Handbook of Frozen Food Processing and Packaging

by Da-Wen Sun (Editor)

Overview

Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ

Product Details

ISBN-13:	9781040057742
Publisher:	CRC Press
Publication date:	04/19/2016
Series:	Contemporary Food Engineering
Sold by:	Barnes & Noble
Format:	eBook
Pages:	936
File size:	11 MB
Note:	This product may take a few minutes to download.

About the Author

Da-Wen Sun is a leading educator in food engineering and a Professor of Food and Biosystems Engineering and the Director of the Food Refrigeration and Computerised Food Technology Research Group at University College Dublin (UCD). His main research activities include cooling, drying, and refrigeration processes and systems; quality and safety of food products; bioprocess simulation and optimization; and computer vision technology. His innovative studies on vacuum cooling of cooked meats, pizza quality inspection by computer vision, and edible films for shelf life extension of fruit and vegetables have been widely reported in national and international media.

Table of Contents

Fundamentals of Freezing. Facilities for the Cold Chain. Quality and Safety of Frozen Foods. Monitoring and Measuring Techniques for Quality and Safety. Emerging Technologies in Food Freezing. Packaging of Frozen Foods. Trends in Frozen Food Packaging. Index.

Editorial Reviews

… provides food professionals in industry, government, or academia, essential, comprehensive, and easily accessible information about today’s frozen food systems. … The volume is liberal and well illustrated, greatly assisting the readers to understand the author’s explanations. … Dr. Sun’s work is a welcome and needed addition to the library of any food professional working with frozen products.”
—Keith W. Gates, Seafood Specialist and Associate Director, University of Georgia, in the Journal of Aquatic Food Product Technology, Vol. 16, No. 1, 2007
“… written by a strong team of 51 top international experts with esteemed academic and professional credentials, provides critical, comprehensive and readily accessible information on the contemporary art and science of frozen foods. … represents an excellent edition, which considers a large diversity of cold-chain-related issues reports on up-to-date research findings and affords a vast amount of useful state-of-the-art knowledge in the field of food freezing technologies and logistics. The book is one of the finest and most complete publications on frozen food ever issued around the world – an admirable encyclopedic resource for all stakeholders of the refrigeration science and industry (including upper-level students, post-graduates, researchers, cold chain operators, food technologists, engineers, equipment designers, public  authorities and food policy markers).”
— Kostadin Fikiin, Refrigeration Science and Technology, Technical University of Sofia, Bulgaria, in International Journal of Refrigeration, Vol. 30, No. 4, November 2007

From the Publisher