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32.1 MB
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5DAEABAEB598C22C21AE8D643641C686A18732BE
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April 22, 2026, 4:29 p.m.
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(Last updated: April 22, 2026, 4:31 p.m.)
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| Rodolfo M. Operations in Food Refrigeration 2012.pdf | 32.1 MB |
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SOURCE: Rodolfo M. Operations in Food Refrigeration 2012
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MEDIAINFO
Textbook in PDF format Food preservation technologies such as chilling, freezing, or freeze drying, involve a series of unit operations, mainly related to heat and mass transfer, which are of particular importance for the final quality of the food product. But these operations are not restrained to those transfers because pretreatments applied to food products may include sizing, sorting, peeling, cutting, blanching, partial dehydration, smoking, curing, preconcentration, etc., among several other possibilities. The adequate design and implementation of each of these treatments influences not only the final quality of the processed food but also the productivity of the involved equipment and the operation costs. This book, as part of a series on “Contemporary Food Engineering,” is aimed at professional food technologists or engineers working in the chilled and frozen food industry, as well as at researchers in food engineering and as a reference text for preor post-degree studies. It attempts to provide readers with the fundamental issues involved in heat and mass transfer in food refrigeration, as well as those related to other operations applied to foods that are chilled or frozen. Besides the application of these principles to the design and operation of the involved equipment, quality issues related to those technologies are covered, with the aim of specifying the most adequate operation conditions for each type of processed food. The book is divided in two sections. Part I covers basic concepts and general calculation procedures as well as tools for simplified prediction methods (thermophysical properties, heat transfer coefficients, simplified prediction formulae, respiratory heats) and is divided into three chapters: • Chapter 1: Cooling • Chapter 2: Freezing and Thawing • Chapter 3: Freeze Drying Part II covers operations used in refrigeration technologies and is organized as follows: Pretreatments are discussed in seven chapters: -Chapter 4: Sizing, Peeling, Cutting, and Sorting of Fruits and Vegetables -Chapter 5: Blanching of Fruits and Vegetable Products -Chapter 6: Pretreatments for Meats I (Tenderization, Electrical Stimulation, and Portioning) -Chapter 7: Pretreatments for Meats II (Curing, Smoking) -Chapter 8: Pretreatments for Fish and Seafood in General -Chapter 9: Processing of Poultry -Chapter 10: Air and Osmotic Partial Dehydration, Infusion of Special Nutrients, and Concentration of Juices Processing, which is broken down as follows: a) Chilling and Freezing includes five chapters: -Chapter 11: By Air (Static and Continuous Equipment) -Chapter 12: By Cryogenic Gases and Liquids (Static and Continuous Equipment) -Chapter 13: By Contact with Refrigerated Surfaces (Plate Freezers, Surface Hardeners, and Scraped Surface Freezers) -Chapter 14: By Immersion in Water and Aqueous Solutions (Hydrocooling, Brines, Ice Slurries, and Refrigerated Sea Water) -Chapter 15: Special Precooling Techniques -Chapter 16: Special (Emerging) Freezing Techniques (Dehydrofreezing, Pressure-Shift Freezing, Ultrasonic-Assisted Freezing, and Hydrofluidization Freezing) b) Thawing -Chapter 17: Thawing c) Freeze Drying -Chapter 18: Freeze-Drying Equipment Series Preface Preface Series Editor Editor Contributors Part I Basic Concepts and General Calculation Procedures Chapter 1 Cooling. Giovanni Cortella Chapter 2 Freezing and Thawing. Viviana O. Salvadori Chapter 3 Freeze Drying: Basic Concepts and General Calculation Procedures. Davide Fissore and Salvatore Velardi Part II Operations Used in Refrigeration Technologies Chapter 4 Sizing, Peeling, Cutting, and Sorting of Fruits and Vegetables. Enrique Moltó García and José Blasco Ivars Chapter 5 Blanching of Fruits and Vegetable Products. Paloma Vírseda Chamorro and Cristina Arroqui Vidaurreta Chapter 6 Pretreatments for Meats I (Tenderization, Electrical Stimulation, and Portioning). D. L. Hopkins Chapter 7 Pretreatments for Meats II (Curing, Smoking). Natalia G. Graiver, Adriana N. Pinotti, Alicia N. Califano, and Noemí E. Zaritzky Chapter 8 Pretreatments for Fish and Seafood in General. A. Javier Borderías Chapter 9 Processing of Poultry. Casey M. Owens Chapter 10 Air and Osmotic Partial Dehydration, Infusion of Special Nutrients, and Concentration of Juices. Miriam E. Agnelli Chapter 11 Chilling and Freezing by Air (Static and Continuous Equipment). Judith Evans Chapter 12 Chilling and Freezing by Cryogenic Gases and Liquids (Static and Continuous Equipment). Silvia Estrada-Flores Chapter 13 Chilling and Freezing by Contact with Refrigerated Surfaces (Plate Freezers, Surface Hardeners, and Scraped Surface Freezers). Rodolfo H. Mascheroni Chapter 14 Chilling and Freezing by Immersion in Water and Aqueous Solutions (Hydrocooling, Brines, Ice Slurries, and Refrigerated Seawater). Brian A. Fricke Chapter 15 Special Precooling Techniques. Daniela F. Olivera and Sonia Z. Viña Chapter 16 Special (Emerging) Freezing Techniques (Dehydrofreezing, Pressure-Shift Freezing, Ultrasonic-Assisted Freezing, and Hydrofluidization Freezing). Laura A. Ramallo, Miriam N. Martino, and Rodolfo H. Mascheroni Chapter 17 Thawing. Quang Tuan Pham Chapter 18 Freeze-Drying Equipment. Antonello A. Barresi and Davide Fissore
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