Food freezing and processing technology

Author: Li Yongyong
Publisher:
Publish Date: 2005-01-01
Features: This book is part of the "Modern Food Processing Technology Series." It introduces the chemical composition, physicochemical principles, thermal physical properties of food and its raw materials, refrigeration technology for food freezing, food cooling and storage, food freezing and storage, glass transition of food materials, freeze concentration, freeze drying, cooling and freezing equipment, cold storage facilities, and the cold chain. This book is suitable for technicians in frozen food production and processing enterprises, as well as for university students and faculty in food science, refrigeration, and marketing-related fields.