Author: Marilyn C. Erickson
Publisher: Springer Science & Business Media
ISBN: 9780412070419
Category : Business & Economics
Languages : en
Pages : 518
Book Description
Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.
Quality in Frozen Food
Author: Marilyn C. Erickson
Publisher: Springer Science & Business Media
ISBN: 1461559758
Category : Technology & Engineering
Languages : en
Pages : 495
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.
Publisher: Springer Science & Business Media
ISBN: 1461559758
Category : Technology & Engineering
Languages : en
Pages : 495
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.
Quality and Stability of Frozen Foods
Author: Wallace B. Van Arsdel
Publisher: John Wiley & Sons
ISBN:
Category : Science
Languages : en
Pages : 402
Book Description
Publisher: John Wiley & Sons
ISBN:
Category : Science
Languages : en
Pages : 402
Book Description
Managing Frozen Foods
Author: C J Kennedy
Publisher: Elsevier
ISBN: 1855736527
Category : Technology & Engineering
Languages : en
Pages : 303
Book Description
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
Publisher: Elsevier
ISBN: 1855736527
Category : Technology & Engineering
Languages : en
Pages : 303
Book Description
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
Handbook of Frozen Foods
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 9780203022009
Category : Technology & Engineering
Languages : en
Pages : 762
Book Description
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.
Publisher: CRC Press
ISBN: 9780203022009
Category : Technology & Engineering
Languages : en
Pages : 762
Book Description
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.
Frozen Food Science and Technology
Author: Judith A. Evans
Publisher: John Wiley & Sons
ISBN: 1444302337
Category : Technology & Engineering
Languages : en
Pages : 368
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.
Publisher: John Wiley & Sons
ISBN: 1444302337
Category : Technology & Engineering
Languages : en
Pages : 368
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.
Quality in Frozen Foods
Author: Marilyn C Erickson
Publisher:
ISBN: 9781461559764
Category :
Languages : en
Pages : 512
Book Description
Publisher:
ISBN: 9781461559764
Category :
Languages : en
Pages : 512
Book Description
Bibliography of Frozen Foods
Author: Herbert Park Stutts
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 212
Book Description
This bibliography contains selected references on marketing and processing of frozen foods. It includes publications written in English or accompanied by English summaries. Foreign language publications without English abstracts or summaries are omitted.
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 212
Book Description
This bibliography contains selected references on marketing and processing of frozen foods. It includes publications written in English or accompanied by English summaries. Foreign language publications without English abstracts or summaries are omitted.
Handbook of Frozen Food Processing and Packaging
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1420027409
Category : Technology & Engineering
Languages : en
Pages : 758
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
Publisher: CRC Press
ISBN: 1420027409
Category : Technology & Engineering
Languages : en
Pages : 758
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
Consumer Practices in the Handling and Storing of Comercially Frozen Foods
Author: Ruth A. Redstrom
Publisher:
ISBN:
Category : Cold-storage lockers
Languages : en
Pages : 32
Book Description
Publisher:
ISBN:
Category : Cold-storage lockers
Languages : en
Pages : 32
Book Description
Home Care of Purchased Frozen Foods
Author:
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 8
Book Description
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 8
Book Description