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Gustavo V. Barbosa-Canovas; Alan Mortimer; David Lineback; Walter Spiess; Ken Buckle; Paul Colonna Elsevier Science Publishing Co Inc (2009) Kovakantinen kirja
Gustavo V. Barbosa-Cánovas; Gláucia María Pastore; Kezban Candoğan; Ilce G. Medina Meza; Suzana Caetano da Silva Lannes; Bu Springer-Verlag New York Inc. (2018) Pehmeäkantinen kirja
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Viktor Nedović; Peter Raspor; Jovanka Lević; Vesna Tumbas Šaponjac; Gustavo V. Barbosa-Cánovas Springer International Publishing AG (2015) Kovakantinen kirja
This manual provides basic and essential information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Freezing is the most widely used method of food preservation permitting retention of quality of the products during long periods of storage. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialised countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology, based on a better understanding of the technical and practical processes, is essential to meet the growing consumer demand for frozen foods in developing countries.
