Handbook Of Frozen Food Processing And Packaging Second Edition
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Author | : Da-Wen Sun |
Publisher | : CRC Press |
Total Pages | : 758 |
Release | : 2005-11-14 |
Genre | : Technology & Engineering |
ISBN | : 1420027409 |
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
Author | : Da-Wen Sun |
Publisher | : CRC Press |
Total Pages | : 938 |
Release | : 2011-10-19 |
Genre | : Technology & Engineering |
ISBN | : 1439836043 |
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.
Author | : Y. H. Hui |
Publisher | : CRC Press |
Total Pages | : 762 |
Release | : 2004-03-29 |
Genre | : Technology & Engineering |
ISBN | : 9780203022009 |
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.
Author | : Gordon Langowski |
Publisher | : |
Total Pages | : 312 |
Release | : 2018 |
Genre | : Food industry and trade |
ISBN | : 9789350303795 |
Author | : Wen Sun Da |
Publisher | : |
Total Pages | : 917 |
Release | : 2012 |
Genre | : Frozen food |
ISBN | : |
Author | : Da-Wen Sun |
Publisher | : CRC Press |
Total Pages | : 912 |
Release | : 2016-04-19 |
Genre | : Technology & Engineering |
ISBN | : 1439836051 |
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
Author | : Frank A. Paine |
Publisher | : Springer Science & Business Media |
Total Pages | : 516 |
Release | : 1992 |
Genre | : Technology & Engineering |
ISBN | : 0216932106 |
Deals with the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. Revises the 1983 title to take account of recent advances in the techniques of food processing, packaging and distribution.
Author | : C.P. Mallett |
Publisher | : Springer Science & Business Media |
Total Pages | : 370 |
Release | : 1993 |
Genre | : Technology & Engineering |
ISBN | : 9780751400724 |
This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market.
Author | : C J Kennedy |
Publisher | : Woodhead Publishing |
Total Pages | : 308 |
Release | : 2000-06-27 |
Genre | : Business & Economics |
ISBN | : 9781855734128 |
An overview of frozen food technology and processes of the supply chain from the farm to the freezer of the consumer. Specialists in each field cover the particular concerns involved in freezing fruit, vegetables, meat, and fish.
Author | : Romain Jeantet |
Publisher | : |
Total Pages | : 329 |
Release | : 2016 |
Genre | : Food |
ISBN | : 9781119285229 |