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003			CHAP
005			20251023171551.0
007			ta
008			220117s2012 -usado f 001 0 eng d
010			_a177014
020			_a978-1-4200-5548-1
040			_cCHAP _amxchpua
050			_aTP372.2 _b.M37 2012
082			_a664.028 _bM37 2012 _220
100	1		_9159944 _aMascheroni, Rodolfo H. _eautor y editor
245	1	0	_aOperations in food refrigeration / _cautor y editor Rodolfo H. Mascheroni
250			_a1a edición
260			_aBoca Raton, Florida : _bCRC Press, _c2012
300			_axviii, 383 páginas : _bilustraciones, gráficas, diagramas, tablas, fotos
490			_aContemporary Food Engineering Series / edición Da-Wen Sun
504			_aIncluye bibliografías
505	0	0	_a1. 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 -- 2. 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
520	2		_aThe 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.
650	1	3	_aAlimentos refrigerados _9147774
650	1	3	_aAlmacenamiento en frío _9133569
650	1	3	_aPreservación de alimentos _9144378
650	1	3	_aChilled foods _9147775
650	1	3	_aCold storage _9146929
650	1	3	_aFood preservation _9147769
830			_aContemporary Food Engineering Series / edición Da-Wen Sun (CRC) _9159943
901			_a664.028 M37 2012
902			_aM
905			_a5232272012 -usmnd 8222123322eng16
942			_cLIBRO _2ddc
999			_c177014 _d177014