Frozen Food Science And Technology

This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.

This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market.

Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.

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

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

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 cor

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food

Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.