Quality In Frozen Food
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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.
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.
Quality In Frozen Foods
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Author : Marilyn C Erickson
language : en
Publisher:
Release Date : 1997-11-30
Quality In Frozen Foods written by Marilyn C Erickson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-11-30 with categories.
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
Frozen Food Science And Technology
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Author : Judith A. Evans
language : en
Publisher: John Wiley & Sons
Release Date : 2009-01-21
Frozen Food Science And Technology written by Judith A. Evans 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 2009-01-21 with Technology & Engineering categories.
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.
The Quality Of Frozen Foods
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Author : Mogens Jul
language : en
Publisher:
Release Date : 1984
The Quality Of Frozen Foods written by Mogens Jul and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with categories.
Handbook Of Frozen Food Processing And Packaging
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Author : Da-Wen Sun
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Handbook Of Frozen Food Processing And Packaging written by Da-Wen Sun and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.
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
The Freezing Preservation Of Foods Factors Affecting Quality In Frozen Foods
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Author : Wallace B. Van Arsdel
language : en
Publisher:
Release Date : 1968
The Freezing Preservation Of Foods Factors Affecting Quality In Frozen Foods written by Wallace B. Van Arsdel and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Food, Frozen categories.
Handbook Of Frozen Foods
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2004-03-29
Handbook Of Frozen Foods written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-03-29 with Technology & Engineering categories.
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.
Freezing Effects On Food Quality
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Author : Jeremiah
language : en
Publisher: CRC Press
Release Date : 2019-02-25
Freezing Effects On Food Quality written by Jeremiah and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-02-25 with Technology & Engineering categories.
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.