000			01284nam a2200241Ia 4500
005			20230130085928.0
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020			_a9781138198920
041			_aeng
082			_a664.028 _bM27 _222a ed.
100			_aMascheroni, Rodolfo H. _eautor
245		0	_aOperations in food refrigeration _b/ _cRodolfo H Mascheroni
260			_aBoca Raton _bCRC Press, _c2016
300			_axviii, 383 p. : _bil. ; _c25 cm.
490			_aContemporary food engineering
520			_aThe 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.
650			_aALAMACENAMIENTO EN FRIO
650			_aALIMENTOS _xCONSERVACIÓN
650			_aFRIGORIFICOS
942			_cLIBRO _2ddc _zNCL
999			_c25644 _d25644