Low-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products including cooling/chilling and freezing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided in four sections, Basics of low-temperature processing , Different types of cooling and freezing systems, Application of freezing in the food industry, and Design, control and efficiency of freezers, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to low-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. Thoroughly explores novel applications of low-temperature unit operations in food industriesBrings innovative freezing technologiesClarifies phase change of water, freezing processes, mass and heat transfer phenomena | Low-Temperature Processing of Food Products by Seid Mahdi Jafari, Paperback | Indigo Chapters