Description

While understanding the quantitative impact of storage on the quality of frozen food is key, there are other significant concepts to be understood in order to develop an optimal system. Written by industry expert Dennis Heldman, Food Freezing and Frozen Food Storage presents an evaluation of all aspects of the frozen food chain with particular emphasis on providing a basis for improving the sustainability of frozen foods.

Beginning with food composition and the unique impact of composition on all aspects of the freezing process and the stability of frozen food quality during storage, this book includes examples of process analysis and design to guide the reader through the planning and implementation of a sustainable, efficient and effective process design in a quantitative manner.

Key Features

  • Recognizes the importance of sustainability within this energy-intensive food manufacturing process
  • Includes examples of process analysis and design to provide quantitative understanding of concepts
  • Goes beyond the freezing process and quality impact to explore all aspects of the frozen food chain

Readership

Professionals and advanced and continuing education students involved in frozen food industry including engineers, packagers and processors

Table of Contents

Chapter 1 – Introduction

Chapter 2 – Food freezing systems

Chapter 3 – Thermodynamics of freezing and thawing processes

Chapter 4 – Frozen food properties

Chapter 5 – Temperature distributions during freezing and thawing

Chapter 6 – Time to freeze and thaw

Chapter 7 – Cost to freeze

Chapter 8 – Process impact on frozen food quality

Chapter 9 – Frozen Food Storage

Chapter 10 – Future of frozen food industry

Details

No. of pages:
400
Language:
English
Copyright:
© 2017
Imprint:
Academic Press
Print ISBN:
9780124072350
Electronic ISBN:
9780124076648

About the author

Dennis Heldman

Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.