Rodolfo h. mascheroni (30 résultats)

Paperback. Etat : New. Brand new book, sourced directly from publisher. Dispatch time is 7-8 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

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Paperback. Etat : New. 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.Following an overview of basic concepts and general calculation procedures involved in cooling, freezing, thawing, and freeze-drying, the book discusses: Sizing, peeling, cutting, sorting, and blanching fruits and vegetablesPretreatments for meats, including tenderization, electrical stimulation, portioning, curing, and smokingPretreatments for fish and other seafoodProcessing of poultryAir and osmotic partial dehydration, infusion of special nutrients, and the concentration of juicesTraditional chilling and freezing methodsSpecial precooling and freezing techniquesThe effects of thawing on food, factors that influence the choice and design of thawing processes, and various thawing methodsFreeze-drying equipmentEach chapter is written by a recognized specialist and can serve as a stand-alone resource for the particular topic. Several chapters present case studies that can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations.…

Taschenbuch. Etat : Neu. Operations in Food Refrigeration | Rodolfo H. Mascheroni | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2016 | CRC Press | EAN 9781138198920 | Verantwortliche Person für die EU: Taylor and Francis, Taylor & Francis Verlag Gmbh, Kaufingerstr 24, 80331 München, gpsr[at]taylorandfrancis[dot]com | Anbieter: preigu. …

Paperback. Etat : Brand New. reprint edition. 402 pages. 9.00x5.75x1.00 inches. In Stock.

Paperback. Etat : New. 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.Following an overview of basic concepts and general calculation procedures involved in cooling, freezing, thawing, and freeze-drying, the book discusses: Sizing, peeling, cutting, sorting, and blanching fruits and vegetablesPretreatments for meats, including tenderization, electrical stimulation, portioning, curing, and smokingPretreatments for fish and other seafoodProcessing of poultryAir and osmotic partial dehydration, infusion of special nutrients, and the concentration of juicesTraditional chilling and freezing methodsSpecial precooling and freezing techniquesThe effects of thawing on food, factors that influence the choice and design of thawing processes, and various thawing methodsFreeze-drying equipmentEach chapter is written by a recognized specialist and can serve as a stand-alone resource for the particular topic. Several chapters present case studies that can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations.…

HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.

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Hardcover. Etat : Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

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Etat : New. pp. 402 Index.

Hardcover. Etat : Brand New. 1st edition. 376 pages. 9.37x6.42x0.87 inches. In Stock.

Etat : New. pp. 402.

Buch. Etat : Neu. Neuware - Offers professionals in the food industry with an overview of issues involved in heat and mass transfer in refrigeration and freezing. This title covers quality issues related to maintaining the most adequate operation conditions for a variety of processed foods.

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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.Following an overview of basic concepts and general calculation procedures involved in cooling, freezing, thawing, and freeze-drying, the book discusses: Sizing, peeling, cutting, sorting, and blanching fruits and vegetables Pretreatments for meats, including tenderization, electrical stimulation, portioning, curing, and smoking Pretreatments for fish and other seafood Processing of poultry Air and osmotic partial dehydration, infusion of special nutrients, and the concentration of juices Traditional chilling and freezing methods Special precooling and freezing techniques The effects of thawing on food, factors that influence the choice and design of thawing processes, and various thawing methods Freeze-drying equipment Each chapter is written by a recognized specialist and can serve as a stand-alone resource for the particular topic. Several chapters present case studies that can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations. 402 pp. Englisch.…

PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.Following an overview of basic concepts and general calculation procedures involved in cooling, freezing, thawing, and freeze-drying, the book discusses: Sizing, peeling, cutting, sorting, and blanching fruits and vegetables Pretreatments for meats, including tenderization, electrical stimulation, portioning, curing, and smoking Pretreatments for fish and other seafood Processing of poultry Air and osmotic partial dehydration, infusion of special nutrients, and the concentration of juices Traditional chilling and freezing methods Special precooling and freezing techniques The effects of thawing on food, factors that influence the choice and design of thawing processes, and various thawing methods Freeze-drying equipment Each chapter is written by a recognized specialist and can serve as a stand-alone resource for the particular topic. Several chapters present case studies that can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations. …

Etat : New. pp. 402 170 equations This item is printed on demand.