The Freezing Preservation of Foods: Factors affecting quality in 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 The Freezing Preservation of Foods: Factors affecting quality in frozen foods PDF full book. Access full book title The Freezing Preservation of Foods: Factors affecting quality in frozen foods by Wallace B. Van Arsdel. Download full books in PDF and EPUB format.
Author: Wallace B. Van Arsdel
Publisher:
ISBN:
Category : Food, Frozen
Languages : en
Pages : 416
Get Book Here
Book Description
Author: Wallace B. Van Arsdel
Publisher:
ISBN:
Category : Food, Frozen
Languages : en
Pages : 416
Get Book Here
Book Description
Author: C J Kennedy
Publisher: Elsevier
ISBN: 1855736527
Category : Technology & Engineering
Languages : en
Pages : 303
Get Book Here
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
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: Jeremiah
Publisher: Routledge
ISBN: 1351447076
Category : Health & Fitness
Languages : en
Pages : 548
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: J. S. Pruthi
Publisher: Allied Publishers
ISBN: 9788170239635
Category : Food
Languages : en
Pages : 584
Get Book Here
Book Description
Author: Marilyn C. Erickson
Publisher: Springer Science & Business Media
ISBN: 9780412070419
Category : Business & Economics
Languages : en
Pages : 518
Get Book Here
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.
Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1420017373
Category : Technology & Engineering
Languages : en
Pages : 1088
Get Book Here
Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Author: Leo M. L. Nollet
Publisher: John Wiley & Sons
ISBN: 0470276541
Category : Technology & Engineering
Languages : en
Pages : 739
Get Book Here
Book Description
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Author: J. S. Pruthi
Publisher: Allied Publishers
ISBN: 9788170239628
Category : Food
Languages : en
Pages : 696
Get Book Here
Book Description
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.
