This manual provides 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. 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. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.

Displacement is a fundamental property of human language, and the restrictions on displacement have been a central concern in generative grammar ever since Ross' (1967) ground-breaking observations of island constraints. While island phenomena have been investigated in detail from various perspectives, a different domain, the domain of Freezing, originally defined in terms of non-base structures, has received far less attention. This volume brings together papers that address the questions of: What are the different concepts of Freezing? Which empirical domains can they explain? Is Freezing a core-syntactic restriction or does information structure, or processing play a role? The collection of papers provides insights into the empirical basis of the Freezing Principle in relation to other restrictions on extraction in order to contribute to a broader understanding of the nature of restrictions on displacement in language. The overall goal of the volume is a reconsideration of Freezing and other (sub-)extraction phenomena, both from a theoretical and empirical perspective, by bringing together contributions from experts in the field to discuss and broaden our knowledge of the empirical range of Freezing phenomena as well as their explanation.

This book provides a comprehensive summary of the published research related to freezing of meat and poultry products. Among the aspects dealt with are: freezing rate, frozen storage temperature, frozen storage time, temperature fluctuations, thawing and packaging, and their influence on microbiology, storage life indicators, palatability, texture, histology, cooking properties, weight losses and chemical constitutents of red meat and poultry products.The information is presented in an easy-to-use tabular form. Summaries of individual research reports and papers are divided into fourteen main sections. For each summary, the Factors Studied and Characteristics Evaluated are first identified. A concise, yet sufficiently detailed, description of the Purpose and Methodology is given, followed by Results and Comments. A general conclusion, interpretation or comment determined by the original authors, the authors of this book, or both is presented under the heading of General Comments, and each summary concludes with the complete reference citation.Meat Freezing will serve as a useful source of information for those involved in research or conducting literature reviews in this area.

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.

Developments in Geotechnical Engineering Volume 26: Ground Freezing presents the proceedings of the First International Symposium on Ground Freezing, held in Bochum, Germany on March 8-10, 1978. It summarizes progress in the application of the ground freezing technique in geotechnical engineering, with a focus on engineering with frozen soils and related frost research problems. It includes papers that discuss phase transformation of water, thermodynamics, heat and mass transfer, and mathematical models. The laboratory and theoretical studies of thermophysical and mechanical properties are discussed as well. Organized into 43 chapters, this volume begins with an overview of the freezing and thawing of soils, earth, and rock, and the engineering applications of the favorable properties of frozen ground. It then discusses the mechanical properties of artificially frozen soil for construction purposes, the principles of mechanical and thermal behavior of frozen soil, and the design and calculation of frozen soil-structures. Furthermore, it explains the calculation and dimensioning of refrigeration plants and monitoring of frost penetration. The methods and instrumentation for determining the locations of boundaries of frozen soils and the factors affecting the formation of soil cryogenic textures upon artificial active and passive soil freezing are described. The book also details the influence of salts in the pore water in freezing soils and explains how clay microstructure affects the amount of unfrozen water. In addition, it presents the physicomechanical and thermomechanical properties of frozen coarse-grained soil with sandy clay aggregate. This book will be a valuable source of information for scientists and engineers.

These papers cover mechanical properties and processes; thermal properties, processes and design; frost action in soils; and design and case histories.

The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.

Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers’ minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.