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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
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