Managing frozen foods:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton [u.a.]
CRC Pr. [u.a.]
2000
|
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVI, 286 S. Ill., graph. Darst. |
| ISBN: | 0849308445 1855734125 |
Internformat
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| 245 | 1 | 0 | |a Managing frozen foods |c ed. by Christopher J. Kennedy |
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| 650 | 7 | |a Aliments - Réfrigération |2 ram | |
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| 650 | 7 | |a Aliments surgelés |2 ram | |
| 650 | 7 | |a Conservação de alimentos |2 larpcal | |
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Datensatz im Suchindex
| _version_ | 1804128215748313088 |
|---|---|
| adam_text | Titel: Managing frozen foods
Autor: Kennedy, Christopher J.
Jahr: 2000
Contents
Preface .................................................................. ix
List of contributors ..................................................... xi
List of acronyms ....................................................... xv
1 Introduction ...................................................... 1
C. J. Kennedy, University of Leeds
2 Maintaining safety in the cold chain ............................ 5
L. Bogh-Sorensen, Danish Veterinary and Food Administration, S0borg
2.1 Introduction .................................................. 5
2.2 Response of micro-organisms to freezing .................... 5
2.3 The main risks in the supply chain for frozen foods ......... 12
2.4 Techniques for microbiological analysis ..................... 16
2.5 Sampling ..................................................... 17
2.6 Effects of temperature abuse: viability and recovery ......... 20
2.7 Thawing techniques .......................................... 21
2.8 New developments in research ............................... 24
2.9 Summary: effective monitoring and product quality ......... 25
2.10 References ................................................... 26
3 Fruit and vegetables: the quality of raw material in relation to
freezing 27
A. Maestrelli, IVTPA, Milan
3.1 Introduction .................................................. 27
3.2 Factors affecting F V cultivar selection suitable for
freezing ...................................................... 30
vi Contents
3.3 Technological factors ........................................ 33
3.4 Sensory factors .............................................. 37
3.5 Agronomic and technological aspects of potatoes for
freezing ...................................................... 39
3.6 Nutritional factors ........................................... 40
3.7 How to measure subjective and objective F V quality
characteristics ................................................ 43
3.8 Future perspective of F V cultivar selection for frozen
products ..................................................... 49
3.9 Summary .................................................... 51
3.10 Acknowledgements .......................................... 53
3.11 References ................................................... 53
4 The pre-treatment of fruits and vegetables ..................... 57
D. Torreggiani (IVTPA, Milan), T. Lucas (CEMAGREF),
A.-L. Raoult-Wack (CIRAD)
4.1 Introduction ................................................. 57
4.2 Blanching .................................................... 59
4.3 Partial dehydration and formulation techniques .............. 60
4.4 Future trends ................................................ 75
4.5 Summary .................................................... 75
4.6 References ................................................... 77
5 The pre-treatment of meat and poultry ......................... 81
S.J. James, FRPERC, Bristol
5.1 Introduction ................................................. 81
5.2 Influence of the live animal ................................. 83
5.3 Pre- and post-slaughter handling ............................. 86
5.4 New trends .................................................. 89
5.5 Summary .................................................... 90
5.6 References ................................................... 91
6 The selection and pre-treatment of fish ......................... 95
N. Hedges (Unilever Research, Shambrook) and
Jette Nielsen (The Danish Institute for Fisheries Research, Bygning)
6.1 Introduction to the freezing of fish .......................... 95
6.2 What are the elements of the frozen fish product supply
chain? ....................................................... 96
6.3 The freezing of fish ......................................... 97
6.4 Changes occurring on frozen storage ........................ 00
6.5 Pre-freezing factors that influence the quality of frozen
fish products ................................................. 103
6.6 The effect of freezing rate ................................... 06
6.7 The effect of temperature cycling ........................... 106
6.8 Summary .................................................... 106
Contents vii
6.9 References ................................................... 107
6.10 Further reading .............................................. 110
7 Factors affecting the stability of frozen foods ................... Ill
N.E. Zaritzky, CIDCA, La Plata
7.1 Physical changes during freezing and frozen storage ......... Ill
7.2 The chemistry of frozen foods ............................... 122
7.3 The impact of freezing on food quality ...................... 126
7.4 New trends in research ....................................... 130
7.5 Summary: maximising quality in the freezing processes ..... 132
7.6 References ................................................... 133
8 Freezing processed foods ......................................... 137
C. J. Kennedy, University of Leeds
8.1 Introduction .................................................. 137
8.2 Ready meals ................................................. 137
8.3 Bakery products .............................................. 143
8.4 Icecream .................................................... 149
8.5 Bibliography ................................................. 157
