Features:

• Describes why quality is a fundamental edge in the $65 billion frozen-food industry
• Written and designed to aid the professional food technologist and frozen food engineer
• Explores the past, present, and future of frozen foods
• Contains separate, detailed chapters discussing the intricacies of freezing vegetables, fish, poultry, and meat
• Outlines essentials of safe packaging and the resulting shelf life
• Concludes with chapter on future trends of the frozen food industry

Based on work with more than 30 industrial and academic organizations, including Nestle, Unilever, and Danone, this book provides a unique overview of the entire supply chain. Noting the key quality factors at each stage of production, distribution and retail sales of frozen food, this book will demonstrate why quality is a fundamental advantage in this multi-billion dollar industry.

Managing Frozen Foods traces the roots of frozen food from Clarence Birdseye to the present and explains what made tonight's dinner reality - and what will make tomorrow's even more safe and delicious.

This book will serve as an invaluable resource for technicians and engineers within the frozen food industry, as well as a useful reference for students of food science and technology.

Contents

1. Introduction
2. Maintaining Safety in the Cold Chain
   1. Response of micro-organisms to freezing
   2. The major risks in the supply chain for frozen foods
   3. Techniques for microbiological analysis
   4. Sampling
   5. Effects of temperature abuse
   6. Thawing techniques
   7. New development in research
   8. Summary: Effective monitoring and product quality

3. Fruit and Vegetables: The Quality of Raw Material in Relation to Freezing
   9. Factors effecting F & V cultivar selection suitable for freezing
   10. Technological factors
   11. Sensory factors
   12. Agronomic and technological aspects of potatoes for freezing
   13. Nutritional factors
   14. How to measure subjective and objective F & V quality characteristics
   15. Future perspective of F & V cultivar selection for frozen products

4. The Pre-Treatment of Fruits and Vegetables
   16. Blanching
   17. Partial dehydration and formulation techniques
   18. Future trends

5. The Pre-Treatment of Meat and Poultry
   19. Influence of the live animal
   20. Pre- and post-slaughter handling
   21. New trends

6. The Selection and Pre-Treatment of Fish
   22. Introduction to freezing of fish
   23. What are the elements of the frozen fish product supply chain?
   24. Freezing of fish
   25. Changes occurring on frozen storage
   26. Pre-freezing factors which influence the quality of frozen fish products
   27. The effect of freezing rate
   28. The effect of temperature cycling

7. Factors Affecting the Stability of Frozen Foods
   29. Physical changes during freezing and frozen storage
   30. The chemistry of frozen foods
   31. The impact of freezing on food quality
   32. New trends in research
   33. Summary: Maximizing quality in the freezing process

8. Freezing Processed Foods
   34. Ready meals
   35. Bakery products
   36. Ice cream

9. Freezer Technology
   37. Refrigeration systems
   38. Freezers
   39. Choosing a freezer

10. Selecting Packaging for Frozen Foods
    40. Essential requirements for frozen food products
    41. Legislative responsibilities
    42. Types of packaging material
    43. Assessing the suitability of packaging material for different products
    44. Packaging machinery
    45. Future developments in frozen food packaging
    46. Summary: How packaging can maximize product quality

11. Storing Frozen Food: Cold Store Equipment and Maintenance
    47. Storage, shelf life and product quality
    48. Cold store design
    49. Detail design features
    50. Monitoring and recording product conditions
    51. Good operating practice
    52. New developments

12. Retail Display Equipment
    53. Design of display cabinets
    54. Variations for different product types
    55. Installation
    56. Operation, monitoring, maintenance, breakdown
    57. New developments
    58. Legislative issues

13. Future Trends in Frozen Foods
    59. Consumers will want more frozen foods - markets
    60. Frozen food will be more nutritious
    61. Ice crystals will be smaller - controlling ice nucleation
    62. And they will stay smaller - controlling ice crystal growth
    63. The frozen food chain will be controlled more effectively
    64. We will have wider choice and better display when we go shopping
    65. If we go shopping at all

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