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Fundamentals of Food Freezing

industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler;

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Food Processing

of three of the most universally used commercial processes: thermal processing, freezing, and dehydration. Thermal processing - perhaps the;

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Freezing Effects on Food Quality

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing;

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Freezing Effects on Food Quality

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing;

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Frozen Food Science and Technology

This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing;

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Freezing of Fruits and Vegetables

This manual provides basic and essential information on freezing technology to preserve fruits and vegetables in small-scale operations;

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Handbook of Food Processing

commercial practices such as thermal processing, freezing, etc. and household practices such as pickling, mincing or macerating among many others;

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Food Engineering Handbook

modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering;

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Fundamentals of Food Process Engineering

professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process;

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Handbook of Frozen Food Processing and Packaging

: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on;

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Operations in Food Refrigeration

The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as;

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Operations in Food Refrigeration

The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as;

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Food Processing

, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing;

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Food Engineering Handbook, Two Volume Set

, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and;

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Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy

, pressing, osmotic dehydration, drying, freezing and cooking. Special interest is given to the selective recovery and extraction of sugar, inulin;

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Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy

, pressing, osmotic dehydration, drying, freezing and cooking. Special interest is given to the selective recovery and extraction of sugar, inulin;

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Home Freezing Handbook

compendium. The reader looks up the fruit, the vegetable, the fish, the meat, the sauces, cakes or herbs, and there are quick guidelines on freezing;

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Essentials and Applications of Food Engineering

, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing;

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Food Process Design

reduction. The book offers detailed numerical examples for major food processes including heating, cooling, freezing, and more.;

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Alternatives to Conventional Food Processing

Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply. However;

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Food Freezing and Thawing Calculations

Freezing time and freezing heat load are the two most important factors determining the economics of food freezers. This Brief will review;

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Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles ;...

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Handbook of Food Processing

processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors;

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Physical Principles of Food Preservation: Revised and Expanded

operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.;

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Fundamentals of Professional Food Preparation

This basic workbook for the food preparation laboratory portion of the Foodservice Fundamentals cour;...

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Applications of Fluidization to Food Processing

sets out the established theory of fluidization and relates this to food processing applications, particularly in: Drying Freezing Mixing;

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Freezing Colloids: Observations, Principles, Control, and Use

This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It;

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