Food Processing and Preservation

  1. Low-Temperature Preservation
    1. Refrigeration Technology
      1. Principles of Refrigeration
        1. Heat Removal Mechanisms
          1. Refrigeration Cycles
          2. Temperature Management
            1. Optimal Storage Temperatures
              1. Temperature Monitoring
              2. Effects on Food Quality
                1. Microbial Growth Inhibition
                  1. Enzyme Activity Reduction
                    1. Physiological Changes
                    2. Controlled Atmosphere Storage
                      1. Gas Composition Control
                        1. Equipment and Systems
                          1. Applications for Fresh Produce
                          2. Modified Atmosphere Packaging
                            1. Gas Mixtures
                              1. Packaging Materials
                                1. Quality Benefits
                              2. Freezing Technology
                                1. Freezing Principles
                                  1. Heat Transfer During Freezing
                                    1. Phase Change Phenomena
                                      1. Freezing Point Depression
                                      2. Ice Crystal Formation
                                        1. Nucleation Process
                                          1. Crystal Growth
                                            1. Impact on Food Structure
                                            2. Freezing Rate Effects
                                              1. Slow Freezing Characteristics
                                                1. Quick Freezing Benefits
                                                  1. Ultra-Rapid Freezing
                                                  2. Freezing Methods
                                                    1. Air Blast Freezing
                                                      1. Batch Systems
                                                        1. Continuous Systems
                                                        2. Contact Freezing
                                                          1. Plate Freezers
                                                            1. Belt Freezers
                                                            2. Immersion Freezing
                                                              1. Brine Systems
                                                                1. Alcohol Systems
                                                                2. Cryogenic Freezing
                                                                  1. Liquid Nitrogen Systems
                                                                    1. Carbon Dioxide Systems
                                                                  2. Frozen Storage
                                                                    1. Storage Temperature Requirements
                                                                      1. Temperature Fluctuation Effects
                                                                        1. Packaging Considerations
                                                                        2. Thawing Processes
                                                                          1. Thawing Methods
                                                                            1. Air Thawing
                                                                              1. Water Thawing
                                                                                1. Microwave Thawing
                                                                                2. Quality Changes During Thawing
                                                                                  1. Drip Loss Minimization

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                                                                              3. Thermal Processing Methods

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                                                                              5. Dehydration and Concentration