Frozen Food Science and Technology
1. Edition May 2008
368 Pages, Hardcover
Wiley & Sons Ltd
This book provides a comprehensive source of information on
freezing and frozen storage of food. Initial chapters describe the
freezing process and provide a fundamental understanding of the
thermal and physical processes that occur during freezing. Experts
in each stage of the frozen cold chain provide, within dedicated
chapters, guidelines and advice on how to freeze food and maintain
its quality during storage, transport, retail display and in the
home. Individual chapters deal with specific aspects of freezing
relevant to the main food commodities: meat, fish, fruit and
vegetables. Legislation and new freezing processes are also
covered.
Frozen Food Science and Technology offers in-depth
knowledge of current and emerging refrigeration technologies along
the entire frozen food chain, enabling readers to optimise the
quality of frozen food products. It is aimed at food scientists,
technologists and engineers within the frozen food industry; frozen
food retailers; and researchers and students of food science and
technology.
(Dr Paul Nesvadba, Rubislaw Consulting Ltd, Aberdeen, UK).
2. Effects of freezing on nutritional and microbiological
properties of foods (Mark Berry, John Fletcher, Peter McClure, Joy
Wilkinson, Unilever PLC, Sharnbrook, Bedfordshire, UK).
3. Modelling of freezing processes (Q. Tuan Pham, School of
Chemical Sciences and Engineering, University of New South Wales,
Sydney, Australia).
4. Specifying and selecting refrigeration and freezer plant (A.
Pearson, Star Refrigeration, Glasgow, UK).
5. Emerging and novel freezing processes (Dr Kostadin Fikiin,
Refrigeration Science and Technology, Technical University of
Sofia, Bulgaria).
6. Freezing of meat (Professor Steve James, Food Refrigeration
and Process Engineering Research Centre (FRPERC), Langford, North
Somerset, UK).
7. Freezing of fish (Ola M. Magnussen, Anne K. T. Hemmingsen,
Vidar Hardarsson and Tom S. Nordtvedt, SINTEF Energy Research,
Trondheim, Norway; Trygve M. Eikevik, Norwegian University of
Science and Technology, Trondheim, Norway).
8. Freezing of fruits and vegetables (Cristina Luisa Miranda
Silva, Elsa Margarida Gonçalves & Teresa Ribeiro da Silva
Brandão, Escola Superior de Biotecnologia, Universidade
Católica Portuguesa, Porto, Portugal).
9. Freezing of bakery and dessert products (Professor Alain
LeBail, ENITIAA (École Nationale D'Ingénieurs des
Techniques des Industries Agricoles et Alimentaires), Nantes,
France; Dr H. Douglas Goff, Department of Food Science, University
of Guelph, Ontario, Canada).
10. Developing frozen products for the market and the freezing
of ready-prepared meals (Dr Ronan Gormley, Ashtown Food Research
Centre (Teagasc), Ashtown, Dublin, Ireland).
11. Frozen storage (Dr Noemi E. Zaritzky, CIDCA (Centro de
Investigación y Desarrollo en Criotecnología de
Alimentos), Facultad de Ciencias Exactas, Universidad Nacional de
La Plata, Argentina).
12. Freeze drying (A.G.F. Stapley, Department of Chemical
Engineering, Loughborough University, UK).
13. Frozen food transport (Dr Girolamo Panozzo, Director of
Research, Construction Technologies Institute - Italian National
Research Council (ITC-CNR), Padova, Italy).
14. Frozen retail display (Professor Giovanni Cortella,
Department of Energy Technologies, University of Udine, Italy).
15. Consumer handling of frozen foods (Onrawee Laguerre,
Refrigerating Process Research Unit, Cemagref, Antony, France).
