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Frozen Food Processing Guide from C.H.I.P.S.

Quality in Frozen Food

edited by Marilyn C. Erickson
and Yen-Con Hung


Transcending the boundaries of product indentity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing) categorical (classification of quality losses) analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy).

Features:

  • Provides a thorough discussion of the technological and fundamental features of freezing, providing a solid background for the remaining sections which emphasize the effects on food quality.
  • Explores the different types of deterioration which occur in frozen foods.
  • Elaborates on treatments, outside the freezing process, which may minimize quality losses during freezing and storage.
  • Examines methods by which quality losses may be assessed.
  • Discusses administrative policies or strategies within industrial and academic research communities that impact a frozen product's quality and ultimately its purchase.

Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic profesionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest.

Contents

Section One: Theoretical and experimental aspects of food freezing.
Freezing systems. Overview of physical/chemical aspects of freezing. Measurement and interpretation of the glass transition in frozen foods. Modeling of food freezing.

Section two: Quality losses associated with frozen foods.
Moisture migration and ice recrystallization in frozen foods. Freeze-cracking. Quality deterioration in frozen foods associated with hydrolic enzyme activities. Protein denaturation and functionality losses. Lipid oxidation: flavor and nutritional quality deterioration in frozen foods. Relationship of frozen food quality to microbial survival.

Section three: Techniques to minimize quality losses.
Cryoprotectants for improving frozen food quality. Antioxidants and their application to frozen foods. Edible coatings and films. Product composition and the quality of frozen foods. Role of packaging in quality preservation of frozen foods.

Section four: Monitering of quality in frozen foods.
Physical and ultrastructural measurements. Chemical measurements of frozen foods. Sensory evaluation methods to measure quality in frozen food. Shelf-life predictions.

Section five: Strategies to ensure frozen product quality today and tomorrow.
Consumer acceptance of frozen foods. Marketing frozen foods. Total quality management for the frozen food industry. Quality enhancement.

Index

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Quality in Frozen Food
edited by Marilyn C. Erickson and Yen-Con Hung
484 pages • $149.00 + shipping

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