Low Temperature Biology of Foodstuffs

Low Temperature Biology of Foodstuffs

Recent Advances in Food Science

1st Edition - January 1, 1968

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  • Editors: John Hawthorn, E. J. Rolfe
  • eBook ISBN: 9781483154626

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Low Temperature Biology of Foodstuffs describes the concept of low temperature biology and its application in the food industry. This book is divided into 23 chapters and begins with descriptions of several low temperature processes, such as nucleation, ice crystal growth, and freezing. The succeeding chapters deal with the protective mechanisms in frost-hardy plants, the physico-chemical changes in foods during freezing and storage, and the influence of cold storage, freezing, and thawing microbial and population of several foodstuffs. These topics are followed by discussions of the principles of freezing and low-temperature storage of fruit and vegetables. Other chapters explore the process of gelation, the freezing and frozen storage of fish muscle and meat. The final chapters look into the subjective evaluations of frozen food quality, including their physico-chemical properties. This book will prove useful to food scientists and manufacturers.

Table of Contents

  • Organizing Committee


    List of Contributors


    The Structure of Water and of Aqueous Solutions

    Nucleation and Growth of Ice Crystals in Water and Biological Systems

    The Formation of Ice and the Physical Behavior of the Ice Phase in Aqueous Solutions and in Biological Systems

    Thermodynamics of Freezing in Porous Solids

    Ice Formation in Frozen Muscle

    Ice Formation Within Plants, the Resulting Damage and Recovery

    Protective Mechanisms in Frost-Hardy Plants

    Physical Effects During Ice Formation in Plants

    Aspects of Freezing Important in the Freeze-Drying of Living Cells

    Physicochemical Changes in Foods During Freezing and Subsequent Storage

    Nature of Psychrophilic Microorganisms

    The Influence of Cold Storage of Milk on its Microflora and its Suitability for Cheesemaking

    Effect of Freezing and Thawing on the Microbial Population of Foodstuffs

    Low Temperature Injury to Fruits and Vegetables

    The Freezing of Fruits and Vegetables—Historical and General

    Principles of Freezing and Low Temperature Storage, with Particular Reference to Fruit and Vegetables

    Gelation of Egg Yolk Upon Freezing and Thawing

    The Effect of Freezing and Frozen Storage on the Proteins of Fish Muscle

    The Interaction of Freezing and Post-Mortem Changes in Muscle

    Objective Tests for Frozen Food Quality

    Cold Storage Life of Frozen Fruits and Vegetables as a Function of Time and Temperature

    Frozen Meat

    Deterioration and Storage Life of Frozen Fish

Product details

  • No. of pages: 470
  • Language: English
  • Copyright: © Pergamon 1968
  • Published: January 1, 1968
  • Imprint: Pergamon
  • eBook ISBN: 9781483154626

About the Editors

John Hawthorn

Affiliations and Expertise

University of Strathclyde, Glasgow, Scotland

E. J. Rolfe

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