Titlebook: Quality in Frozen Food; Marilyn C. Erickson,Yen-Con Hung Book 1997 Springer Science+Business Media Dordrecht 1997 enzymes.food.food indust

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SHRIK

cal (mechanical and cryogenic methods of freezing);categorical (classification of quality loss); analytical (measurementof quality); theoretical (model building); applied (preventativetreatments), and administrative (policy). The book focuses on theprinciples of freezing and the concepts of quality,

让空气进入

Freezing Systemsvalue of foods better than any other method, and as a result extensive quantities of food are now frozen worldwide. However, frozen foods are experiencing considerable competition from other sectors, including chilled, ambient-stable, and minimally processed foods. The quality and nutritional aspect

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Lethargic

Measurement and Interpretation of the Glass Transition in Frozen Foodslast several years, primarily as a result of the efforts of (.), .; .) to relate polymer kinetics to food physicochemical processes. The glass transition is of interest for at least three reasons. First, quality losses (e.g., enzymatic reactions and recrystallization) in frozen foods may be greatly

Cursory

Modeling of Food Freezing and requirements involved in removal of both sensible and latent heats from the product are one component of modeling. In addition, the design of processes for food freezing requires knowledge of time needed to reduce product temperature to desired levels. Ultimately, design of frozen-food storage

沙草纸

Moisture Migration and Ice Recrystallization in Frozen Foodsen foods. It manifests itself in several forms: moisture loss by sublimation, moisture absorption and redistribution in foods or food components, recrystallization of ice, and drip loss during thawing.

Kaleidoscope

Freeze-Crackingduct quality. The definition of freezing rates has been addressed in chapter 2, and one good working definition is to define the freezing rate as the rate of advance of the freezing interface. In general, the more rapidly the freezing interface advances, the smaller and more numerous the ice crystal

Instantaneous

Quality Deterioration in Frozen Foods Associated with Hydrolytic Enzyme Activities which is an integral part of the freezing process, can penetrate fragile membranes causing release of enclosed contents and changes in the microenvironment of food tissues. Other unit operations during processing, in addition, can involve comminution of intact tissue that disrupts and releases chem

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