Storage and Temperatures; References; Chapter 5 Effects of Freezing on Nutritional and Microbiological Properties of Foods; Abstract; 5.1 Introduction 5.2 Effect of Refrigeration on Food Safety and Quality5.3 Refrigeration and Freezing of Foods; 5.4 Thermal Properties of Food; 5.5 Control of Microorganisms in Foods; 5.6 Heat Transfer During Chilling and Freezing; 5.7 Chilling and Freezing Systems; 5.8 Effect of Freezing on Fruits and Vegetables; 5.9 Effect of Freezing on Meat, Poultry, and Fish; 5.10 Effect of Freezing on Eggs, Milk and Bakery Products; 5.11 Conclusion; References; Chapter 6 Emerging and Novel Freezing Processes; Abstract; 6.1 Introduction; 6.2 Process Innovations in Food Freezing Industry; 6.3 Freezing Conditions 6.4 Fluidized-Bed Freezing Systems6.5 Immersion Freezing; 6.6 Separate Rapid Freezing of Foods by Hydrofluidization and Pumpable Ice Slurries; 6.7 High-Pressure Freezing; 6.8 Magnetic Resonance Freezing (MRF); 6.9 Air-Cycle-Based Freezing Systems; 6.10 Conclusion; References; Chapter 7 Frozen Food Storage; 7.1 Introduction; 7.2 Quality and Constancy of Frozen Food: An Issue with Frozen Foods; 7.3 Tips for Storing Frozen Foods; 7.4 Time & Temperature Tolerance (T-TT); 7.5 Practical Storage Life (PSL); 7.6 Freezing; 7.7 Food Storage; 7.8 Conclusion; References |
| ctrlnum | (OCoLC)1085188276 |
| dewey-full | 664/.02853 |
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| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.02853 |
| dewey-search | 664/.02853 |
| dewey-sort | 3664 42853 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | ZDB-4-EBA-on1085188276 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:29:21Z |
| institution | BVB |
| isbn | 177361794X 9781773617947 |
| language | English |
| oclc_num | 1085188276 |
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| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (266 pages) |
| psigel | ZDB-4-EBA |
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| publishDateSearch | 2019 |
| publishDateSort | 2019 |
| publisher | Delve Publishing, |
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| spelling | Branco, Patricia Alexandra Batista. Frozen Food Technology Ashland : Delve Publishing, 2019. 1 online resource (266 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Print version record. Cover; Half Title Page; Title Page; Copyright Page; About the Author; Table of Contents; List of Figures; List of Tables; Preface; Chapter 1 Introduction to Frozen Food Technology; Abstract; 1.1 Introduction; 1.2 Evolution in Frozen Food Technology; 1.3 Frozen Food Using Thermal Properties and Ice Crystal Development; 1.4 Cycles of Refrigeration; 1.5 Types of Refrigerant; 1.6 Criteria For Selecting Refrigeration System; 1.7 Effects of Refrigeration on Food; 1.8 Heat Transfer Techniques in Refrigeration; 1.9 Emerging Freezing Processes; 1.10 Method of Freezing; 1.11 Need of Frozen Food 1.12 Effects of Storage1.13 Importance of Packaging; 1.14 Advantages of Frozen Food; 1.15 Disadvantage of Frozen Food; 1.16 Conclusion; References; Chapter 2 Thermal Properties and ice Crystal Development in Frozen Foods; Abstract; 2.1 Introduction; 2.2 Freezing of Foods; 2.3 Thawing of Frozen Foods; References; Chapter 3 Chilling and Freezing of Foods; Abstract; 3.1 Introduction; 3.2 Control of Microorganisms in Foods; 3.3 Refrigeration and Freezing of Foods; 3.4 Freezing and Its Methodology; 3.5 Poultry Products; 3.6 Food Safety and Quality: Effect of Refrigeration; 3.7 Nutritional Quality 3.8 ConclusionReferences; Chapter 4 Frozen Food: Handling and Merchandising; Abstract; 4.1 Introduction; 4.2 Handling; 4.3 Frozen Food Freezing and Packaging; 4.4 Primary Cold Storage; 4.5 Transportation; 4.6 Retail Storage and Handling of Frozen Food Products; 4.7 Foodservice Storage and Handling; 4.8 Safe Handling of Frozen Foods, From Receiving to Storage to Defrosting; 4.9 Frozen Food Storage Advice; 4.10 Food Safety: Storage and Temperatures; References; Chapter 5 Effects of Freezing on Nutritional and Microbiological Properties of Foods; Abstract; 5.1 Introduction 5.2 Effect of Refrigeration on Food Safety and Quality5.3 Refrigeration and Freezing of Foods; 5.4 Thermal Properties of Food; 5.5 Control of Microorganisms in Foods; 5.6 Heat Transfer During Chilling and Freezing; 5.7 Chilling and Freezing Systems; 5.8 Effect of Freezing on Fruits and Vegetables; 5.9 Effect of Freezing on Meat, Poultry, and Fish; 5.10 Effect of Freezing on Eggs, Milk and Bakery Products; 5.11 Conclusion; References; Chapter 6 Emerging and Novel Freezing Processes; Abstract; 6.1 Introduction; 6.2 Process Innovations in Food