Managing Frozen Foods
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Managing Frozen Foods
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Author : C J Kennedy
language : en
Publisher: Elsevier
Release Date : 2000-06-27
Managing Frozen Foods written by C J Kennedy and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-06-27 with Technology & Engineering categories.
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
Quality And Stability Of Frozen Foods
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Author : Wallace B. Van Arsdel
language : en
Publisher: John Wiley & Sons
Release Date : 1969
Quality And Stability Of Frozen Foods written by Wallace B. Van Arsdel and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 1969 with Science categories.
Consumer Practices In The Handling And Storing Of Comercially Frozen Foods
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Author : Ruth A. Redstrom
language : en
Publisher:
Release Date : 1963
Consumer Practices In The Handling And Storing Of Comercially Frozen Foods written by Ruth A. Redstrom and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1963 with Cold-storage lockers categories.
Improved Handling Of Frozen Foods In Retail Stores
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Author : Dale Lambert Anderson
language : en
Publisher:
Release Date : 1955
Improved Handling Of Frozen Foods In Retail Stores written by Dale Lambert Anderson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1955 with Frozen foods industry categories.
Quality In Frozen Food
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Author : Marilyn C. Erickson
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Quality In Frozen Food written by Marilyn C. Erickson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
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.
Lectures Second Term
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Author :
language : en
Publisher:
Release Date : 1966
Lectures Second Term written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1966 with Frozen foods categories.
Marketing Frozen Foods
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Author : United States. Department of Agriculture. Production and Marketing Administration. Marketing Facilities Branch
language : en
Publisher:
Release Date : 1949
Marketing Frozen Foods written by United States. Department of Agriculture. Production and Marketing Administration. Marketing Facilities Branch and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1949 with Food categories.
Recommendations For The Processing And Handling Of Frozen Foods
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Author : Institut international du froid
language : en
Publisher:
Release Date : 2006
Recommendations For The Processing And Handling Of Frozen Foods written by Institut international du froid and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Frozen foods categories.
Fundamentals Of Food Freezing
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Author : Norman W. Desrosier
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Fundamentals Of Food Freezing written by Norman W. Desrosier and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
Frozen Food Technology
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Author : C.P. Mallett
language : en
Publisher: Springer Science & Business Media
Release Date : 1993
Frozen Food Technology written by C.P. Mallett and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Technology & Engineering categories.
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.