Handbook of Frozen Food Processing and Packaging
Purchasing Options
Features
Summary
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.
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 Andre´ Wotzel
Packaging Machinery, Rajeshwar S Matche
Future Developments in Frozen Food Packaging, Martin George
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
Related Titles
