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Low Temperature Biology of Foodstuffs describes the concept of low temperature biology and its application in the food industry. This book is divided into 23 chapters and begins with descriptions of several low temperature processes, such as nucleation, ice crystal growth, and freezing. The succeeding chapters deal with the protective mechanisms in frost-hardy plants, the physico-chemical changes in foods during freezing and storage, and the influence of cold storage, freezing, and thawing microbial and population of several foodstuffs. These topics are followed by discussions of the principles of freezing and low-temperature storage of fruit and vegetables. Other chapters explore the process of gelation, the freezing and frozen storage of fish muscle and meat. The final chapters look into the subjective evaluations of frozen food quality, including their physico-chemical properties. This book will prove useful to food scientists and manufacturers.
Includes subject section, name section, and 1968-1970, technical reports.
First multi-year cumulation covers six years: 1965-70.
Refrigeration plays a prominent role in our everyday lives, and cryogenics plays a major role in medical science, space technology and the cooling of low-temperature electronics. This volume contains chapters on basic refrigeration systems, non-compression refrigeration and cooling, and topics related to global environmental issues, alternative refrigerants, optimum refrigerant selection, cost-quality optimization of refrigerants, advanced thermodynamics of reverse-cycle machines, applications in medicine, cryogenics, heat pipes, gas-solid absorption refrigeration, multisalt resorption heat pumps, cryocoolers, thermoacoustic refrigeration, cryogenic heat transfer and enhancement and other topics covering theory, design, and applications, such as pulse tube refrigeration, which is the most efficient of all cryocoolers and can be used in space missions.