Food Freezing

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Food Freezing

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Author : William B. Bald
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Food Freezing written by William B. Bald and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.

Food Freezing: Today and Tomorrow represents the contributions of the invited speakers to an advanced study seminar held by the Institute for Applied Biology of the University of York during April 1990. The main objective of the seminar was to bring together food scientists and engineers to discuss their mutual problems and to seek new directions for possible solutions.

Fundamentals Of Food Freezing

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Author : Norman W. Desrosier
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Fundamentals Of Food Freezing written by Norman W. Desrosier and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Social Science categories.

The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.

Freezing Effects On Food Quality

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Author : Jeremiah
language : en
Publisher: CRC Press
Release Date : 2019-02-25

Freezing Effects On Food Quality written by Jeremiah and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-02-25 with Health & Fitness categories.

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.

Handbook Of Frozen Food Processing And Packaging Second Edition

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Author : Da-Wen Sun
language : en
Publisher: CRC Press
Release Date : 2011-10-19

Handbook Of Frozen Food Processing And Packaging Second Edition written by Da-Wen Sun and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-19 with Technology & Engineering categories.

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.

Frozen Food Science And Technology

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Author : Judith A. Evans
language : en
Publisher: John Wiley & Sons
Release Date : 2009-01-21

Frozen Food Science And Technology written by Judith A. Evans and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-01-21 with Technology & Engineering categories.

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.

Handbook Of Frozen Food Processing And Packaging

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Author : Da-Wen Sun
language : en
Publisher: CRC Press
Release Date : 2016-04-19

Handbook Of Frozen Food Processing And Packaging written by Da-Wen Sun and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.

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

Managing Frozen Foods

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Author : C J Kennedy
language : en
Publisher: Elsevier
Release Date : 2000-06-27

Managing Frozen Foods written by C J Kennedy and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-06-27 with Technology & Engineering categories.

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

Food Freezing

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Author : John Trecartin Ogden
language : en
Publisher:
Release Date : 1947

Food Freezing written by John Trecartin Ogden and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1947 with Frozen foods categories.

Quick Freezing Preservation Of Foods Foods Of Animal Origin

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Author : J. S. Pruthi
language : en
Publisher: Allied Publishers
Release Date : 1999

Quick Freezing Preservation Of Foods Foods Of Animal Origin written by J. S. Pruthi and has been published by Allied Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Food categories.

Freezing Of Fruits And Vegetables

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Author : Gustavo V. Barbosa-Cánovas
language : en
Publisher: Food & Agriculture Org.
Release Date : 2005-01-01

Freezing Of Fruits And Vegetables written by Gustavo V. Barbosa-Cánovas and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-01 with Technology & Engineering categories.

This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Comparedto other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.