- Print ISBN 9780124072350
- Electronic ISBN 9780124076648
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.
Professionals and advanced and continuing education students involved in frozen food industry including engineers, packagers and processors
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