Handbook of Frozen Food Processing and Packaging: 2nd Edition (Hardback) book cover

Handbook of Frozen Food Processing and Packaging

2nd Edition

Edited by Da-Wen Sun

CRC Press

936 pages | 268 B/W Illus.

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Hardback: 9781439836040
pub: 2011-10-19
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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.

Table of Contents

Fundamentals of Freezing

Physical–Chemical Principles in Freezing; N. Zaritzky

Glass Transitions in Frozen Food Systems; S. S. Sablani

An Overview of Refrigeration Cycles; D.-W. Sun

Microbiology of Frozen Foods; C. O. Gill

Thermophysical Properties of Frozen Foods; L. Wang and C. L. Weller

Freezing Loads and Freezing Time Calculation; G. S. Mittal

Mathematical Modeling of Freezing Processes; Q. T. Pham

Facilities for the Cold Chain

Freezing Methods and Equipment; M. F. North and S. J. Lovatt

Cold Store Design and Maintenance; S. J. James and C. James

Transportation of Frozen Foods; S. Estrada-Flores

Retail Display Equipment and Management; G. Cortella and P. D’Agaro

Household Refrigerators and Freezers; R. H. Mascheroni and V. O. Salvadori

Monitoring and Control of the Cold Chain; P. S. Taoukis, M. C. Giannakourou, and T. N. Tsironi

Quality and Safety of Frozen Foods

Quality and Safety of Frozen Meat and Meat Products; S. J. James and C. James

Quality and Safety of Frozen Poultry and Poultry Products; N. M. Kotrola and P. Mohyla

Safety and Quality of Frozen Aquatic Food Products; J. Jaczynski, R. Tahergorabi, A. L. Hunt, and J. W. Park

Quality and Safety of Frozen Vegetables; W. C. Parreño and M. D. Álvarez Torres

Quality and Safety of Frozen Fruits; G. Cortellino

Quality and Safety of Frozen Dairy Products; H. D. Goff

Quality and Safety of Frozen Ready Meals; P. G. Creed

Quality and Safety of Frozen Bakery Products; A. Le Bail, C. Tzia, and V. Giannou

Quality and Safety of Frozen Eggs and Egg Products; L.-S. Lai

Monitoring and Measuring Techniques for Quality and Safety

Physical Measurements; P. K. Mallikarjunan

Chemical Measurements; M. C. Erickson

Sensory Analysis of Frozen Foods; E. Chambers IV

Food-Borne Illnesses and Detection of Pathogenic Microorganisms; A. G. M. Scannell

Shelf Life Prediction of Frozen Foods; B. M. McKenna

Emerging Technologies in Food Freezing

Ultrasound Accelerated Freezing; A. Delgado and Da-Wen Sun

High-Pressure Shift Freezing; L. Otero and P. D. Sanz

Electrostatic Field-Assisted Food Freezing; A. Le-Bail, M. Orlowska, and M. Havet

Antifreeze Proteins; S. Wang and D.-W. Sun

Packaging of Frozen Foods

Introduction to Frozen Food Packaging; K. Cooksey and J. Krochta

Plastic Packaging of Frozen Foods; K. H. Lee and D.-W. Sun

Paper-Based Packaging of Frozen Foods; G. L. Robertson

Packaging of Frozen Foods with Other Materials; G. Hasselmann and A. K. Scheer

Packaging Machinery; R. S. Matche and H. S. Sathish

Trends in Frozen Food Packaging

Active Packaging; D. S. Lee

Intelligent Packaging; P. Suppakul

Vacuum Packaging; P. Rachtanapun and C. Rachtanapun

Edible Coatings and Films and Their Applications on Frozen Foods; J. Duan and Y. Zhao


About the Editor

Da-Wen Sun isa leading educator in food engineering and a Professor of Food and Biosystems Engineering and the Director of the Food Refrigeration and Computerised Food Technology Research Group at University College Dublin (UCD). His main research activities include cooling, drying, and refrigeration processes and systems; quality and safety of food products; bioprocess simulation and optimization; and computer vision technology. His innovative studies on vacuum cooling of cooked meats, pizza quality inspection by computer vision, and edible films for shelf life extension of fruit and vegetables have been widely reported in national and international media.

About the Series

Contemporary Food Engineering

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