Refrigeration Science And Technology

Progress in Refrigeration Science and Technology, Volume III is a compilation of papers presented during the 11th International Congress of Refrigeration, held at Munich, Germany in 1963. This volume is divided into three parts discussing various aspects of refrigeration science and technology. Part I deals with refrigerated transport by land and by air. This part is further divided into sections that cover refrigerated vehicles, testing of equipment for refrigerated vehicles, and the transport of foods. The second part is about refrigerated transport by water, with sections covering subjects on marine air-conditioning and fishing boats. Part III tackles education in the area of refrigeration. Research and education in refrigeration locker plants and education in refrigeration are elucidated under this section. Mechanical engineers and those concerned in the production, transport, and manufacturing of perishable goods will find great use of this book.

Progress in Refrigeration Science and Technology, Volume II is a collection of papers from the Eleventh International Congress of Refrigeration held in Munich in August-September 1963. These papers deal with the various scientific and technical aspects, designs, and technology of refrigeration used in food, as well as advances in air-conditioning, and heat pumps. One paper discusses the refrigeration of meat, fruit, or vegetables, and the reaction rate of proteolysis in low temperatures. The paper points out that meat preservation by freezing is not economical below 60 degrees centigrade citing the reason that cathepsines are still catalytically active in lower temperatures. Other papers discuss the effects of freezing of beef, pork, turkey, chicken, sweet corn, spinach puree. As regards fruit and vegetable storage, the air needs to be purified to inhibit infections, retard fungal or bacterial growth, and dissipate ripening gases or foul odors. Another paper examines the reasons for doing away with floor insulation in refrigeration plants used in storing fresh meat during the summer and winter months. This collection is suitable for engineers in the area of refrigeration, and also for food technologists involved in food research and preservation.