Operations in Food Refrigeration

Description

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.

Features

• Describes the physical basis of heat and mass transfer in refrigeration operations
• Provides tools for the calculation of process times and selection of industrial equipment and operation conditions
• Describes all the operations involved in pretreatments during the preparation of foods for refrigeration and freezing
• Presents the principles involved in emerging novel refrigeration and freezing processes such as dehydrofreezing, hydrofluidization, and ultrasonic freezing
• Covers all major food types, including fruits, vegetables, juices, meats, and seafood

Table of Contents

• Basic Concepts and General Calculation Procedures
• Cooling; G. Cortella
• Freezing and Thawing; V. O. Salvadori
• Freeze Drying: Basic Concepts and General Calculation Procedures; D. Fissore and S. Velardi
• Operations Used in Refrigeration Technologies
• Sizing, Peeling, Cutting, and Sorting of Fruits and Vegetables; E. Moltó García and J. Blasco Ivars
• Blanching of Fruits and Vegetable Products; P. V. Chamorro and C. Arroqui Vidaurreta
• Pretreatments for Meats I (Tenderization, Electrical Stimulation, and Portioning); D. L. Hopkins
• Pretreatments for Meats II (Curing, Smoking); N. G. Graiver, A. N. Pinotti, A. N. Califano, and N. E. Zaritzky
• Pretreatments for Fish and Seafood in General; A. J. Borderías
• Processing of Poultry; C. M. Owens
• Air and Osmotic Partial Dehydration, Infusion of Special Nutrients, and Concentration of Juices; M. E. Agnelli
• Chilling and Freezing by Air (Static and Continuous Equipment); J. Evans
• Chilling and Freezing by Cryogenic Gases and Liquids (Static and Continuous Equipment); S. Estrada-Flores
• Chilling and Freezing by Contact with Refrigerated Surfaces (Plate Freezers, Surface Hardeners, and Scraped Surface Freezers); R. H. Mascheroni
• Chilling and Freezing by Immersion in Water and Aqueous Solutions (Hydrocooling, Brines, Ice Slurries, and Refrigerated Seawater); B. A. Fricke
• Special Precooling Techniques; D. F. Olivera and S. Z. Viña
• Special (Emerging) Freezing Techniques (Dehydrofreezing, Pressure-Shift Freezing, Ultrasonic-Assisted Freezing, and Hydrofluidization Freezing); L. A. Ramallo, M. N. Martino, and R. H. Mascheroni
• Thawing; Quang Tuan Pham
• Freeze-Drying Equipment; A. A. Barresi and D. Fissore
• Index

Author Bio(s)

Rodolfo H. Mascheroni has a Ph.D. in Chemistry from La Plata National University in Argentina, where he is currently a full professor in the Faculty of Engineering. He is the main researcher for the National Research Council (CONICET), Argentina, Vice-Director of the Center for Research and Development on Food Cryotechnology of Argentina, a member of ASHRAE and ASABE, and an associate Member of IIR. His main research interests include heat and mass transfer and quality issues in food refrigeration, freezing, storage, transport, thawing, dehydration, and heat treatment; heat and mass transfer coefficients in food refrigeration; thermophysical properties of foods at low temperatures; freezing and storage conditions and frozen product development; thawing and heating of frozen raw materials and prepared foods; and food dehydration processes.