Handbook of frozen food processing and packaging /
Collection : Contemporary Food Engineering Mention d'édition :2nd ed. Publié par : Taylor & Francis, (Boca Raton :) Détails physiques : 1 online resource (xx, 892 pages) : illustrations, portrait. ISBN :9781439836057; 1439836051; 1439836043; 9781439836040.
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Frozen foods
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Packaging.
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COOKING
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Methods
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Canning & Preserving.
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Frozen foods.
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Frozen foods
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Packaging.
| Type de document | Site actuel | Cote | Statut | Date de retour prévue | Code à barres | Réservations |
|---|---|---|---|---|---|---|
| Livre | La bibliothèque des sciences de l'ingénieur | 664.02853 SUN (Parcourir l'étagère) | Disponible | 0000000027024 |
Includes bibliographical references and index.
Front Cover; Contents; Series Preface; Preface; Editor; Contributors; Chapter 1: Physical-Chemical Principles in Freezing; Chapter 2: Glass Transitions in Frozen Food Systems; Chapter 3: An Overview of Refrigeration Cycles; Chapter 4: Microbiology of Frozen Foods; Chapter 5: Thermophysical Properties of Frozen Foods; Chapter 6: Freezing Loads and Freezing Time Calculation; Chapter 7: Mathematical Modeling of Freezing Processes; Chapter 8: Freezing Methods and Equipment; Chapter 9: Cold Store Design and Maintenance; Chapter 10: Transportation of Frozen Foods.
Chapter 11: Retail Display Equipment and ManagementChapter 12: Household Refrigerators and Freezers; Chapter 13: Monitoring and Control of the Cold Chain; Chapter 14: Quality and Safety of Frozen Meat and Meat Products; Chapter 15: Quality and Safety of Frozen Poultry and Poultry Products; Chapter 16: Safety and Quality of Frozen Aquatic Food Products; Chapter 17: Quality and Safety of Frozen Vegetables; Chapter 18: Quality and Safety of Frozen Fruits; Chapter 19: Quality and Safety of Frozen Dairy Products; Chapter 20: Quality and Safety of Frozen Ready Meals.
Chapter 21: Quality and Safety of Frozen Bakery ProductsChapter 22: Quality and Safety of Frozen Eggs and Egg Products; Chapter 23: Physical Measurements; Chapter 24: Chemical Measurements; Chapter 25: Sensory Analysis of Frozen Foods; Chapter 26: Food-Borne Illnesses and Detection of Pathogenic Microorganisms; Chapter 27: Shelf Life Prediction of Frozen Foods; Chapter 28: Ultrasound-Accelerated Freezing; Chapter 29: High-Pressure Shift Freezing; Chapter 30: Electrostatic Field-Assisted Food Freezing; Chapter 31: Antifreeze Proteins; Chapter 32: Introduction to Frozen Food Packaging.
Chapter 33: Plastic Packaging of Frozen FoodsChapter 34: Paper-Based Packaging of Frozen Foods; Chapter 35: Packaging of Frozen Foods with Other Materials; Chapter 36: Packaging Machinery; Chapter 37: Active Packaging; Chapter 38: Intelligent Packaging; Chapter 39: Vacuum Packaging; Chapter 40: Edible Coatings and Films and Their Applications on Frozen Foods; Back Cover.
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include:Original chapters revised and updated with the latest developmentsNew section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, hig.
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