Principle and Equipment of Food Freezing and Refrigeration

Author: Huazhezhao
Publisher:
Publish Date: 2004-06-01
Features: This book is divided into three parts. The first part describes the biochemical basis of food freezing and refrigeration, the physicochemical properties of the food freezing process, and the thermal physical properties of food materials; the second part emphasizes refrigeration technology for food freezing, food cooling and refrigeration, food freezing and frozen storage, food freeze-drying storage, and glassy storage of frozen foods; the third part includes freezing equipment and cold chains. In addition to serving as a textbook or reference book for majors such as Food Science and Engineering, Refrigeration and Cryotechnology, and Agricultural Product Processing, it is also suitable for reading by engineering and technical personnel in related fields.