Hui: Handbook of Frozen Foods

Part 1 Freezing Principles

• Freezing Processes: Physical Aspects
• Principles of Freeze-Concentration and Freeze-Drying
• Principles of Frozen Storage
• Frozen Food Packaging

Part 2 Frozen Food Characteristics

• Frozen Food Components and Chemical Reactions
• Flavor of Frozen Foods
• Food Sensory Attributes
• Texture in Frozen Foods

Part 3 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

Part 4 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

Part 5 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

Part 6 Frozen Fruits and Fruit Products

• Frozen Fruits and Fruit Juices: Product Description
• Frozen Guava and Papaya Products
• Frozen Citrus Juices

Part 7 Frozen Desserts, Frozen Dough, and Microwavable Frozen Foods

• Ice Cream and Frozen Desserts
• Effect of Freezing on Dough Ingredients
• Microwavable Frozen Food or Meals

Part 8 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

Appendices

• 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

Handbook of Frozen Foods (Food Science and Technology) by Y.H. Hui, Paul Cornillon, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell and Wai-Kit Nip describes the manufacture, processing, inspection, and safety of frozen foods-surveying a wide range of topics in frozen food packaging, quality, and shelf-life. Details the procedures, regulations, and technologies impacting each category of frozen food production-from red meat, poultry, and eggs to fruit, vegetable, dairy, and bakery products.

Led by an international editorial team, this volume is the result of the combined efforts of more than 50 contributors from 10 countries that have expertise in various aspects of frozen food. The handbook contains 36 chapters that are organized into eight comprehensive and accessible parts that approach the topic in a unique manner - making it an essential reference on frozen food for those in government, industry, and academia.

Book Details

• Hardcover: 1293 pages
• Publisher: CRC; 1 edition (March 29, 2004)
• Language: English
• ISBN-10: 0824747127
• ISBN-13: 9780824747121
• Dimensions: 10.1 x 7.2 x 1.5 inches

List Price: $309.95 

Tags: Frozen Foods