Handbook of Frozen Foods: 1st Edition (Hardback) book cover

Handbook of Frozen Foods

1st Edition

Edited by Y. H. Hui, Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip

CRC Press

1,293 pages

Purchasing Options:$ = USD
Hardback: 9780824747121
pub: 2004-03-29
$420.00
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Description

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.

Table of Contents

Freezing Principles

Freezing Processes: Physical Aspects

Principles of Freeze-Concentration and Freeze-Drying

Principles of Frozen Storage

Frozen Food Packaging

Frozen Food Characteristics

Frozen Food Components and Chemical Reactions

Flavor of Frozen Foods

Food Sensory Attributes

Texture in Frozen Foods

Frozen Meat and Poultry

Frozen Muscle Foods: Principles, Quality, and Shelf Life

Operational Processes for Frozen Red Meat

Frozen Meat: Processing Equipment

Frozen Meat: Quality and Shelf Life

Chemical and Physical Aspects of Color in Frozen Muscle-Based Foods

Frozen Meat: Packaging and Quality Control

Frozen Poultry: Process Flow, Equipment, Quality, and Packaging

Frozen Seafoods

Freezing Seafood and Seafood Products Principles and Applications

Freezing Finfish

Freezing Shellfish

Freezing Secondary Seafood Products

Frozen Seafood Safety and HACCP

Frozen Seafood: Product Descriptions

Frozen Vegetables

Frozen Vegetables: Product Descriptions

Quality Control in Frozen Vegetables

Production, Freezing, and Storage of Tomato Sauces and Slices

Frozen French Fried Potatoes and Quality Assurance

Frozen Peas: Standard and Grade

Frozen Fruits and Fruit Products

Frozen Fruits and Fruit Juices: Product Description

Frozen Guava and Papaya Products

Frozen Citrus Juices

Frozen Desserts, Frozen Dough, and Microwavable Frozen Foods

Ice Cream and Frozen Desserts

Effect of Freezing on Dough Ingredients

Microwavable Frozen Food or Meals

Frozen Foods Safety Considerations

Safety of Frozen Foods

Frozen Food Plants: Safety and Inspection

Frozen Dessert Processing: Quality, Safety, and Risk Analysis

Frozen Foods and Enforcement Activities

Appendix A FDA Standard for Frozen Vegetables: 21 CFR 158. Definitions: 21 CFR 158.3; FDA Standard for Frozen Vegetables: 21 CFR 158. Frozen Peas: 21 CFR 158.170

Appendix B Frozen Dessert Processing: Quality, Safety, and Risk Analysis. Special Operations

Index

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science