A detailed explanation of freezing and thawing techniques to preserve the freshness and deliciousness of food!
Explaining containers related to frozen foods, sensory evaluation, standard criteria, quality control, and distribution! Also introducing examples of frozen food development!
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basic information
"Freezing and Thawing Technology for Food and Product Development" ■Format: B5 size, 380 pages ■Price: 44,000 yen + tax ■Supervisors: Tomo Horikoshi, Manabu Watanabe ■Published by: NTS Part 1: Fundamental Technologies of Freezing and Thawing Chapter 1: Basics of Food Freezing Chapter 2: Basics of Food Thawing Chapter 3: Freezing Technology for Ingredients Chapter 4: Thawing Technology for Ingredients Chapter 5: Development of Freezing Machines Chapter 6: Development of Thawing Machines Part 2: Development of Frozen Foods Chapter 1: Standards and Specifications for Frozen Foods Chapter 2: Manufacturing and Distribution Technologies for Frozen Foods Chapter 3: Deliciousness of Frozen Foods Chapter 4: Development of Frozen Foods Chapter 5: Development of Containers for Frozen Foods
Price information
List price: 44,000 yen + tax
Price range
P2
Delivery Time
P2
Applications/Examples of results
Refrigerator CO2 Refrigerator Liquid Nitrogen Food Freezing Device Liquid Rapid Freezer Defroster Batch Microwave Defroster High-Frequency Dielectric Heating Defrosting Device Vacuum Steam Defroster HACCP Codex FSSC22000 Frozen Noodles Frozen Filling Frozen Fruits Plate-Free Frozen Food Frozen Udon Frozen Gratin Frozen Dessert Frozen Care Food Containers for Frozen Food Microwave-Compatible Food Packaging
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NTS selects reliable information from the overwhelming amount of information through seminars, publications, and literature information activities, and passes it on to the next generation. From abundance to certainty—that is the philosophy of NTS's activities.