Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Download The Freezing Preservation Of Foods V 3 Commercial Food Freezing Operations full books in PDF, epub, and Kindle. Read online The Freezing Preservation Of Foods V 3 Commercial Food Freezing Operations ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author :
Publisher :
ISBN 13 :
Total Pages : 486 pages
Book Rating : 4.:/5 (123 download)
Download or read book The Freezing Preservation of Foods ... V 3, Commercial Food Freezing Operations written by and published by . This book was released on 1968 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Donald K. Tressler
Publisher :
ISBN 13 :
Total Pages : 486 pages
Book Rating : 4.:/5 (13 download)
Download or read book The freezing preservation of foods, Vol.3 written by Donald K. Tressler and published by . This book was released on 1968 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Wallace B. Van Arsdel
Publisher :
ISBN 13 :
Total Pages : 508 pages
Book Rating : 4.3/5 (91 download)
Download or read book The Freezing Preservation of Foods: Commercial food freezing operations written by Wallace B. Van Arsdel and published by . This book was released on 1968 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Donald K. Tressler
Publisher :
ISBN 13 :
Total Pages : 486 pages
Book Rating : 4.:/5 (312 download)
Download or read book The freezing preservation of foods. 3. Commercial food freezing operations, fresh foods written by Donald K. Tressler and published by . This book was released on 1968 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Donald Kiteley Tressler
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (68 download)
Download or read book The Freezing Preservation of Foods: Principles of refrigeration. Equipment for food freezing. Refrigerating and transporting frozen goods.-v. 2. Factors affecting quality in frozen foods.-v. 3. Commercial food freezing operations. Fresh foods.-v. 4. Freezing of precooked and prepared foods written by Donald Kiteley Tressler and published by . This book was released on 1968 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Donald Kiteley Tressler
Publisher :
ISBN 13 :
Total Pages : 486 pages
Book Rating : 4.:/5 (312 download)
Download or read book The Freezing Preservation of Foods written by Donald Kiteley Tressler and published by . This book was released on 1968 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Donald Kiteley Tressler
Publisher :
ISBN 13 :
Total Pages : 486 pages
Book Rating : 4.:/5 (469 download)
Download or read book The Freezing Preservation of Foods written by Donald Kiteley Tressler and published by . This book was released on 1986 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Norman W. Desrosier
Publisher : Springer Science & Business Media
ISBN 13 : 9401177260
Total Pages : 640 pages
Book Rating : 4.4/5 (11 download)
Download or read book Fundamentals of Food Freezing written by Norman W. Desrosier and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
Download or read book The Freezing Preservation of Foods written by and published by . This book was released on 1968 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : J. S. Pruthi
Publisher : Allied Publishers
ISBN 13 : 9788170239628
Total Pages : 696 pages
Book Rating : 4.2/5 (396 download)
Download or read book Quick Freezing Preservation of Foods: Foods of animal origin written by J. S. Pruthi and published by Allied Publishers. This book was released on 1999 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Wallace B. Van Arsdel
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (436 download)
Download or read book Commercial food freezing. Operations. Fresh foods written by Wallace B. Van Arsdel and published by . This book was released on 1968 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 486 pages
Book Rating : 4.:/5 (637 download)
Download or read book Commercial Food Freezing Operations - Fresh Foods written by and published by . This book was released on 1968 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Wallace B. van Arsdel
Publisher :
ISBN 13 :
Total Pages : 486 pages
Book Rating : 4.:/5 (257 download)
Download or read book Commercial Food Freezing Operation written by Wallace B. van Arsdel and published by . This book was released on 1968 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Donald Kiteley Tressler
Publisher :
ISBN 13 :
Total Pages : 1244 pages
Book Rating : 4.3/5 (91 download)
Download or read book The Freezing Preservation of Foods written by Donald Kiteley Tressler and published by . This book was released on 1957 with total page 1244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : J. S. Pruthi
Publisher : Allied Publishers
ISBN 13 : 9788170239635
Total Pages : 584 pages
Book Rating : 4.2/5 (396 download)
Download or read book Quick Freezing Preservation of Foods: Foods of plant origin written by J. S. Pruthi and published by Allied Publishers. This book was released on 1999 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Rodolfo H. Mascheroni
Publisher : CRC Press
ISBN 13 : 1420055488
Total Pages : 405 pages
Book Rating : 4.4/5 (2 download)
Download or read book Operations in Food Refrigeration written by Rodolfo H. Mascheroni and published by CRC Press. This book was released on 2012-06-06 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productivity of the equipment, and reduced operation costs. Operations in Food Refrigeration explores the fundamental issues involved in heat and mass transfer in food refrigeration and examines aspects of other operations applied to chilled or frozen foods. Following an overview of basic concepts and general calculation procedures involved in cooling, freezing, thawing, and freeze-drying, the book discusses: Sizing, peeling, cutting, sorting, and blanching fruits and vegetables Pretreatments for meats, including tenderization, electrical stimulation, portioning, curing, and smoking Pretreatments for fish and other seafood Processing of poultry Air and osmotic partial dehydration, infusion of special nutrients, and the concentration of juices Traditional chilling and freezing methods Special precooling and freezing techniques The effects of thawing on food, factors that influence the choice and design of thawing processes, and various thawing methods Freeze-drying equipment Each chapter is written by a recognized specialist and can serve as a stand-alone resource for the particular topic. Several chapters present case studies that can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations.
Author : Judith A. Evans
Publisher : John Wiley & Sons
ISBN 13 : 1444302337
Total Pages : 368 pages
Book Rating : 4.4/5 (443 download)
Download or read book Frozen Food Science and Technology written by Judith A. Evans and published by John Wiley & Sons. This book was released on 2009-01-21 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This 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. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
