Stock image for illustration purposes only - book cover, edition or condition may vary.
Frozen Food Science and Technology
G. R. Evans
€ 209.00
FREE Delivery in Ireland
Description for Frozen Food Science and Technology
Hardback. 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. Editor(s): Evans, Judith A. Num Pages: 368 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 248 x 174 x 25. Weight in Grams: 774.
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.
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.
... Read more
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.
Show LessProduct Details
Format
Hardback
Publication date
2008
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
368
Condition
New
Number of Pages
368
Place of Publication
Hoboken, United Kingdom
ISBN
9781405154789
SKU
V9781405154789
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About G. R. Evans
Dr Judith Evans, Food Refrigeration and Process Engineering Research Centre (FRPERC), University of Bristol, UK
Reviews for Frozen Food Science and Technology
"An ideal read for anyone who wants to know and learn all about the freezing process in all areas of the food industry. The index and references are superb." (Food and Beverage Reporter, March 2009)