Buch, Englisch, 304 Seiten, Format (B × H): 163 mm x 240 mm, Gewicht: 585 g
Buch, Englisch, 304 Seiten, Format (B × H): 163 mm x 240 mm, Gewicht: 585 g
Reihe: Woodhead Publishing Food Scien
ISBN: 978-1-85573-412-8
Verlag: WOODHEAD PUB
- It then considers the selection of raw materials and pre-treatment before examining the range of physical and chemical factors affecting the sensory and nutritional quality of food during freezing.
- This is followed by a comprehensive review of freezer technology and identifies the essential selection criteria that food manufacturers need to consider.
- Further chapters discuss the selection of packaging, cold store design, equipment and maintenance as well as the key area of retail display equipment.
- Dr Christopher J Kennedy concludes the book by providing a valuable insight into the future of this industry, outlining the opportunities offered by latest developments such as anti-freeze proteins and ultrasonic techniques.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Maintaining safety in the food chain; Fruit and vegetables: The quality of raw material in relation to freezing; Pre-treatment of fruit and vegetables; Pre-treatment of meat and poultry; Selection and pre-treatment of fish; Factors affecting the stability of frozen foods; Freezing processed foods; Freezer technology; Selecting packaging for frozen food products; Storing frozen food: Cold store equipment and maintenance; Retail display equipment; Future trends in frozen foods.