Neil Mermelstein

Neil H. Mermelstein

Food freezing has been a subject of research since Clarence Birdseye’s time (and undoubtedly much earlier but not as scientifically). Here’s a brief description of some current areas of research and development:
• Air-Impingement Freezing. In the past few years, companies have been paying more attention to increasing the effectiveness of the heat-transfer medium, said David S. Reid (phone 530-752-8448), Professor of Food Chemistry at the University of California–Davis. One approach has been to de…

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About the Author

IFT Fellow
Editor Emeritus of Food Technology
[email protected]
Neil Mermelstein