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This book is intended to provide the researchers as well as scientist with essential imformation about the new method of determining the rate of freezing water inside freezing product. This is extremely important technological parameter for determining the optimal freezing temperature of product. Results obtained are used to build and solve the multi-objective optimization problem of the freezing process in order to set up technological mode of product freezing process for using in preservation or for using in the freeze drying. In addition to rely on this method, we can make, commercialize the equipment of determining the rate of freezing water inside freezing product and transfer this technology in near future. I wish that these research works are shared with all who are researching or caring about the product freezing field in the whole world.
About the author
Nguyen Tan Dzung, Ph.D has been a lecturer at Department of Food Technology, Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Viet Nam. Currently, he research on many different fields in food science, engineering and technology process.
