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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Modeling of Food Freezingapter will review the following components of modeling as applied to food freezing: (1) the thermodynamics of food freezing and illustration of changes occurring within the product during freezing and the influence of changes to frozen food properties; (2) the impact of temperature-dependent propert

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Product Composition and the Quality of Frozen Foodsth judicious use of additives or other prefreezing treatments. Freezing damage may be such that the effective frozen storage life of the product is limited, as with the rapid onset of oxidative rancidity in salmonid fishes or the loss of succulent texture during frozen storage of gadoid fishes. In s

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978-1-4613-7738-2Springer Science+Business Media Dordrecht 1997

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