Quality in Frozen Food - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Quality in Frozen Food write by Marilyn C. Erickson. This book was released on 1997-11-30. Quality in Frozen Food available in PDF, EPUB and Kindle. 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 and Stability of Frozen Foods
Quality and Stability of Frozen Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Quality and Stability of Frozen Foods write by Wallace B. Van Arsdel. This book was released on 1969. Quality and Stability of Frozen Foods available in PDF, EPUB and Kindle.
Managing Frozen Foods
Managing Frozen Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Managing Frozen Foods write by C J Kennedy. This book was released on 2000-06-27. Managing Frozen Foods available in PDF, EPUB and Kindle. 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
Handbook of Frozen Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Frozen Foods write by Y. H. Hui. This book was released on 2004-03-29. Handbook of Frozen Foods available in PDF, EPUB and Kindle. 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
Frozen Food Science and Technology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Frozen Food Science and Technology write by Judith A. Evans. This book was released on 2009-01-21. Frozen Food Science and Technology available in PDF, EPUB and Kindle. 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.
