Managing Frozen Foods

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Overview

The publication of this book has been perfectly timed to serve the needs of a rapidly expanding industry. Frozen foods have shed their associations with low quality convenience food and freezing is now recognised as one of the safest and most nutritionally valuable ways to store food.

Quality is a fundamental competitive advantage. However, the quality of frozen foods is dependent upon the strength or weakness of each link in the supply chain. This book examines the key quality factors at each stage in the frozen food supply chain, from raw material selection through processing and storage to retail display. Managing frozen foods is a unique overview of this entire industry and provides frozen food manufacturers, distributors and retailers with:

  • The book begins with a review of the safety of frozen foods in production and distribution.
  • It then considers the selection of raw materials and pre-treatment before examining the range of physical and chemical factors affecting the sensory and nutritional quality of food during freezing.
  • This is followed by a comprehensive review of freezer technology and identifies the essential selection criteria that food manufacturers need to consider.
  • Further chapters discuss the selection of packaging, cold store design, equipment and maintenance as well as the key area of retail display equipment.
  • Dr Christopher J Kennedy concludes the book by providing a valuable insight into the future of this industry, outlining the opportunities offered by latest developments such as anti-freeze proteins and ultrasonic techniques.
  • A practical and authoritative guide to best practice in maximising quality
  • An invaluable decision-making tool, including guidance on the selection of raw materials, freezer technology, packaging materials and retail display equipment
  • The latest research into the frozen food industry from academic and industry experts
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Editorial Reviews

From the Publisher
Anyone who properly studies this book and its references would know almost everything there is to know about frozen fish and other foods., Professional Fisherman
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Product Details

  • ISBN-13: 9780849308444
  • Publisher: CRC Press
  • Publication date: 7/31/2000
  • Pages: 304
  • Product dimensions: 6.30 (w) x 9.50 (h) x 0.87 (d)

Meet the Author

Christopher J. Kennedy Procter Department of Food Science, University of Leeds, UK

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Table of Contents

INTRODUCTION, C. Kennedy, University of Leeds MAINTAINING SAFETY IN THE COLD CHAIN, L. Bogh-Sorensen, Danish Veterinary and Food Administration Introduction Response of micro-organisms to freezing The major risks in the supply chain for frozen foods Techniques for microbiological analysis Sampling Effects of temperature abuse Thawing techniques New development in research Summary: Effective monitoring and product quality FRUIT AND VEGETABLES: THE QUALITY OF RAW MATERIAL IN RELATION TO FREEZING, A. Maestrelli, IVTPA, Milan, Italy Introduction Factors effecting F & V cultivar selection suitable for freezing Technological factors Sensory factors Agronomic and technological aspects of potatoes for freezing Nutritional factors How to measure subjective and objective F & V quality characteristics Future perspective of F & V cultivar selection for frozen products Summary THE PRE-TREATMENT OF FRUITS AND VEGETABLES, D. Torreggiani (IVTPA, Milan), T. Lucas (CEMAGREF), A-L Raoult-Wack (CIRAD)

Introduction Blanching Partial dehydration and formulation techniques Future trends Summary THE PRE-TREATMENT OF MEAT AND POULTRY, C. James, FRPERC, Bristol Introduction Influence of the live animal Pre- and post-slaughter handling New trends Summary References THE SELECTION AND PRE-TREATMENT OF FISH, N. Hedges, Unilever Research Colworth Introduction to freezing of fish What are the elements of the frozen fish product supply chain?

Freezing of fish Changes occurring on frozen storage Pre-freezing factors which influence the quality of frozen fish products The effect of freezing rate The effect of temperature cycling Summary Further reading FACTORS AFFECTING THE STABILITY OF FROZEN FOODS, N.E. Zaritzky, CIDCA, La PLata Physical changes during freezing and frozen storage The chemistry of frozen foods The impact of freezing on food quality New trends in research Summary: Maximizing quality in the freezing process FREEZING PROCESSED FOODS, C. Kennedy, University of Leeds, England Introduction Ready meals Bakery products Ice cream Bibliography FREEZER TECHNOLOGY, J.P. Miller (Air Products pic) and C. Butcher (Copywrite)

Introduction Refrigeration systems Freezers Choosing a freezer SELECTING PACKAGING FOR FROZEN FOODS, M. George, Camden and Chorleywood Food Research Association, Chipping Campden Introduction Essential requirements for frozen food products Legislative responsibilities Types of packaging material Assessing the suitability of packaging material for different products Packaging machinery Future developments in frozen food packaging Summary: How packaging can maximize product quality References STORING FROZEN FOOD: COLD STORE EQUIPMENT AND MAINTENANCE, R. Fuller, Consultant Storage, shelf life and product quality Cold store design Detail design features Monitoring and recording product conditions Good operating practice New developments Summary RETAIL DISPLAY EQUIPMENT, F. Polonara, University Degli Studi di Ancona Introduction Design of display cabinets Variations for different product types Installation Operation, monitoring, maintenance, breakdown New developments Legislative issues Summary FUTURE TRENDS IN FROZEN FOODS, C. Kennedy, University of Leeds Introduction Consumers will want more frozen foods - markets Frozen food will be more nutritious Ice crystals will be smaller - controlling ice nucleation And they will stay smaller - controlling ice crystal growth The frozen food chain will be controlled more effectively We will have wider choice and better display when we go shopping If we go shopping at all Summary Bibliography

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