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Other Applied Science Fields
Food Science and Technology
Food Processing Engineering
1. Introduction to Food Processing Engineering
2. Mathematical and Engineering Fundamentals
3. Properties of Food Materials
4. Thermodynamics in Food Processing
5. Fluid Mechanics
6. Heat Transfer
7. Mass Transfer
8. Food Processing Unit Operations
9. Thermal Processing Operations
10. Dehydration and Water Removal
11. Refrigeration and Freezing
12. Emerging Processing Technologies
13. Food Packaging Engineering
14. Process Control and Automation
15. Food Plant Design and Layout
16. Cleaning and Sanitation
17. Food Safety and Quality Systems
18. Economic Analysis and Optimization
11.
Refrigeration and Freezing
11.1.
Refrigeration Principles
11.1.1.
Thermodynamic Cycles
11.1.2.
Refrigerants
11.1.3.
Coefficient of Performance
11.1.4.
Environmental Considerations
11.2.
Refrigeration Systems
11.2.1.
Vapor Compression Systems
11.2.2.
Absorption Refrigeration
11.2.3.
Thermoelectric Cooling
11.2.4.
System Components
11.3.
Cooling Operations
11.3.1.
Air Cooling
11.3.2.
Hydrocooling
11.3.3.
Vacuum Cooling
11.3.4.
Package Icing
11.4.
Freezing Processes
11.4.1.
Freezing Theory
11.4.2.
Ice Crystal Formation
11.4.3.
Freezing Time Calculations
11.4.4.
Quality Changes During Freezing
11.5.
Freezing Methods
11.5.1.
Air Blast Freezing
11.5.2.
Plate Freezing
11.5.3.
Immersion Freezing
11.5.4.
Cryogenic Freezing
11.5.5.
Fluidized Bed Freezing
11.6.
Frozen Storage
11.6.1.
Storage Temperature Control
11.6.2.
Temperature Fluctuations
11.6.3.
Packaging Considerations
11.6.4.
Quality Maintenance
11.7.
Thawing Operations
11.7.1.
Thawing Methods
11.7.2.
Thawing Time Calculations
11.7.3.
Quality Considerations
11.7.4.
Safety Aspects
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10. Dehydration and Water Removal
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12. Emerging Processing Technologies