Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products. These processes are very important for achieving favorable sensory properties and energy usage. Divided in four sections, "Basics of low-temperature processing ", "Different types of cooling and freezing systems�, "Application of freezing in the food industry�, and "Design, control and efficiency of freezers�, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and relevant processing equipment to low-temperature unit operations.
Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.
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Table of Contents
Section 1: Basics of low-temperature processing1. Fundamentals of chilling/cooling processes
2. Fundamentals of freezing processes
3. Elements of a low temperature processing system
Section 2: Different types of cooling and freezing systems
4. Refrigerators and cooling rooms
5. Still freezing in air 6. Air blast or forced air freezers
7. Single or double contact freezers
8. Spray freezers
9. Direct or indirect immersion freezers
Section 3: Application of freezing in the food industry
10. Freezing of fruits and vegetables
11. Freezing of meat, poultry and sea foods
12. Freezing of baked goods and prepared foods
Section 4: Design, control and efficiency of freezers
13. Design and simulation of freezing processes
14. Different parameters affecting the efficiency of freezers
