TY  - BOOK
AU  - Mascheroni, Rodolfo H.
TI  - Operations in food refrigeration
T2  - Contemporary food engineering
SN  - 9781138198920
U1  - 664.028 22a ed.
PY  - 2016///
CY  - Boca Raton
PB  - CRC Press
KW  - ALAMACENAMIENTO EN FRIO
KW  - ALIMENTOS
KW  - CONSERVACIÓN
KW  - FRIGORIFICOS
N2  - The 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. F
ER  -