Handbook of frozen food processing and packaging /
| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL :
Taylor & Francis,
2006.
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| Series: | Food science and technology (CRC Press) ;
155. |
| Subjects: |
Table of Contents:
- Physical-chemical principles in freezing
- Glass transitions in frozen foods and biomaterials
- An overview of refrigeration cycles
- Microbiology of frozen foods
- Thermophysical properties of frozen foods
- Freezing loads and freezing time calculation
- Mathematical modeling of freezing processes
- Innovations in freezing process
- Freezing methods and equipment
- Cold store design and maintenance
- Transportation of frozen foods
- Retail display equipment and management
- Household refrigerators and freezers
- Monitoring and control of the cold chain
- Quality and safety of frozen meat and meat products
- Quality and safety of frozen poultry and poultry products
- Safety and quality of frozen fish, shellfish and related products
- Quality and safety of frozen vegetables
- Quality and safety of frozen fruits
- Quality and safety of frozen dairy products
- Quality and safety of frozen ready meals
- Quality and safety of frozen bakery products
- Quality and safety of frozen eggs and egg products
- Physical measurements
- Chemical measurements
- Sensory analysis of frozen foods
- Foodborn illnesses and detection of pathogenic microorganisms
- Shelf-life prediction of frozen foods
- Introduction to frozen food packaging
- Plastic packaging of frozen foods
- Paper and card packaging of frozen foods
- Packaging of frozen foods with other materials
- Packaging machinery
- Future developments in frozen food packaging