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Processes and Technological Systems for Freezing of Foodstuff

Processes and Technological Systems for Freezing of Foodstuff

Vladimir Stefanovskiy
Copyright: © 2015 |Pages: 21
ISBN13: 9781466683983|ISBN10: 1466683988|EISBN13: 9781466683990
DOI: 10.4018/978-1-4666-8398-3.ch011
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MLA

Stefanovskiy, Vladimir. "Processes and Technological Systems for Freezing of Foodstuff." Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies, edited by Pedro Dinis Gaspar and Pedro Dinho da Silva, IGI Global, 2015, pp. 412-432. https://doi.org/10.4018/978-1-4666-8398-3.ch011

APA

Stefanovskiy, V. (2015). Processes and Technological Systems for Freezing of Foodstuff. In P. Gaspar & P. da Silva (Eds.), Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies (pp. 412-432). IGI Global. https://doi.org/10.4018/978-1-4666-8398-3.ch011

Chicago

Stefanovskiy, Vladimir. "Processes and Technological Systems for Freezing of Foodstuff." In Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies, edited by Pedro Dinis Gaspar and Pedro Dinho da Silva, 412-432. Hershey, PA: IGI Global, 2015. https://doi.org/10.4018/978-1-4666-8398-3.ch011

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Abstract

The principles and methods of holistic understanding of the foodstuff freezing process, as well as structure, functioning and development of refrigeration systems are set out in this chapter. It is meant for students, post-graduate students and experts working in the field of improvement of processes and devices of refrigerating productions. This chapter represents a great interest and for science officers as careful studying of the questions stated in it will relieve them of failures and repetition of the errors which were taking place in Russia, and will help them to choose ways for effective research work in the field of conservation of foodstuff by freezing.

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