Download Handbook of Frozen Food Processing and Packaging by Da-Wen Sun PDF
By Da-Wen Sun
Consumer call for for a year-round offer of seasonal produce and ready-made nutrition continues to be the driver at the back of innovation in frozen nutrition know-how. Now in its moment variation, Handbook of Frozen nutrition Processing and Packaging explores the paintings and technological know-how of frozen meals and assembles crucial information and references relied upon via scientists in universities and learn institutions.
Highlights within the Second Edition include:
- Original chapters revised and up-to-date with the most recent developments
- New part on rising applied sciences in meals Freezing, with chapters on ultrasound speeded up freezing, high-pressure shift freezing, electrostatic field-assisted nutrition freezing, and antifreeze proteins
- New part on developments in Frozen meals Packaging, with chapters on energetic packaging, clever packaging, vacuum packaging, and fit for human consumption coatings and movies and their purposes on frozen foods
This quantity maintains the culture of the benchmark first version, taking pictures the most recent advancements at the innovative of frozen meals technological know-how. as well as up-to-date assurance of caliber and questions of safety and tracking and measuring strategies, it highlights rising applied sciences and tendencies, all within the structure that made the former version so well known. It bargains the instruments had to improve new and higher items, maintaining with client call for for secure and handy frozen foods.
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Additional resources for Handbook of Frozen Food Processing and Packaging
Example text
12) where D is the mean crystalline diameter, D 0 the initial diameter, k the recrystallization rate, and n the power law exponent. 5 [79]. Recrystallization of ice crystals in sucrose solution was investigated by cryo-scanning electron microscope in a temperature range of −21°C to −50°C, including temperatures around Tg′. Using image analysis, the mean radius of the ice crystals was evaluated and recrystallization rates were calculated by a kinetic equation based on the Ostwald ripening principle.
One of the theories of intracellular freezing holds that critical supercooling of the protoplasm leads to spontaneous nucleation [62]. A second theory asserts that, when the minimum radius of ice crystals growing in the extracellular space match the radius of aqueous pores in the cell membrane, these growing crystals move through the pores and nucleate the protoplasm. A third hypothesis postulates that electrical transients at the ice interface can cause the plasma membrane to rupture thereby allowing ice from the extracellular compartment to nucleate the intracellular compartment.
Although the muscle sarcolemma tends to have a greater hydraulic permeability than the plant cell wall and membrane, internal cell freezing is more common in animal cells than in plant cells. 24 Handbook of Frozen Food Processing and Packaging Modifications Produced by Freezing and Frozen Storage In cellular foods, the growth of ice crystals disrupts structure both by physical fracture and by the osmotic pressures exerted by the extracellular concentration of solutes as ice is formed. During freezing of cell systems, the most important physical changes are modifications in cell volume, dislocation of water, mechanical damage, and freeze cracking.