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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.
List of contents
From the Contents: The Physical State of Water in Foods.- Microbiological Aspects of Frozen Foods.- Freezing in Polymer-Water-Systems.- Thermophysical Properties of Food.- The Effect of Polymers on Ice Crystal for Examining Frozen Foods.- Microscopical Methods in Food Freezing.- The Freezing of Fruit and Vegetables.- Physio-chemical Problems Associated with Fish Freezing.- The Special Problems of Freezing Ice Cream.- A convenience Born of Necessity: The Growth of the Modern Freezing Industry.- Continuous Monitoring of Cryogen Consumption during Freezing of Foodstuffs.