Freezing Industry; 6.3 Freezing Conditions 6.4 Fluidized-Bed Freezing Systems6.5 Immersion Freezing; 6.6 Separate Rapid Freezing of Foods by Hydrofluidization and Pumpable Ice Slurries; 6.7 High-Pressure Freezing; 6.8 Magnetic Resonance Freezing (MRF); 6.9 Air-Cycle-Based Freezing Systems; 6.10 Conclusion; References; Chapter 7 Frozen Food Storage; 7.1 Introduction; 7.2 Quality and Constancy of Frozen Food: An Issue with Frozen Foods; 7.3 Tips for Storing Frozen Foods; 7.4 Time & Temperature Tolerance (T-TT); 7.5 Practical Storage Life (PSL); 7.6 Freezing; 7.7 Food Storage; 7.8 Conclusion; References Chapter 8 Challenges and Opportunities Frozen foods. http://id.loc.gov/authorities/subjects/sh85050244 Aliments congelés. Frozen foods fast Print version: Branco, Patricia Alexandra Batista. Frozen Food Technology. Ashland : Delve Publishing, ©2019 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2014036 Volltext |
| spellingShingle | Branco, Patricia Alexandra Batista Frozen Food Technology Cover; Half Title Page; Title Page; Copyright Page; About the Author; Table of Contents; List of Figures; List of Tables; Preface; Chapter 1 Introduction to Frozen Food Technology; Abstract; 1.1 Introduction; 1.2 Evolution in Frozen Food Technology; 1.3 Frozen Food Using Thermal Properties and Ice Crystal Development; 1.4 Cycles of Refrigeration; 1.5 Types of Refrigerant; 1.6 Criteria For Selecting Refrigeration System; 1.7 Effects of Refrigeration on Food; 1.8 Heat Transfer Techniques in Refrigeration; 1.9 Emerging Freezing Processes; 1.10 Method of Freezing; 1.11 Need of Frozen Food 1.12 Effects of Storage1.13 Importance of Packaging; 1.14 Advantages of Frozen Food; 1.15 Disadvantage of Frozen Food; 1.16 Conclusion; References; Chapter 2 Thermal Properties and ice Crystal Development in Frozen Foods; Abstract; 2.1 Introduction; 2.2 Freezing of Foods; 2.3 Thawing of Frozen Foods; References; Chapter 3 Chilling and Freezing of Foods; Abstract; 3.1 Introduction; 3.2 Control of Microorganisms in Foods; 3.3 Refrigeration and Freezing of Foods; 3.4 Freezing and Its Methodology; 3.5 Poultry Products; 3.6 Food Safety and Quality: Effect of Refrigeration; 3.7 Nutritional Quality 3.8 ConclusionReferences; Chapter 4 Frozen Food: Handling and Merchandising; Abstract; 4.1 Introduction; 4.2 Handling; 4.3 Frozen Food Freezing and Packaging; 4.4 Primary Cold Storage; 4.5 Transportation; 4.6 Retail Storage and Handling of Frozen Food Products; 4.7 Foodservice Storage and Handling; 4.8 Safe Handling of Frozen Foods, From Receiving to Storage to Defrosting; 4.9 Frozen Food Storage Advice; 4.10 Food Safety: Storage and Temperatures; References; Chapter 5 Effects of Freezing on Nutritional and Microbiological Properties of Foods; Abstract; 5.1 Introduction 5.2 Effect of Refrigeration on Food Safety and Quality5.3 Refrigeration and Freezing of Foods; 5.4 Thermal Properties of Food; 5.5 Control of Microorganisms in Foods; 5.6 Heat Transfer During Chilling and Freezing; 5.7 Chilling and Freezing Systems; 5.8 Effect of Freezing on Fruits and Vegetables; 5.9 Effect of Freezing on Meat, Poultry, and Fish; 5.10 Effect of Freezing on Eggs, Milk and Bakery Products; 5.11 Conclusion; References; Chapter 6 Emerging and Novel Freezing Processes; Abstract; 6.1 Introduction; 6.2 Process Innovations in Food Freezing Industry; 6.3 Freezing Conditions 6.4 Fluidized-Bed Freezing Systems6.5 Immersion Freezing; 6.6 Separate Rapid Freezing of Foods by Hydrofluidization and Pumpable Ice Slurries; 6.7 High-Pressure Freezing; 6.8 Magnetic Resonance Freezing (MRF); 6.9 Air-Cycle-Based Freezing Systems; 6.10 Conclusion; References; Chapter 7 Frozen Food Storage; 7.1 Introduction; 7.2 Quality and Constancy of Frozen Food: An Issue with Frozen Foods; 7.3 Tips for Storing Frozen Foods; 7.4 Time & Temperature Tolerance (T-TT); 7.5 Practical Storage Life (PSL); 7.6 Freezing; 7.7 Food Storage; 7.8 Conclusion; References Frozen foods. http://id.loc.gov/authorities/subjects/sh85050244 Aliments congelés. Frozen foods fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050244 |
| title | Frozen Food Technology |
| title_auth | Frozen Food Technology |
| title_exact_search | Frozen Food Technology |
| title_full | Frozen Food Technology |
| title_fullStr | Frozen Food Technology |
| title_full_unstemmed | Frozen Food Technology |
| title_short | Frozen Food Technology |
| title_sort | frozen food technology |
| topic | Frozen foods. http://id.loc.gov/authorities/subjects/sh85050244 Aliments congelés. Frozen foods fast |
| topic_facet | Frozen foods. Aliments congelés. Frozen foods |
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