Handbook of Frozen Food Processing and Packaging, Second Edition

Handbook of Frozen Food Processing and Packaging, Second Edition

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Features

  • Discusses quality and safety issues for each frozen food category in individual chapters, ensuring comprehensive coverage
  • Covers fundamental aspects of freezing such as glass transition, microbiology of frozen foods, thermophysical properties, and freezing process modeling
  • Examines freezing and packaging equipment, transportation methods and facilities, and cold chain monitoring techniques
  • Features new chapters on innovative topics and thorough revisions of existing chapters

Summary

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 universities and research institutions.

Highlights in the Second Edition include:

  • Original chapters revised and updated with the latest developments
  • New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins
  • New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods

This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.

Table of Contents

Fundamentals of Freezing
Physical–Chemical Principles in Freezing; N. Zaritzky
Glass Transitions in Frozen Food Systems; S. S. Sablani
An Overview of Refrigeration Cycles; D.-W. Sun
Microbiology of Frozen Foods; C. O. Gill
Thermophysical Properties of Frozen Foods; L. Wang and C. L. Weller
Freezing Loads and Freezing Time Calculation; G. S. Mittal
Mathematical Modeling of Freezing Processes; Q. T. Pham
Facilities for the Cold Chain
Freezing Methods and Equipment; M. F. North and S. J. Lovatt
Cold Store Design and Maintenance; S. J. James and C. James
Transportation of Frozen Foods; S. Estrada-Flores
Retail Display Equipment and Management; G. Cortella and P. D’Agaro
Household Refrigerators and Freezers; R. H. Mascheroni and V. O. Salvadori
Monitoring and Control of the Cold Chain; P. S. Taoukis, M. C. Giannakourou, and T. N. Tsironi
Quality and Safety of Frozen Foods
Quality and Safety of Frozen Meat and Meat Products; S. J. James and C. James
Quality and Safety of Frozen Poultry and Poultry Products; N. M. Kotrola and P. Mohyla
Safety and Quality of Frozen Aquatic Food Products; J. Jaczynski, R. Tahergorabi, A. L. Hunt, and J. W. Park
Quality and Safety of Frozen Vegetables; W. C. Parreño and M. D. Álvarez Torres
Quality and Safety of Frozen Fruits; G. Cortellino
Quality and Safety of Frozen Dairy Products; H. D. Goff
Quality and Safety of Frozen Ready Meals; P. G. Creed
Quality and Safety of Frozen Bakery Products; A. Le Bail, C. Tzia, and V. Giannou
Quality and Safety of Frozen Eggs and Egg Products; L.-S. Lai
Monitoring and Measuring Techniques for Quality and Safety
Physical Measurements; P. K. Mallikarjunan
Chemical Measurements; M. C. Erickson
Sensory Analysis of Frozen Foods; E. Chambers IV
Food-Borne Illnesses and Detection of Pathogenic Microorganisms; A. G. M. Scannell
Shelf Life Prediction of Frozen Foods; B. M. McKenna
Emerging Technologies in Food Freezing
Ultrasound Accelerated Freezing; A. Delgado and Da-Wen Sun
High-Pressure Shift Freezing; L. Otero and P. D. Sanz
Electrostatic Field-Assisted Food Freezing; A. Le-Bail, M. Orlowska, and M. Havet
Antifreeze Proteins; S. Wang and D.-W. Sun
Packaging of Frozen Foods
Introduction to Frozen Food Packaging; K. Cooksey and J. Krochta
Plastic Packaging of Frozen Foods; K. H. Lee and D.-W. Sun
Paper-Based Packaging of Frozen Foods; G. L. Robertson
Packaging of Frozen Foods with Other Materials; G. Hasselmann and A. K. Scheer
Packaging Machinery; R. S. Matche and H. S. Sathish
Trends in Frozen Food Packaging
Active Packaging; D. S. Lee
Intelligent Packaging; P. Suppakul
Vacuum Packaging; P. Rachtanapun and C. Rachtanapun
Edible Coatings and Films and Their Applications on Frozen Foods; J. Duan and Y. Zhao
Index

Editor Bio(s)

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.

 
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