Handbook of Frozen Food Processing and Packaging

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Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of correctly handling and containing frozen foods.

The book is divided into five parts for ease of accessibility and comprehension. Fundamentals of Freezing explains the basics of freezing. Facilities for the Cold Chain focuses on freezing-related equipment and facilities. Quality and Safety of Frozen Foods stresses the importance of quality, safety, and the nutritional values of frozen foods. Monitoring and Measuring Techniques for Quality and Safety describes the methods and techniques used to measure and maintain the quality and safety of frozen foods. The final part, Packaging of Frozen Foods discusses topics such as the various packaging materials used, a description of packaging machinery, and the future developments foreseen in frozen food packaging.

Providing chapters written by authors with esteemed academic and professional credentials, the Handbook of Frozen Food Processing and Packaging is an essential resource for scientists in the frozen food industry.

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Product Details

  • ISBN-13: 9781574446074
  • Publisher: CRC Press
  • Publication date: 11/28/2005
  • Series: Contemporary Food Engineering Series, #18
  • Pages: 760
  • Product dimensions: 7.20 (w) x 10.10 (h) x 1.70 (d)

Table of Contents

Part I: Fundamentals of Freezing
Physical—Chemical Principles in Freezing, Noemi Zaritzky
Glass Transitions in Frozen Foods and Biomaterials, Stefan Kasapis
An Overview of Refrigeration Cycles, Da-Wen Sun
Microbiology of Frozen Foods, C.O. Gill
Thermophysical Properties of Frozen Foods, Lijun Wang and Curtis L. Weller
Freezing Loads and Freezing Time Calculation, Gauri S. Mittal
Mathematical Modeling of Freezing Processes, Q. Tuan Pham
Innovations in Freezing Process, Da-Wen Sun and Liyun Zheng
Part II: Facilities for the Cold Chain
Freezing Methods and Equipment, Mike F. North and Simon J. Lovatt
Cold Store Design and Maintenance, Laurence Ketteringham and Stephen James
Transportation of Frozen Foods, Silvia Estrada-Flores
Retail Display Equipment and Management, Giovanni Cortella and Paola D’Agaro
Household Refrigerators and Freezers, Rodolfo H. Mascheroni and Viviana O. Salvadori
Monitoring and Control of the Cold Chain, Maria C. Giannakourou, Petros S. Taoukis, and G.J.E. Nychas
Part III: Quality and Safety of Frozen Foods
Quality and Safety of Frozen Meat and Meat Products, Sandra Moorhead
Quality and Safety of Frozen Poultry and Poultry Products, Nahed Kotrola
Safety and Quality of Frozen Fish, Shellfish, and Related Products, Jacek Jaczynski, Angela Hunt, and Jae W. Park
Quality and Safety of Frozen Vegetables, Wenceslao Canet Parreno and Maria Dolores Alvarez Torres
Quality and Safety of Frozen Fruits, Danila Torreggiani and Andrea Maestrelli
Quality and Safety of Frozen Dairy Products, H. Douglas Goff
Quality and Safety of Frozen Ready Meals, Philip G. Creed
Quality and Safety of Frozen Bakery Products, Virginia Giannou, Constantina Tzia, and Alain Le Bail
Quality and Safety of Frozen Eggs and Egg Products, Lih-Shiuh Lai
Part IV: Monitoring and Measuring Techniques for Quality and Safety
Physical Measurements, Parameswarakumar Mallikarjunan
Chemical Measurements, Marilyn C. Erickson
Sensory Analysis of Frozen Foods, Edgar Chambers IV, Sherry McGraw, and Kathleen Smiley
Foodborne Illnesses and Detection of Pathogenic Microorganisms, Amalia Scannell
Shelf-Life Prediction of Frozen Foods, Brian McKenna
Part V: Packaging of Frozen Foods
Introduction to Frozen Food Packaging, John M. Krochta
Plastic Packaging of Frozen Foods, Kwang Ho Lee
Paper and Card Packaging of Frozen Foods, David Tanner and Nevin Amos
Packaging of Frozen Foods with Other Materials, Gerrit Hasselmann and André Wotzel
Packaging Machinery, Rajeshwar S Matche
Future Developments in Frozen Food Packaging, Martin George

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