Recommendations For The Processing And Handling Of Frozen Foods
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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.
Recommandations Pour La Pr Paration Et La Distribution Des Aliments Congel S
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Author :
language : en
Publisher:
Release Date : 1986
Recommandations Pour La Pr Paration Et La Distribution Des Aliments Congel S written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Frozen foods categories.
Recommended International Code Of Practice For The Processing And Handling Of Quick Frozen Foods Appendix I
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Author : Bernan Associates
language : en
Publisher: Bernan Press(PA)
Release Date : 1978-01-01
Recommended International Code Of Practice For The Processing And Handling Of Quick Frozen Foods Appendix I written by Bernan Associates and has been published by Bernan Press(PA) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978-01-01 with Frozen foods categories.
Recommandations Pour La Pr Paration Et La Distribution Des Aliments Congel S Recommendations For The Processing And Handling Of Frozen Foods
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Author : International Institute of Refrigeration
language : en
Publisher:
Release Date : 1972
Recommandations Pour La Pr Paration Et La Distribution Des Aliments Congel S Recommendations For The Processing And Handling Of Frozen Foods written by International Institute of Refrigeration and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with Food handling categories.
Handbook Of Frozen Food Processing And Packaging
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Author : Da-Wen Sun
language : en
Publisher: CRC Press
Release Date : 2005-11-14
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 2005-11-14 with Technology & Engineering categories.
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
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.
Handbook Of Frozen Food Processing And Packaging Second Edition
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Author : Da-Wen Sun
language : en
Publisher: CRC Press
Release Date : 2011-10-19
Handbook Of Frozen Food Processing And Packaging Second Edition 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 2011-10-19 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 universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.
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.
Food Safety Management
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Author : Stephen J. James
language : en
Publisher: Elsevier Inc. Chapters
Release Date : 2013-11-01
Food Safety Management written by Stephen J. James and has been published by Elsevier Inc. Chapters this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-01 with Technology & Engineering categories.
The principal factor controlling the safety of a refrigerated (chilled or frozen) food is its temperature. In many cases the time taken to reach the desired temperature is also important. To provide safe refrigerated food products of high organoleptic quality, attention must be paid to every aspect of the cold chain from initial chilling or freezing of the raw ingredients, through storage and transport, to retail display. The cold chain consists of two distinct types of operation. In processes such as primary and secondary chilling or freezing the aim is to change the average temperature of the food. In others, such as chilled or frozen storage, transport and retail display, the prime aim is to maintain the temperature of the food. Removing the required amount of heat from a food is a difficult, time- and energy-consuming operation, but critical to the operation of the cold chain. As a food moves along the cold chain it becomes increasingly difficult to control and maintain its temperature. This is because the temperatures of bulk packs of refrigerated product in large storerooms are far less sensitive to small heat inputs than single consumer packs in open display cases or in a domestic refrigerator/freezer. This chapter describes and explains the technologies used to produce and ensure the safety of chilled and frozen foods and maintain the cold chain.
Recommended International Code Of Practice For The Processing And Handling Of Quick Frozen Foods
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Author : FAO/WHO Codex Alimentarius Commission
language : en
Publisher:
Release Date : 1976
Recommended International Code Of Practice For The Processing And Handling Of Quick Frozen Foods written by FAO/WHO Codex Alimentarius Commission and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Food handling categories.