Quality and Stability of Frozen Foods PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Quality and Stability of Frozen Foods PDF full book. Access full book title Quality and Stability of Frozen Foods by Wallace B. Van Arsdel. Download full books in PDF and EPUB format.
Author: Wallace B. Van Arsdel
Publisher: John Wiley & Sons
ISBN:
Category : Science
Languages : en
Pages : 402
Get Book Here
Book Description
Author: Wallace B. Van Arsdel
Publisher: John Wiley & Sons
ISBN:
Category : Science
Languages : en
Pages : 402
Get Book Here
Book Description
Author: Marilyn C. Erickson
Publisher: Springer Science & Business Media
ISBN: 1461559758
Category : Technology & Engineering
Languages : en
Pages : 495
Get Book Here
Book Description
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: American Can Company
Publisher:
ISBN:
Category : Consumers
Languages : en
Pages : 73
Get Book Here
Book Description
Author: Herman P. Schmitt
Publisher:
ISBN:
Category : Food contamination
Languages : en
Pages : 22
Get Book Here
Book Description
Author: Jeremiah
Publisher: CRC Press
ISBN: 1351447084
Category : Technology & Engineering
Languages : en
Pages : 535
Get Book Here
Book Description
This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.
Author: John Borrego
Publisher:
ISBN:
Category : Frozen foods industry
Languages : en
Pages : 82
Get Book Here
Book Description
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1420027409
Category : Technology & Engineering
Languages : en
Pages : 758
Get Book Here
Book Description
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: S. D. Holdsworth
Publisher:
ISBN:
Category :
Languages : en
Pages : 51
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 15
Get Book Here
Book Description
Samples of frozen foods representing major pack items and container types currently in use were exposed to the effects of a nuclear explosion on May 5, 1955, at the Nevada Test Site of the Atomic Energy Commission as part of Operation Cue of the Federal Civil Defense Administration. Exposure was made at close-in positions and in freezers located in homes. Recovered samples were found to be free of physical and thermal damage. Kinesthetic evaluation proved the retention of flavor, color, appearance, and texture. Scientific tests indicated the retention of vitamins, minerals, and proximate composition at all exposures well within ranges observed during good commercial manufacture. Samples from exposures in homes were recovered free of induced radiation. It is concluded that, under emergency conditions similar to this exposure, frozen foods may be used for both military and civilian feeding. (Author).
Author: Judith A. Evans
Publisher: John Wiley & Sons
ISBN: 1444302337
Category : Technology & Engineering
Languages : en
Pages : 368
Get Book Here
Book Description
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.
