This thorough and authoritative handbook provides a wealth of valuable information on all aspects of the correct handling, storage, and containment of frozen foods. It discusses the full spectrum of frozen foods in five sections that cover the fundamentals of freezing, facilities for the cold chain, quality and safety, monitoring and measuring techniques, and packaging of frozen foods. The book also examines shelf-life testing, recent developments in freezing techniques, and future developments in packaging.

From the Preface: “...Nowadays, freezing is involved in almost every food process. Therefore, the purpose of this handbook is to provide engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of frozen foods. This book is also intended to assemble essential, authoritative, and complete references and data that can be used by researchers in universities and research institutions...”

Target Audience: Food engineers and technologists; upper-level students in food sciences and food engineering disciplines; and academic and industrial laboratory researchers in food processing.

Table of Contents:

Fundamentals of Freezing:

Physical—Chemical Principles in Freezing

Glass Transitions in Frozen Foods and Biomaterials

An Overview of Refrigeration Cycles

Microbiology of Frozen Foods

Thermophysical Properties of Frozen Foods

Freezing Loads and Freezing Time Calculation

Mathematical Modeling of Freezing Processes

Innovations in Freezing Process

Facilities for the Cold Chain:

Freezing Methods and Equipment

Cold Store Design and Maintenance

Transportation of Frozen Foods

Retail Display Equipment and Management

Household Refrigerators and Freezers

Monitoring and Control of the Cold Chain

Quality and Safety of Frozen Foods:

Quality and Safety of Frozen Meat and Meat Products

Quality and Safety of Frozen Poultry and Poultry Products

Safety and Quality of Frozen Fish, Shellfish, and Related Products

Quality and Safety of Frozen Vegetables

Quality and Safety of Frozen Fruits

Quality and Safety of Frozen Dairy Products

Quality and Safety of Frozen Ready Meals

Quality and Safety of Frozen Bakery Products

Quality and Safety of Frozen Eggs and Egg Products

Monitoring and Measuring Techniques for Quality and Safety:

Physsical Measurements

Chemical Measurements

Sensory Analysis of Frozen Foods

Foodborne Illnesses and Detection of Pathogenic Microorganisms

Shelf-Life Prediction of Frozen Foods

Packaging of Frozen Foods:

Introduction to Frozen Food Packaging

Plastic Packaging of Frozen Foods

Paper and Card Packaging of Frozen Foods

Packaging of Frozen Foods with Other Materials

Packaging Machinery

Future Developments in Frozen Food Packaging

Index