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Food Freezing

Today and Tomorrow

  • Book
  • © 1991

Overview

Editors:
  1. W. B. Bald

    1. Wolfson Unit for Applied Cryobiology, Institute for Applied Biology, Department of Biology, University of York, UK

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Part of the book series: Springer Series in Applied Biology (SSAPPL.BIOLOGY)

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-xii
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  2. The Physical State of Water in Foods

    • P. S. Belton
    Pages 1-13

  3. Microbiological Aspects of Frozen Foods

    • M. H. Brown
    Pages 15-25

  4. Freezing in Polymer-Water Systems

    • G. Blond, B. Colas
    Pages 27-43

  5. The Thermophysical Properties of Frozen Foods

    • C. A. Miles
    Pages 45-65

  6. Ice Crystal Growth in Idealised Freezing Systems

    • W. B. Bald
    Pages 67-80

  7. The Effect of Polymers on Ice Crystal Growth

    • C. Holt
    Pages 81-86

  8. The Effect of Freezing on some Properties of Quorn Myco-Protein

    • G. W. Rodger, R. E. Angold
    Pages 87-95

  9. Microscopical Methods for Examining Frozen Foods

    • A. J. Wilson
    Pages 97-112

  10. Freezing of Fruit and Vegetables

    • B. W. W. Grout, G. J. Morris, M. R. McLellan
    Pages 113-122

  11. Physio-Chemical Problems Associated with Fish Freezing

    • J. Lavety
    Pages 123-131

  12. The Special Problems of Freezing Ice Cream

    • D. W. Everington
    Pages 133-142

  13. A Convenience Born of Necessity: The Growth of the Modern Food Freezing Industry

    • L. Eek
    Pages 143-155

  14. The Use of Liquid Nitrogen in Food Freezing

    • J. P. Miller
    Pages 157-170

  15. Light Microscopy of Foodstuffs During Freezing and Thawing

    • M. R. McLellan, G. J. Morris, B. W. W. Grout, K. Hughes
    Pages 171-185

  16. Continuous Monitoring of Cryogen Consumption During Freezing of Foodstuffs

    • E. M. A. Willhoft
    Pages 187-200

  17. Back Matter

    Pages 201-203
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Keywords

About this book

Food Freezing: Today and Tomorrow represents the contributions of the invited speakers to an advanced study seminar held by the Institute for Applied Biology of the University of York during April 1990. The main objective of the seminar was to bring together food scientists and engineers to discuss their mutual problems and to seek new directions for possible solutions.

Editors and Affiliations

  • Wolfson Unit for Applied Cryobiology, Institute for Applied Biology, Department of Biology, University of York, UK

    W. B. Bald

Bibliographic Information

  • Book Title: Food Freezing

  • Book Subtitle: Today and Tomorrow

  • Editors: W. B. Bald

  • Series Title: Springer Series in Applied Biology

  • DOI: https://doi.org/10.1007/978-1-4471-3446-6

  • Publisher: Springer London

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag London 1991

  • Softcover ISBN: 978-1-4471-3448-0Published: 07 December 2012

  • eBook ISBN: 978-1-4471-3446-6Published: 06 December 2012

  • Series ISSN: 1431-8539

  • Edition Number: 1

  • Number of Pages: XII, 203

  • Topics: Biochemistry, general

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