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 productiv

chapter 1|22 pages

- Cooling

chapter 2|22 pages

- Freezing and Thawing

chapter 9|10 pages

- Processing of Poultry

chapter 15|26 pages

- Special Precooling Techniques

chapter 17|22 pages

- Thawing

chapter 18|18 pages

- Freeze-Drying Equipment