UID:
almahu_9948025513202882
Format:
1 online resource (303 p.)
ISBN:
1-280-37215-X
,
9786610372157
,
1-59124-119-7
Series Statement:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Content:
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 r
Note:
Description based upon print version of record.
,
Front Cover; Managing Frozen Foods; Copyright Page; Table of Contents; Preface; Contributors; Acronyms; Chapter 1.Introduction; Chapter 2.Maintaining safety in the cold chain; 2.1 Introduction; 2.2 Response of micro-organisms to freezing; 2.3 The main risks in the supply chain for frozen foods; 2.4 Techniques for microbiological analysis; 2.5 Sampling; 2.6 Effects of temperature abuse: viability and recovery; 2.7 Thawing techniques; 2.8 New developments in research; 2.9 Summary: effective monitoring and product quality; 2.10 References
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Chapter 3. Fruit and vegetables: the quality of raw material in relation tofreezing3.1 Introduction; 3.2 Factors affecting F&V cultivar selection suitable forfreezing; 3.3 Technological factors; 3.4 Sensory factors; 3.5 Agronomic and technological aspects of potatoes for freezing; 3.6 Nutritional factors; 3.7 How to measure subjective and objective F&V qualitycharacteristics; 3.8 Future perspective of F&V cultivar selection for frozenproducts; 3.9 Summary; 3.10 Acknowledgements; 3.11 References; Chapter 4.The pre-treatment of fruits and vegetables; 4.1 Introduction; 4.2 Blanching
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4.3 Partial dehydration and formulation techniques4.4 Future trends; 4.5 Summary; 4.6 References; Chapter 5.The pre-treatment of meat and poultry; 5.1 Introduction; 5.2 Influence of the live animal; 5.3 Pre- and post-slaughter handling; 5.4 New trends; 5.5 Summary; 5.6 References; Chapter 6.The selection and pre-treatment of fish; 6.1 Introduction to the freezing of fish; 6.2 What are the elements of the frozen fish product supplychain?; 6.3 The freezing of fish; 6.4 Changes occurring on frozen storage; 6.5 Pre-freezing factors that influence the quality of frozen fish products
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6.6 The effect of freezing rate6.7 The effect of temperature cycling; 6.8 Summary; 6.9 References; 6.10 Further reading; Chapter 7.Factors affecting the stability of frozen foods; 7.1 Physical changes during freezing and frozen storage; 7.2 The chemistry of frozen foods; 7.3 The impact of freezing on food quality; 7.4 New trends in research; 7.5 Summary: maximising quality in the freezing processes; 7.6 References; Chapter 8. Freezing processed foods; 8.1 Introduction; 8.2 Ready meals; 8.3 Bakery products; 8.4 Ice cream; 8.5 Bibliography; Chapter 9.Freezer technology; 9.1 Introduction
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9.2 Refrigeration systems9.3 Freezers; 9.4 Choosing a freezer; 9.5 Further reading; Chapter 10.Selecting packaging for frozen food products; 10.1 Introduction; 10.2 Essential requirements for frozen food packaging; 10.3 Legislative responsibilities; 10.4 Types of packaging material; 10.5 Assessing the suitability of packaging materials for differentproducts; 10.6 Packaging machinery; 10.7 Future developments in frozen food packaging; 10.8 Summary: how packaging can maximise product quality; 10.9 References; 10.10 Further reading
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Chapter 11.Storing frozen food: cold store equipment and maintenance
,
English
Additional Edition:
ISBN 1-85573-652-7
Additional Edition:
ISBN 1-85573-412-5
Language:
English
