• Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Operations in Food Refrigeration

Operations in Food Refrigeration

Paperback

Series: Contemporary Food Engineering, Book 26

Technology & EngineeringPhysics

ISBN10: 1138198927
ISBN13: 9781138198920
Publisher: CRC Press
Published: Oct 12 2016
Pages: 402
Weight: 1.24
Height: 0.82 Width: 6.14 Depth: 9.21
Language: English

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.

Also in

Technology & Engineering