ABSTRACT

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

part |2 pages

Part I

chapter 1|30 pages

Physical–Chemical Principles in Freezing

chapter 3|28 pages

An Overview of Refrigeration Cycles

chapter 4|16 pages

Microbiology of Frozen Foods

chapter 5|26 pages

Thermophysical Properties of Frozen Foods

chapter 8|22 pages

Innovations in Freezing Process

part |2 pages

Part II

chapter 9|12 pages

Freezing Methods and Equipment

chapter 10|16 pages

Cold Store Design and Maintenance

chapter 11|16 pages

Transportation of Frozen Foods

chapter 12|16 pages

Retail Display Equipment and Management

chapter 13|20 pages

Household Refrigerators and Freezers

chapter 14|30 pages

Monitoring and Control of the Cold Chain

part |2 pages

Part III

chapter 16|16 pages

16

chapter 18|40 pages

Quality and Safety of Frozen Vegetables

chapter 19|24 pages

Quality and Safety of Frozen Fruits

chapter 20|18 pages

Quality and Safety of Frozen Dairy Products

chapter 21|22 pages

Quality and Safety of Frozen Ready Meals

chapter 22|22 pages

Quality and Safety of Frozen Bakery Products

part |2 pages

Part IV

chapter 24|14 pages

Physical Measurements

chapter 25|26 pages

Chemical Measurements

chapter 26|16 pages

Sensory Analysis of Frozen Foods

chapter 27|26 pages

27

chapter 28|10 pages

Shelf-Life Prediction of Frozen Foods

part |2 pages

Part V

chapter 29|26 pages

Introduction to Frozen Food Packaging

chapter 30|12 pages

Plastic Packaging of Frozen Foods

chapter 31|14 pages

Paper and Card Packaging of Frozen Foods

chapter 33|34 pages

Packaging Machinery

chapter 34|12 pages

Future Developments in Frozen Food Packaging