Food Freezing

Today and Tomorrow

Buch | Softcover

203 Seiten

2012 | Softcover reprint of the original 1st ed. 1991
Springer London Ltd (Verlag)
978-1-4471-3448-0 (ISBN)

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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 their mutual problems and to seek new directions for possible solutions.

1 The Physical State of Water in Foods.- 2 Microbiological Aspects of Frozen Foods.- 3 Freezing in Polymer-Water Systems.- 4 Thermophysical Properties of Food.- 5 Ice Crystal Growth in Idealised Freezing Systems.- 6 The Effect of Polymers on Ice Crystal Growth.- 7 The Effect of Freezing on some Properties of Quorn Myco-Protein.- 8 Microscopical Methods for Examining Frozen Foods.- 9 The Freezing of Fruit and Vegetables.- 10 Physio-chemical Problems Associated with Fish Freezing.- 11 The Special Problems of Freezing Ice Cream.- 12 A Convenience Born of Necessity: The Growth of the Modern Freezing Industry.- 13 The Use of Liquid Nitrogen in Food Freezing.- 14 Light Microscopy of Foodstuffs during Freezing and Thawing.- 15 Continuous Monitoring of Cryogen Consumption during Freezing of Foodstuffs.

Reihe/Serie	Springer Series in Applied Biology
Zusatzinfo	XII, 203 p.
Verlagsort	England
Sprache	englisch
Maße	170 x 244 mm
Themenwelt	Naturwissenschaften ► Biologie ► Biochemie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4471-3448-6 / 1447134486
ISBN-13	978-1-4471-3448-0 / 9781447134480
Zustand	Neuware