02774nam 2200541 a 450 99620865360331620230721004910.01-282-01084-097866120108421-4443-0232-91-4443-0233-7(CKB)1000000000715958(EBL)416415(OCoLC)437097490(SSID)ssj0000159520(PQKBManifestationID)11155236(PQKBTitleCode)TC0000159520(PQKBWorkID)10158347(PQKB)10522501(MiAaPQ)EBC416415(EXLCZ)99100000000071595820070809d2008 uy 0engur|n|---|||||txtccrFrozen food science and technology[electronic resource] /edited by Judith A. EvansOxford ;Ames, Iowa Blackwell Pub.20081 online resource (368 p.)Description based upon print version of record.1-4051-5478-0 Includes bibliographical references and index.Contents; Contributors; Preface; 1 Thermal Properties and Ice Crystal Development in Frozen Foods; 2 Effects of Freezing on Nutritional and Microbiological Properties of Foods; 3 Modelling of Freezing Processes; 4 Specifying and Selecting Refrigeration and Freezer Plant; 5 Emerging and Novel Freezing Processes; 6 Freezing of Meat; 7 Freezing of Fish; 8 Freezing of Fruits and Vegetables; 9 Freezing of Bakery and Dessert Products; 10 Developing Frozen Products for the Market and the Freezing of Ready-Prepared Meals; 11 Frozen Storage; 12 Freeze Drying; 13 Frozen Food Transport14 Frozen Retail Display15 Consumer Handling of Frozen Foods; IndexThis book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. LegislaFrozen foodsFrozen foods.664.02853664/.02853Evans Judith A(Judith Anne),1962-318472MiAaPQMiAaPQMiAaPQBOOK996208653603316Frozen food science and technology2064415UNISA