Books about Chilled from Amazon.com

This digital document is a journal article from Energy & Buildings, published by Elsevier in 2007. The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.

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There has been a rising concern in controlling the high indoor humidity of hot and humid countries. When an air-conditioned space experiences only part of its design heat load, its humidity tends to rise as a result of the air-conditioning system trying to control the indoor temperature by reducing its cooling capacity. In this study, the part-load dehumidification performances of three temperature control strategies are compared, namely, chilled water flow control, bypass air control and the variable air volume control. Coil simulations are employed to study the part-load performance of these control strategies. The coil model has been validated with experimental data to within +/-6.5%. The relative humidity of a space depends of factors such as design sensible heat factor of the space, temperature control strategy employed and load condition experienced by the space. Simulation results have indicated that chilled water control strategy results in the highest indoor humidity throughout the range of conditions studied while variable air volume system provides highly effective dehumidification performance of the cooling coil. Bypass air control appears to be a good option for adoption as it is able to provide an acceptable humidity over a wide range of load conditions without having to affect the air movement within the space. .
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This is the essential, easy-reference guide for soup lovers everywhere - a stunning collection of 500 recipe ideas based on one of the world's best loved dishes. The opening of the book provides full advice on key techniques such as whisking adn sieving..
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The key requirements for chilled food products are good quality and microbiological safety at the point of consumption The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication’s relevance to practitioners.

The Introduction discusses key trends and influences in the chilled foods market. Part one explores the critical importance of raw material selection and packaging materials in final product quality, with expanded coverage of particular ingredients such as fish, cheese and poultry and a new contribution on chilled food packaging materials and technologies. Part two focuses on technologies and processes in the supply chain, with entirely new chapters on refrigeration, storage and transport and non-microbial hazards such as allergens, among others. Alongside are updated chapters on the important topics of hygienic design, cleaning and disinfection and temperature monitoring and measurement. Part three covers microbiological hazards, with new chapters on predictive microbiology and conventional and rapid analytical microbiology. The final part contains three new chapters devoted to essential issues in safety and quality management, such as shelf-life, quality and consumer acceptability. A wholly updated chapter on legislation and criteria completes the volume.

Extensively revised and expanded, the third edition of Chilled Foods will be an essential reference for professionals involved in the manufacture of chilled food products..
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The first edition of this book firmly established itself as one of the bibles for the industry and this thoroughly revised new edition continues to provide a comprehensive survey of the design, construction and operation of cold stores and their relevance to the distribution chain. Revisions include coverage of CFC issues, the wider use of ammonia, low charge systems, compact heat exchanges and secondary refrigerants, and more detail on the technologies and practicalities of specific aspects of cold storage depots -- from the handling of road vehicles to the design of facilities. This book is for food technologists and plant engineers/designers involved in the technology of cold storage..
Price: $184.25 [Notify me when price goes down.]

You know how it is when youve got a craving for a sweet, cool, and refreshing dessert? Well, Mr. Food. has just what youre looking for with more than 150 easy recipes for refrigerated and frozen goodies With recipes for irresistible treats like Candy Apple Parfaits, Chocolate Napoleons, and Tropical Fruit Salad, theres something for everyone! There are chapters packed with cakes, pies, and puddings, along with trifles, sorbets, and even ice cream cakes and novelties. From Chocolate Cups brimming with Mint Chocolate Mousse to Berry Bavarian Pie, Rainbow Sorbet, and Chocolate Eclairs, Mr. Foods simple, cool creations are easy enough to have on hand in the fridge or freezer to help you look like a dessert whiz anytime!.
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This digital document is an article from Cheers, published by Thomson Gale on June 1, 2007. The length of the article is 1681 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Raw appeal: ceviche, tartare, carpaccio, sashimi--chilled seafood excites the palate and opens a world of beverage pairing adventures.
Author: Michele Grayson
Publication:Cheers (Magazine/Journal)
Date: June 1, 2007
Publisher: Thomson Gale
Volume: 18 Issue: 5 Page: 70(3)

Distributed by Thomson Gale.
Price: $9.95 [Notify me when price goes down.]