Low-temperature processing of food products: volume 7 : unit operations and processing equipment in the food industry

Low-Temperature Processing of Food Products in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products. These processes are very important for achieving favorable sensory properties and energy usage. Divided in four sections, “Basics of low-temperature processing “, “Different types of cooling and freezing systems”, “Application of freezing in the food industry”, and “Design, control and efficiency of freezers”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and relevant processing equipment to low-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. Contents List of contributors Section One: Basics of low-temperature processing 1 Fundamentals of chilling/cooling processes • M.C. Ndukwu, O.S. Onwuka, Lyes Bennamoun, Fidelis Abam and Godwin Akpan 2 Fundamentals of freezing processes • Seid Reza Falsafi, Asli Can Karaca, Ozgur Tarhan, Rosana Colussi, Bengi Hakgüder-Taze, Yogesh Kumar and Hadis Rostamabadi 3 Elements of a low-temperature processing system • Busra Gultekin Subasi and Esra Capanoglu Section Two: Different types of cooling and freezing systems 4 Refrigerated rooms and industrial systems for quick chilling and freezing • Chinglen Leishangthem, Charis K. Ripnar, Ribhahun Khonglah, Macdonald Ropmay, Tanya Luva Swer and P. Mariadon Shanlang Pathaw 5 Still cooling in air and surface top icing • Mohammad Alipour Shotlou, Nader Pourmahmoud and Paria Sarvaree 6 Air blast freezing in the food industry • Duy K. Hoang and James K. Carson 7 Spray freezing and single/double-contact freezing systems • Bengi Hakg€uder-Taze, Seid Reza Falsafi and Hadis Rostamabadi 8 Direct or indirect immersion freezing systems • Rogelio Sánchez-Vega, Ingrid Aguiló-Aguayo and María Janeth Rodríguez-Roque Section Three: Application of freezing in the food industry 9 Freezing of fruits and vegetables • Marcello Alinovi, Maria Paciulli, Massimiliano Rinaldi, Seid Reza Falsafi and Emma Chiavaro 10 Freezing of meat, poultry, and seafoods • Gizem Sevval Tomar, Meryem Seri, Rukiye Gundogan, Humeyra Cavdar and Asli Can Karaca 11 Freezing of baked goods and prepared foods • Perla G. Armenta-Aispuro, Ofelia Rouzaud-Sández, Yolanda L. López-Franco, Jaime Lizardi-Mendoza, José L. Cárdenas-López and Cristina M. Rosell 12 Quality kinetics and shelf life prediction and management in the frozen foods chain • Maria C. Giannakourou and Efimia Dermesonlouoglou Section Four: Design, control, and efficiency of freezers 13 Design and simulation of freezing processes • Narjes Malekjani and Mina Homayoonfal 14 Different parameters affecting the efficiency of freezing systems 373Małgorzata Nowacka, Agnieszka Ciurzy nska, Magdalena Trusi nskaand Emilia Janiszewska-Turak Index Low-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series , explains the processing operations and equipment necessary for low-temperature processing of different food products including cooling/chilling and freezing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage.Divided in four sections, Basics of low-temperature processing , Different types of cooling and freezing systems, Application of freezing in the food industry, and Design, control and efficiency of freezers, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to low-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. Approx.460 pagesThoroughly explores novel applications of low-temperature unit operations in food industriesBrings innovative freezing technologiesClarifies phase change of water, freezing processes, mass and heat transfer phenomena