9 Freezer technology ............................................... 159
J.P. Miller (Air Products pic, Basingstoke) and
C. Butcher (CopyWrite, Coventry)
9.1 Introduction .................................................. 159
9.2 Refrigeration systems ........................................ 160
9.3 Freezers ...................................................... 172
9.4 Choosing a freezer ........................................... 189
9.5 Further reading .............................................. 193
10 Selecting packaging for frozen food products.................... 195
M. George, Campden and Chorleywood Food Research Association,
Chipping Campden
10.1 Introduction .................................................. 195
10.2 Essential requirements for frozen food packaging ............ 196
10.3 Legislative responsibilities ................................... 200
10.4 Types of packaging material ................................. 202
10.5 Assessing the suitability of packaging materials for different
products ...................................................... 204
10.6 Packaging machinery ........................................ 206
10.7 Future developments in frozen food packaging .............. 207
10.8 Summary: how packaging can maximise product quality .... 210
10.9 References ................................................... 210
10.10 Further reading .............................................. 211
viii Contents
11 Storing frozen food: cold store equipment and maintenance .. 213
R. Fuller, Consultant
11.1 Storage, shelf-life and product quality ....................... 213
11.2 Cold store design ............................................ 214
11.3 Detail design features ........................................ 221
11.4 Monitoring and recording product conditions ................ 225
11.5 Good operating practice ..................................... 226
11.6 New developments .......................................... 230
11.7 Summary .................................................... 231
11.8 References ................................................... 231
11.9 Further reading .............................................. 232
12 Retail display equipment ........................................ 233
G. Cortella (University of Udine) and
F. Polonara (University ofAncona)
12.1 Introduction ................................................. 233
12.2 Design of display cabinets ................................... 234
12.3 Variations for different product types ........................ 245
12.4 Installation ................................................... 245
12.5 Operation, monitoring, maintenance and breakdown ......... 248
12.6 New developments .......................................... 251
12.7 Legislative issues ............................................ 254
12.8 Summary .................................................... 257
12.9 Acknowledgements .......................................... 259
12.10 References ................................................... 259
13 Future trends in frozen foods ................................... 263
C. J. Kennedy, University of Leeds
13.1 Introduction ................................................. 263
13.2 Consumers will want more frozen foods - markets .......... 264
13.3 Frozen foods will be more nutritious ........................ 265
13.4 Ice crystals will be smaller: controlling ice nucleation ...... 266
13.5 And they will stay smaller: controlling ice crystal growth ... 269
13.6 The frozen food chain will be controlled more effectively .. 273
13.7 We will have wider choice and better display when we go
shopping ..................................................... 275
13.8 If we go shopping at all ..................................... 276
13.9 Summary .................................................... 276
13.10 Bibliography ................................................. 277
Index .................................................................. 279
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| spelling | Managing frozen foods ed. by Christopher J. Kennedy 1. publ. Boca Raton [u.a.] CRC Pr. [u.a.] 2000 XVI, 286 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Alimentos congelados Alimentos congelados (gerenciamento) larpcal Aliments - Convervation ram Aliments - Réfrigération ram Aliments congelés Aliments surgelés ram Conservação de alimentos larpcal Frozen foods Qualitätssicherung (DE-588)4126457-5 gnd rswk-swf Gefrierlebensmittel (DE-588)4156261-6 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Gefrierlebensmittel (DE-588)4156261-6 s Qualitätssicherung (DE-588)4126457-5 s DE-604 Kennedy, Christopher J. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009162929&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Managing frozen foods Alimentos congelados Alimentos congelados (gerenciamento) larpcal Aliments - Convervation ram Aliments - Réfrigération ram Aliments congelés Aliments surgelés ram Conservação de alimentos larpcal Frozen foods Qualitätssicherung (DE-588)4126457-5 gnd Gefrierlebensmittel (DE-588)4156261-6 gnd |
| subject_GND | (DE-588)4126457-5 (DE-588)4156261-6 (DE-588)4143413-4 |
| title | Managing frozen foods |
| title_auth | Managing frozen foods |
| title_exact_search | Managing frozen foods |
| title_full | Managing frozen foods ed. by Christopher J. Kennedy |
| title_fullStr | Managing frozen foods ed. by Christopher J. Kennedy |
| title_full_unstemmed | Managing frozen foods ed. by Christopher J. Kennedy |
| title_short | Managing frozen foods |
| title_sort | managing frozen foods |
| topic | Alimentos congelados Alimentos congelados (gerenciamento) larpcal Aliments - Convervation ram Aliments - Réfrigération ram Aliments congelés Aliments surgelés ram Conservação de alimentos larpcal Frozen foods Qualitätssicherung (DE-588)4126457-5 gnd Gefrierlebensmittel (DE-588)4156261-6 gnd |
| topic_facet | Alimentos congelados Alimentos congelados (gerenciamento) Aliments - Convervation Aliments - Réfrigération Aliments congelés Aliments surgelés Conservação de alimentos Frozen foods Qualitätssicherung Gefrierlebensmittel Aufsatzsammlung |
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