Managing Frozen Foods
- C J Kennedy, Consultant, UK
Quality is a fundamental competitive advantage. However, the quality of frozen foods is dependent upon the strength or weakness of each link in the supply chain. This book examines the key quality factors at each stage in the frozen food supply chain, from raw material selection through processing and storage to retail display. Managing frozen foods is a unique overview of this entire industry and provides frozen food manufacturers, distributors and retailers with:
- The book begins with a review of the safety of frozen foods in production and distribution.
- It then considers the selection of raw materials and pre-treatment before examining the range of physical and chemical factors affecting the sensory and nutritional quality of food during freezing.
- This is followed by a comprehensive review of freezer technology and identifies the essential selection criteria that food manufacturers need to consider.
- Further chapters discuss the selection of packaging, cold store design, equipment and maintenance as well as the key area of retail display equipment.
- Dr Christopher J Kennedy concludes the book by providing a valuable insight into the future of this industry, outlining the opportunities offered by latest developments such as anti-freeze proteins and ultrasonic techniques.
Technicians and engineers within the frozen food industry; Students of food science and technology
- Published: June 2000
- Imprint: Woodhead Publishing
- ISBN: 978-1-85573-412-8
Anyone who properly studies this book and its references would know almost everything there is to know about frozen fish and other foods., Professional Fisherman