Book Details
Orange Code:56899
Paperback:707 pages
Publications:
Categories:
Sections:
1. Freezing Processes: Physical Aspects2. Principles of Freeze-Concentration and Freeze-Drying3. Principles of Frozen Storage4. Frozen Food Packaging5. Frozen Food Components and Chemical Reactions6. Flavor of Frozen Foods7. Food Sensory Attributes8. Texture in Frozen Foods9. Frozen Muscle Foods: Principles, Quality, and Shelf Life10. Operational Processes for Frozen Red Meat11. Frozen Meat: Processing Equipment12. Frozen Meat: Quality and Shelf Life13. Chemical and Physical Aspects of Color in Frozen Muscle-Based Foods14. Frozen Meat: Packaging and Quality Control15. Frozen Poultry: Process Flow, Equipment, Quality, and Packaging16. Freezing Seafood and Seafood Products: Principles and Applications17. Freezing Finfish18. Freezing Shellfish19. Freezing Secondary Seafood Products20. Frozen Seafood Safety and HACCP21. Frozen Seafood: Product Descriptions22. Frozen Vegetables: Product Descriptions23. Quality Control in Frozen Vegetables24. Production, Freezing, and Storage of Tomato Sauces and Slices25. Frozen French Fried Potatoes and Quality Assurance26. Frozen Peas: Standard and Grade
Description:
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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.
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