4. Freezing

  1. James G. Brennan MSc FIFST2 and
  2. Dr. Alistair S. Grandison3
  1. José Mauricio Pardo1 and
  2. Keshavan Niranjan3

Published Online: 12 DEC 2011

DOI: 10.1002/9783527634361.ch4

Food Processing Handbook, Second Edition

Food Processing Handbook, Second Edition

How to Cite

Mauricio Pardo, J. and Niranjan, K. (2011) Freezing, in Food Processing Handbook, Second Edition (eds J. G. Brennan and A. S. Grandison), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527634361.ch4

Editor Information

  1. 2

    16 Benning Way, Wokingham, Berks RG40 1XX, United Kingdom

  2. 3

    Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom

Author Information

  1. 1

    Universidad de la Sabana, Ingenieria de Produccion, Agroindustrial, A. A. 140013 Chia, Colombia

  2. 3

    Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom

Publication History

  1. Published Online: 12 DEC 2011
  2. Published Print: 16 NOV 2011

ISBN Information

Print ISBN: 9783527324682

Online ISBN: 9783527634361

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Keywords:

  • coefficient of performance;
  • cooling load;
  • cryogenic freezing;
  • freezing kinetics;
  • microstructure;
  • pressure and enthalpy diagram

Summary

This chapter contains sections titled:

  • Introduction

  • Refrigeration Methods and Equipment

  • Low Temperature Production

  • Freezing Kinetics

  • Effects of Refrigeration on Food Quality

  • References