Food Freezing: Today and Tomorrow represents the contributions of the invited speakers to an advanced study seminar held by the Institute for Applied Biology of the University of York during April 1990. The main objective of the seminar was to bring together food scientists and engineers to discuss their mutual problems and to seek new directions for possible solutions.

1 The Physical State of Water in Foods.- 2 Microbiological Aspects of Frozen Foods.- 3 Freezing in Polymer-Water Systems.- 4 Thermophysical Properties of Food.- 5 Ice Crystal Growth in Idealised Freezing Systems.- 6 The Effect of Polymers on Ice Crystal Growth.- 7 The Effect of Freezing on some Properties of Quorn Myco-Protein.- 8 Microscopical Methods for Examining Frozen Foods.- 9 The Freezing of Fruit and Vegetables.- 10 Physio-chemical Problems Associated with Fish Freezing.- 11 The Special Problems of Freezing Ice Cream.- 12 A Convenience Born of Necessity: The Growth of the Modern Freezing Industry.- 13 The Use of Liquid Nitrogen in Food Freezing.- 14 Light Microscopy of Foodstuffs during Freezing and Thawing.- 15 Continuous Monitoring of Cryogen Consumption during Freezing of Foodstuffs.

Additional information

Sku

NLS9781447134480

ISBN 13

9781447134480

ISBN 10

1447134486

Title

Food Freezing: Today and Tomorrow by William B. Bald

Author

William B. Bald

Series

Springer Series in Applied Biology

Condition

New

Binding type

Paperback

Publisher

Springer London Ltd

Year published

2012-12-07

Number of pages

203

Prizes

N/A

Cover note

Book picture is for illustrative purposes only, actual binding, cover or edition may vary.

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Food Freezing William B. Bald

Food Freezing by William B. Bald

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Food Freezing Summary

Food Freezing: Today and Tomorrow by William B. Bald

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