Editors:

W. B. Bald⁰

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)

Front Matter

Pages i-xii

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The Physical State of Water in Foods
- P. S. Belton
Pages 1-13
Microbiological Aspects of Frozen Foods
- M. H. Brown
Pages 15-25
Freezing in Polymer-Water Systems
- G. Blond, B. Colas
Pages 27-43
The Thermophysical Properties of Frozen Foods
- C. A. Miles
Pages 45-65
Ice Crystal Growth in Idealised Freezing Systems
- W. B. Bald
Pages 67-80
The Effect of Polymers on Ice Crystal Growth
- C. Holt
Pages 81-86
The Effect of Freezing on some Properties of Quorn Myco-Protein
- G. W. Rodger, R. E. Angold
Pages 87-95
Microscopical Methods for Examining Frozen Foods
- A. J. Wilson
Pages 97-112
Freezing of Fruit and Vegetables
- B. W. W. Grout, G. J. Morris, M. R. McLellan
Pages 113-122
Physio-Chemical Problems Associated with Fish Freezing
- J. Lavety
Pages 123-131
The Special Problems of Freezing Ice Cream
- D. W. Everington
Pages 133-142
A Convenience Born of Necessity: The Growth of the Modern Food Freezing Industry
- L. Eek
Pages 143-155
The Use of Liquid Nitrogen in Food Freezing
- J. P. Miller
Pages 157-170
Light Microscopy of Foodstuffs During Freezing and Thawing
- M. R. McLellan, G. J. Morris, B. W. W. Grout, K. Hughes
Pages 171-185
Continuous Monitoring of Cryogen Consumption During Freezing of Foodstuffs
- E. M. A. Willhoft
Pages 187-200
Back Matter

Pages 201-203

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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.

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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
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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Table of contents (15 chapters)

Front Matter

Back Matter

About this book

Keywords

Editors and Affiliations

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

Bibliographic Information

Publish with us

Buy it now

Buying options

Other ways to access

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