Frozen Food Science And Technology

Author : Judith A. Evans
Publisher : John Wiley & Sons
Page : 368 pages
File Size : 49,6 Mb
Release : 2009-01-21
Category : Technology & Engineering
ISBN : 9781444302332

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Frozen Food Science and Technology by Judith A. Evans Pdf

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.

Author : C.P. Mallett
Publisher : Springer Science & Business Media
Page : 370 pages
File Size : 50,9 Mb
Release : 1993
Category : Technology & Engineering
ISBN : 0751400726

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Frozen Food Technology by C.P. Mallett Pdf

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.

Author : Y. H. Hui,Isabel Guerrero Legarretta,Miang Hoong Lim,K.D. Murrell,Wai-Kit Nip
Publisher : CRC Press
Page : 762 pages
File Size : 54,8 Mb
Release : 2004-03-29
Category : Technology & Engineering
ISBN : 0203022009

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Handbook of Frozen Foods by Y. H. Hui,Isabel Guerrero Legarretta,Miang Hoong Lim,K.D. Murrell,Wai-Kit Nip Pdf

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.

Author : Da-Wen Sun
Publisher : CRC Press
Page : 758 pages
File Size : 41,8 Mb
Release : 2005-11-14
Category : Technology & Engineering
ISBN : 9781420027402

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Handbook of Frozen Food Processing and Packaging by Da-Wen Sun Pdf

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

Author : Y. H. Hui,Isabel Guerrero Legarretta,Miang Hoong Lim,K.D. Murrell,Wai-Kit Nip
Publisher : CRC Press
Page : 1293 pages
File Size : 49,6 Mb
Release : 2004-03-29
Category : Technology & Engineering
ISBN : 1135538905

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Handbook of Frozen Foods by Y. H. Hui,Isabel Guerrero Legarretta,Miang Hoong Lim,K.D. Murrell,Wai-Kit Nip Pdf

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.

Author : Da-Wen Sun
Publisher : CRC Press
Page : 912 pages
File Size : 51,8 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 9781439836057

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Handbook of Frozen Food Processing and Packaging by Da-Wen Sun Pdf

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

Author : Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta
Publisher : John Wiley & Sons
Page : 336 pages
File Size : 42,8 Mb
Release : 2013-03-04
Category : Technology & Engineering
ISBN : 9781118121023

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Advances in Food Science and Technology, Volume 1 by Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta Pdf

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

Author : C J Kennedy
Publisher : Woodhead Publishing
Page : 308 pages
File Size : 44,6 Mb
Release : 2000-06-27
Category : Business & Economics
ISBN : 1855734125

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Managing Frozen Foods by C J Kennedy Pdf

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.

Author : C J Kennedy
Publisher : Elsevier
Page : 304 pages
File Size : 47,5 Mb
Release : 2000-06-27
Category : Technology & Engineering
ISBN : 9781855736528

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Managing Frozen Foods by C J Kennedy Pdf

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

Author : Nalan Gokoglu,Pinar Yerlikaya
Publisher : John Wiley & Sons
Page : 243 pages
File Size : 41,6 Mb
Release : 2015-07-20
Category : Technology & Engineering
ISBN : 9781118512180

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Seafood Chilling, Refrigeration and Freezing by Nalan Gokoglu,Pinar Yerlikaya Pdf

Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers’ minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.

Author : Marilyn C. Erickson,Yen-Con Hung
Publisher : Springer Science & Business Media
Page : 495 pages
File Size : 46,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461559757

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Quality in Frozen Food by Marilyn C. Erickson,Yen-Con Hung Pdf

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.

Author : Dennis Heldman
Publisher : Academic Press
Page : 128 pages
File Size : 51,5 Mb
Release : 2019-09
Category : Electronic
ISBN : 0124072356

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Food Freezing and Frozen Food Storage by Dennis Heldman Pdf

Author : A. S. Bawa
Publisher : New India Publishing Agency
Page : 396 pages
File Size : 52,7 Mb
Release : 2013-06-15
Category : Food
ISBN : 9381450145

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Food Science by A. S. Bawa Pdf

The book aimes at imparting basics of the subject besides the latest trends in the evolution of technologies and important industrial practices. Besides the technological aspects, adequate emphasis has also been laid on the quality aspects and adequate knowledge input required for a student or professional in Food Science and Technology. The book contains 16 s addressing various important aspects such as unit operations, thermal processing, hurdle technology preservation, cold preservation, dehydration, freezing, and advanced thermal techniques such as infrared and microwaves besides non-thermal aspects such as high pressure and pulsed electric field processing as well as ?-irradiation. State-of-art subject areas such as functional foods could be an added flavour as the global food market has ample potential in the area of functional foods. Food packaging and food laws are important in commercializing processed foods as well as fresh produce and the areas require due emphasis to make the book more comprehensive.

Author : Yiu H. Hui
Publisher : CRC Press
Page : 698 pages
File Size : 41,5 Mb
Release : 2006
Category : Food
ISBN : 9781574445527

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Handbook of Food Science, Technology, and Engineering by Yiu H. Hui Pdf

Author : Zeki Berk
Publisher : Academic Press
Page : 720 pages
File Size : 50,6 Mb
Release : 2013-06-08
Category : Technology & Engineering
ISBN : 9780124159860

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Food Process Engineering and Technology by Zeki Berk Pdf

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues