Progress in the Design and Operation of Refrigerating Equipment and in the Processing of Fruit and Vegetables by Refrigeration PDF Download
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Author: Publisher: ISBN: Category : Cold storage Languages : en Pages : 446
Book Description
Bundeling van 67 internationale symposiumverslagen betreffende de vooruitgang in de koelapparatuur en het besturen hiervan, die gebruikt wordt voor de opslag van fruit en groenten
Author: Publisher: ISBN: Category : Cold storage Languages : en Pages : 446
Book Description
Bundeling van 67 internationale symposiumverslagen betreffende de vooruitgang in de koelapparatuur en het besturen hiervan, die gebruikt wordt voor de opslag van fruit en groenten
Author: Fatih Yildiz Publisher: Springer ISBN: 1493970186 Category : Science Languages : en Pages : 778
Book Description
The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minimally processed foods are whole plant tissues (the identity of the plant tissue is recognized by consumers), which may contain active enzymes, live tissues, and plant cells. These are some of the basics for the healthy food design. The overall function of these foods is to provide convenient (ready-to-serve, ready-to cook, free of any pesticides and contaminants),like-fresh products for food service and retail consumers. Minimally Processed and Refrigerated Foods (MPR) have been popular in many countries. The following are some of the advantages offered by MPR produce foods: 1. Ease of portion control in the food service industry 2. Lower transportation cost (all inedible portions of the produce are removed prior to transportation) 3. No waste is generated at the point of consumption 4. Utilization and recycling of the waste is much easier 5. Value-added new fruit and vegetable products and meal development is possible and easy 6. No requirement is needed for phytosanitary control during trade 7-No glycation end products formation during processing, 8.Degree of food processing is minimized for optimal health of human, the processing plant for MPR produce, which is not addressed in any other books on this topic, will be described in this second edition. Also, comparison of minimal processing technologies with other technologies was explained in the first publication and will be updated in this second edition. During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ; a-Prevention of chronic diseases(bioactive compounds) and b-Optimum health (functional foods,Superfoods,Neutraceuticals, and Medical foods) for human.
Author: Milton W. Arrowood Publisher: ISBN: 9781332185948 Category : Technology & Engineering Languages : en Pages : 232
Book Description
Excerpt from Refrigeration: A Practical Treatise on the Production of Low Temperatures as Applied to the Manufacture of Ice and to the Design and Operation of Cold Storage Plants The production of low temperatures by artificial means is centuries old and even the methods involving the use of liquefied gases have been known since 1850. It is only in the last few years, however, that cold storage methods have been extensively applied, and very few of us stop to realize the influence which this means of preserving our meats, fish, poultry, vegetables, etc., has had upon the marketing of our perishable produce. Perhaps we sometimes feel that the cold storage companies often make an unfair use of their powers of control in order to manipulate prices but certainly in the end the results make for the general welfare of the public. The most efficient and probably the most widely used method of producing low temperatures - the ammonia process - is extensively used in the manufacture of artificial ice. This has become an exceedingly important industry, particularly in climates where no natural ice is possible except by a long freight haul. Both the can and the plate systems are carefully treated and minute details in regard to design and operation of a plant are given. The author has treated the subject from a practical rather than a theoretical standpoint, giving only enough physical theory on the problems of heat measurement, pressure, and temperature to make the text understandable. The fact that the material was written for the correspondence courses of the American School is sufficient proof of its clearness and practical character, and it is the hope of the publishers that the book will be of interest to a wide circle of readers. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Publisher: ISBN: Category : Food Languages : en Pages : 784
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
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Author: International Institute of Refrigeration
Author: J. S. Pruthi
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Author: Milton W. Arrowood
Author: International Institute of Refrigeration
Author: Fatih Yildiz
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Author: Milton W. Arrowood
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