Handbook of frozen food processing and packaging.

Type of monograph: Book, Guide/Handbook

Summary

This handbook provides information on the art and science of correctly handling and containing frozen foods. It discusses quality and safety issues for each frozen food category in individual chapters and examines freezing and packaging equipment, transportation methods and facilities and cold chain monitoring techniques. It offers in-depth consideration of recent alternatives and potential technologies and it provides a complete list of references for further study. Extract from the table of contents: fundamentals of freezing (overview of refrigeration cycles; microbiology of frozen foods; thermophysical properties of frozen foods; freezing loads and freezing time calculation; innovations in the freezing process); facilities for the cold chain (freezing methods and equipment; cold store design and maintenance; transportation of frozen foods; retail display equipment and management; household refrigerators and freezers; monitoring and control of the cold chain); quality and safety of frozen foods (meat and meat products; poultry and poultry products; fish and related products; vegetables; fruits; dairy products; ready meals; bakery products; eggs and egg products); monitoring and measuring techniques for quality and safety (physical and chemical measurements; sensory analysis of frozen foods; foodborne illnesses and detection of pathogenic microorganisms; shelf-life prediction of frozen foods); packaging of frozen foods (plastic packaging; paper and card packaging; packaging of frozen foods with other materials; packaging machinery; future developments in frozen food packaging).

Details

Original title: Handbook of frozen food processing and packaging.
Record ID : 2007-2373
Languages: English
Subject: Technology
Publication: Taylor & francis, crc press - United kingdom/United kingdom/United states/United states
Publication date: 2006
ISBN: 157444607X
Source: Source: 760 p. (16.3 x 26); fig.; tabl.; ref.; index; USD 199.95 (GBP 120).
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food engineering;
Food quality and safety. Microbiology;
Cold chain, interfaces;
Traceability, metrology;
Freezing installations;
Marine transport;
Freezing of foodstuffs;
Packaging;
Domestic applications (refrigerators, freezers);
Fruit;
Vegetables;
Meat and meat products;
Poultry;
Fish and fish product;
Eggs and egg products;
Milk and dairy products;
Bakery and confectionery products;
Precooked food
Keywords: Thermal property; Technology; Prepared food; Poultry; Plastic; Food; Safety; Cold chain; Calculation; Microbiology; Measurement; Maintenance; Meat; Transport; Display cabinet; Design; Control (automatic); Household refrigerator; Quality; Physical property; Dairy product; Seafood; Bakery product; Frozen food; Meat product; Fish; Egg; Handling; Vegetable; Equipment; Cold store; Packaging; Thermodynamic cycle; Fruit; Home freezer; Storage life; Freezing time