Frozen Food Technology Book from C.H.I.P.S.

Frozen Foods

edited by
Christopher J. Kennedy


  • 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.


  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
    1. Factors effecting F & V cultivar selection suitable for freezing
    2. Technological factors
    3. Sensory factors
    4. Agronomic and technological aspects of potatoes for freezing
    5. Nutritional factors
    6. How to measure subjective and objective F & V quality characteristics
    7. Future perspective of F & V cultivar selection for frozen products

  4. The Pre-Treatment of Fruits and Vegetables
    1. Blanching
    2. Partial dehydration and formulation techniques
    3. Future trends

  5. The Pre-Treatment of Meat and Poultry
    1. Influence of the live animal
    2. Pre- and post-slaughter handling
    3. New trends

  6. The Selection and Pre-Treatment of Fish
    1. Introduction to freezing of fish
    2. What are the elements of the frozen fish product supply chain?
    3. Freezing of fish
    4. Changes occurring on frozen storage
    5. Pre-freezing factors which influence the quality of frozen fish products
    6. The effect of freezing rate
    7. The effect of temperature cycling

  7. Factors Affecting the Stability of Frozen Foods
    1. Physical changes during freezing and frozen storage
    2. The chemistry of frozen foods
    3. The impact of freezing on food quality
    4. New trends in research
    5. Summary: Maximizing quality in the freezing process

  8. Freezing Processed Foods
    1. Ready meals
    2. Bakery products
    3. Ice cream

  9. Freezer Technology
    1. Refrigeration systems
    2. Freezers
    3. Choosing a freezer

  10. Selecting Packaging for Frozen Foods
    1. Essential requirements for frozen food products
    2. Legislative responsibilities
    3. Types of packaging material
    4. Assessing the suitability of packaging material for different products
    5. Packaging machinery
    6. Future developments in frozen food packaging
    7. Summary: How packaging can maximize product quality

  11. Storing Frozen Food: Cold Store Equipment and Maintenance
    1. Storage, shelf life and product quality
    2. Cold store design
    3. Detail design features
    4. Monitoring and recording product conditions
    5. Good operating practice
    6. New developments

  12. Retail Display Equipment
    1. Design of display cabinets
    2. Variations for different product types
    3. Installation
    4. Operation, monitoring, maintenance, breakdown
    5. New developments
    6. Legislative issues

  13. Future Trends in Frozen Foods
    1. Consumers will want more frozen foods - markets
    2. Frozen food will be more nutritious
    3. Ice crystals will be smaller - controlling ice nucleation
    4. And they will stay smaller - controlling ice crystal growth
    5. The frozen food chain will be controlled more effectively
    6. We will have wider choice and better display when we go shopping
    7. If we go shopping at all

click here to see books videos cd-roms of related interest


Managing Frozen Foods
edited by Christopher J. Kennedy
304 pages $268.95 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2008 Culinary and Hospitality Industry Publications Services