Quality and Stability of Frozen Foods
Author: Wallace B. Van Arsdel
Publisher: John Wiley & Sons
Published: 1969
Total Pages: 402
ISBN-13:
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Quality in Frozen Food
Author: Marilyn C. Erickson
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 495
ISBN-13: 1461559758
DOWNLOAD EBOOK →This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products. Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product's quality and ultimate consumer acceptance.
Managing Frozen Foods
Author: C J Kennedy
Publisher: Woodhead Publishing
Published: 2000-06-27
Total Pages: 308
ISBN-13: 9781855734128
DOWNLOAD EBOOK →An overview of frozen food technology and processes of the supply chain from the farm to the freezer of the consumer. Specialists in each field cover the particular concerns involved in freezing fruit, vegetables, meat, and fish.
Frozen Food Science and Technology
Author: Judith A. Evans
Publisher: John Wiley & Sons
Published: 2009-01-21
Total Pages: 368
ISBN-13: 1444302337
DOWNLOAD EBOOK →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.
Food Storage Stability
Author: Irwin A. Taub
Publisher: CRC Press
Published: 1997-12-29
Total Pages: 576
ISBN-13: 9781420048988
DOWNLOAD EBOOK →Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.
Shelf Life Evaluation of Foods
Author: Dominic Man
Publisher: Springer Science & Business Media
Published: 2000-07-31
Total Pages: 314
ISBN-13: 9780834217829
DOWNLOAD EBOOK →The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.
Handbook of Frozen Food Processing and Packaging
Author: Da-Wen Sun
Publisher: CRC Press
Published: 2016-04-19
Total Pages: 912
ISBN-13: 1439836051
DOWNLOAD EBOOK →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
Handbook of Frozen Foods
Author: Y. H. Hui
Publisher: CRC Press
Published: 2004-03-29
Total Pages: 762
ISBN-13: 9780203022009
DOWNLOAD EBOOK →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.
Food Industries Manual
Author: Christopher G.J. Baker
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 658
ISBN-13: 1461311292
DOWNLOAD EBOOK →It is a measure of the rapidity of the changes The work has been revised and updated, and taking place in the food industry that yet another following the logic of the flow sheets there is some edition of the Food Industries Manual is required simplification and rearrangement among the chap after a relatively short interval. As before, it is a ters. Food Packaging now merits a separate pleasure to be involved in the work and we hope chapter and some previous sections dealing mainly that the results will continue to be of value to with storage have been expanded into a new readers wanting to know what, how and why the chapter covering Food Factory Design and Opera food industry does the things which it does. tions. For this edition we have made a major depar There is one completely new chapter, entitled ture from the style of earlier editions by comple Alcoholic Beverages, divided into Wines, Beers tely revising the layout of many of the chapters. and Spirits. There is a strain of thought which Previously the chapters were arranged as a series does not yet consider the production of those of notes on specific topics, set out in alphabetical drinks to be a legitimate part of the food industry, order in the manner of an encyclopaedia.
The Freezing Preservation of Foods: Factors affecting quality in frozen foods
