complete hand book on frozen food processing and freeze drying technology

complete hand book on frozen food processing and freeze drying technology
Author: Dr. Himadri Panda
ISBN: 9789380772158
Availability: In Stock
Price: Rs.1,000.00

Buy Today and get 10% OFF above order Rs.1999
Use code: during checkout.
FREE SHIPPING above Rs.3999
Use code: during checkout.
(Applicable on Books, Online Payment and INDIA only)
Coupons can not be used in combination


Qty:  
      

Contents-cum-Index

Chapter 1
FREEZING OF FRUITS & VEGETABLES

  • Quality And Safety of Frozen Fruits And Vegetables
  • Product influence
  • Process influence
  • Pre-freezing treatments
  • Safety
  • Traditional Freezing Technologies
  • Traditional preparatory treatments
  • Traditional freezing methods
  • Innovative Technologies
  • Innovative preparatory treatments
  • Innovative freezing methods


Chapter 2
PRESERVATION OF FRUITS AND VEGETABLES

  • Method 1
  • Method 2
  • Method 3
  • Method 4
  • Method 5
  • Method 6
  • Method 7
  • Method 8
  • Method 9
  • Method 10
  • Method 11
  • Method 12
  • Method 13


Chapter 3
FREEZING OF VEGETABLES

  • Method 1
  • Method 2
  • Method 3
  • Method 4
  • Comparative Method A
  • Comparative Method B


Chapter 4
FROZEN BLOCK PROCESS FOR VEGETABLE OR FRUIT CONVENIENCE FOODS

Chapter 5
METHOD FOR PRODUCING FROZEN VEGETABLE FOOD MATERIAL HAVING SOFT TEXTURE

Chapter 6
PREPARATION OF FROZEN FOOD (COOKED BURDOCKS)

  • Pretreatment of Burdocks
  • Heat-Treatment
  • Freezing Treatment
  • Preparation of Enzyme- Containing Dispersion
  • Enzyme-Impregnation Treatment
  • Treatment with Enzyme to Cause Enzyme Reaction
  • Enzyme-Deactivation Treatment
  • Freezing Treatment


Chapter 7
SEASONING INDIVIDUALLY QUICK FROZEN VEGETABLES

Chapter 8
FREEZING OF BAKERY AND DESSERT PRODUCTS

  • Bakery Products
  • Bake off technology and bakery products
  • Frozen dough
  • Process conditions
  • Formulation
  • Frozen part-baked bread
  • Introduction
  • Freezing of partially fermented dough
  • Conclusion
  • Frozen Desserts
  • Ingredients
  • Processes
  • Dynamic freezing
  • Structure and stability


Chapter 9
BANANA BASED FROZEN-NONDAIRY DESSERT

  • All banana
  • Strawberry-banana
  • Banana and pineapple
  • Banana and pecans
  • Banana and chocolate
  • Banana and peppermint
  • Strawberry-banana Banana
  • Banana
  • Banana and cocoa powder
  • Banana and walnuts
  • Banana and pecan and chocolate liquor
  • Banana and aniseed (Licorice)


Chapter 10
COATED FROZEN CHEESE GRANULES

  • Process
  • Emulsifier coating solution
  • Smoke flavor coating solution
  • Swiss flavor solution
  • Provolone flavoring of mossarella
  • Cheddar flavoring of mozzarella


Chapter 11
AERATED FROZEN DESSERT COMPOSITIONS

  • Protocol For Preparing Frozen Dessert Products
  • Preparation Of Yogurt Premix
  • Aerated Frozen Desserts
  • Composition of ingredients


Chapter 12
NON-FAT FROZEN DAIRY PRODUCT

Chapter 13
METHOD OF PREPARING A FROZEN DAIRY DESSERTS

Chapter 14
ICE CREAM MAKER

Chapter 15
METHOD OF MAKING FROZEN PATTIES

Chapter 16
METHOD FOR MAKING FROZEN DRINKS

  • Cup and Ingredients
  • Milkshake and Frozen Drink Machine
  • Blade
  • Operation
  • Microprocessor Control
  • Alternative Embodiment


Chapter 17
FROZEN DESSERT DISPENSING APPARATUS

Chapter 18
MISCELLANEOUS LAMINATED FROZEN FOOD PRODUCT

  • Refrigeration of evaporator
  • Lubricant System
  • Hydraulic Tracking System
  • Feeding The Liquid To Be Frozen


Chapter 19
FROZEN COMESTIBLES

Chapter 20
APPARATUS AND METHOD FOR DISPENSING FROZEN AQUARIUM FOOD

Chapter 21
FROZEN CAT FOOD

Chapter 22
HARD FROZEN FOOD CONTAINING ALCOHOL

Chapter 23
HIGH PROTEIN FROZEN FOOD PRODUCT

 

  • Method 1: Peach Flavor Frozen Product
  • Method 2: Strawberry Flavor Frozen Product
  • Method 3: Pina Colada Flavor Frozen Product Nutritional Values
  • Method 4: Banana Flavor Frozen Product


Chapter 24
MICROWAVE HEATING OF CERTAIN FROZEN FOODS

Chapter 25
FREEZE DRYING

  • The Food Material Science Of Freeze Drying
  • The glass transition
  • The use of state diagrams
  • Freezing
  • Freeze drying
  • Importance of the freezing step
  • Equipment and Operation
  • Introduction
  • Freeze drying
  • Laboratory-scale equipment
  • Industrial-scale equipment


Chapter 26
PROCESS AND APPARATUS FOR THAWING FROZEN FOOD

Chapter 27
FROZEN FOOD MASTICATING MACHINE

Chapter 28
APPARATUS FOR DEFREEZING FROZEN FOODS

Chapter 29
MACHINE FOR CUTTING FROZEN FOODS

Chapter 30
ELECTRICALLY HEATED FROZEN FOOD SERVER

Chapter 31
HOUSEHOLD APPLIANCE FOR MAKING FROZEN FOOD PRODUCTS

 

  • Structure of Appliance
  • Operation of Appliance


Chapter 32
FROZEN FOOD TRANSPORT

  • Transport and Storage
  • Modes of transport
  • The insulation
  • Air circulation
  • Refrigerating power
  • Energy storage
  • Multi-compartment vehicles
  • Thermal Loads
  • Ageing
  • Insulated containers
  • Refrigerating units
  • Comparison Between Fresh And Frozen Product Transport
  • Standards and Classification
  • systems of transport
  • Rail transport
  • Water transport
  • Intermodal transport
  • Energy Labelling
  • Limit Values
  • Global heat transfer coefficients
  • Safety coefficient
  • The Future Of Materials Used In Refrigerated Transport
  • Refrigeration system refrigerants
eCommerce Services India