Handbook of Frozen Foods

Front Cover
Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip
CRC Press, Mar 29, 2004 - Technology & Engineering - 1293 pages
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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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This is an excellent resource for me. I found an answer from this book during a recent cluster of food poisoning investigation. Thanks.

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Contents

Freezing Processes Physical Aspects
1
Principles of FreezeConcentration and FreezeDrying
13
Principles of Frozen Storage
25
Frozen Food Packaging
55
Frozen Food Components and Chemical Reactions
67
Flavor of Frozen Foods
83
Food Sensory Attributes
93
Texture in Frozen Foods
149
Frozen Seafood Product Descriptions
365
Frozen Vegetables Product Descriptions
395
Quality Control in Frozen Vegetables
405
Production Freezing and Storage of Tomato Sauces and Slices
415
Frozen French Fried Potatoes and Quality Assurance
433
Frozen Peas Standard and Grade
449
Frozen Fruits and Fruit Juices Product Description
461
Frozen Guava and Papaya Products
473

Frozen Muscle Foods Principles Quality and Shelf Life
169
Operational Processes for Frozen Red Meat
177
Frozen Meat Processing Equipment
193
Frozen Meat Quality and Shelf Life
201
Chemical and Physical Aspects of Color in Frozen MuscleBased Foods
215
Frozen Meat Packaging and Quality Control
227
Frozen Poultry Process Flow Equipment Quality and Packaging
239
Freezing Seafood and Seafood Products Principles and Applications
245
Freezing Finfish
295
Freezing Shellfish
309
Freezing Secondary Seafood Products
325
Frozen Seafood Safety and HACCP
339
Frozen Citrus Juices
483
Ice Cream and Frozen Desserts
499
Effect of Freezing on Dough Ingredients
571
Microwavable Frozen Food or Meals
581
Safety of Frozen Foods
595
Frozen Food Plants Safety and Inspection
619
Frozen Dessert Processing Quality Safety and Risk Analysis
641
Frozen Foods and Enforcement Activities
665
FDA Standard for Frozen Vegetables 21 CFR 158 Definitions 21 CFR 1583 FDA Standard for Frozen Vegetables 21 CFR 158 Frozen peas 21 CFR 1...
681
Frozen Dessert Processing Quality Safety and Risk Analysis Special Operations
687
Index
719
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