Food Freezing
Today and Tomorrow
Seiten
1991
Springer Berlin (Hersteller)
978-3-540-19668-6 (ISBN)
Springer Berlin (Hersteller)
978-3-540-19668-6 (ISBN)
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This work represents the seminar contributions of food scientists and engineers at York in 1990 where mutual problems, solutions and ideas on the freezing of food, the composition of ice and water in frozen foods and the freezing of fish, ice cream and fruit and vegetables were discussed.
'Food Freezing: Today and Tomorrow' represents the contributions of the invited speakers to an advanced study seminar held by the Institute for Applied Biology of the University of York during April 1990. The main objective of the seminar was to bring together food scientists and engineers to discuss mutual problems and to seek new directions for possible solutions. The state of water in frozen foods, the effects of polymers on ice crystal growth and the freezing of fruits and ice cream are investigated. This monograph on applied biology, cryogenics and cryobiology is intended for biologists, cryogeneticists, and other professionals and students in biology, cryogenics or cryobiology.
From the Contents: The Physical State of Water in Foods.- Microbiological Aspects of Frozen Foods.- Freezing in Polymer-Water-Systems.- Thermophysical Properties of Food.- The Effect of Polymers on Ice Crystal for Examining Frozen Foods.- Microscopical Methods in Food Freezing.- The Freezing of Fruit and Vegetables.- Physio-chemical Problems Associated with Fish Freezing.- The Special Problems of Freezing Ice Cream.- A convenience Born of Necessity: The Growth of the Modern Freezing Industry.- Continuous Monitoring of Cryogen Consumption during Freezing of Foodstuffs.
| Reihe/Serie | Springer Series in Applied Biology ; Vol.3 |
|---|---|
| Zusatzinfo | 54 figs. |
| Sprache | englisch |
| Gewicht | 574 g |
| Einbandart | gebunden |
| Schlagworte | Springer Series in Applied Biology • Tiefkühlen |
| ISBN-10 | 3-540-19668-4 / 3540196684 |
| ISBN-13 | 978-3-540-19668-6 / 9783540196686 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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