Chilled foods: a comprehensive guide
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge [u.a.]
Woodhead Publ. [u.a.]
2000
|
| Ausgabe: | 2. ed. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XV, 486 S. Ill., graph. Darst. |
| ISBN: | 1855734990 0849308569 |
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Datensatz im Suchindex
| _version_ | 1804128309609496576 |
|---|---|
| adam_text | Titel: Chilled foods
Autor: Stringer, Mike
Jahr: 2000
Contents
Preface ................................................................. xi
List of contributors ..................................................... xiii
Introduction: the chilled foods market 1
C. Dennis and M. Stringer, Campden and Chorleywood Food Research
Association
1.1 Definition .................................................... 1
1.2 Drivers in the chilled food sector ............................ 3
1.3 Overall market size .......................................... 6
1.4 Individual categories within the chilled food sector .......... 12
1.5 Conclusion ................................................... 15
1.6 References ................................................... 16
Part I Raw materials
1 Raw material selection: fruit and vegetables .................... 19
L. Bedford, Campden and Chorlexwood Food Research Association
1.1 Introduction .................................................. 19
1.2 Criteria for selection ......................................... 20
1 -3 Specifications ................................................ 28
1.4 New trends in raw material production ...................... 30
1.5 New trends in plant breeding ................................ 31
1.6 Conclusion ................................................... 32
1.7 Sources of further information and advice ................... 33
1.8 References ................................................... 33
vi Contents
2 Raw material selection: dairy ingredients ...................... 37
L. R. Early, Harper Adams University College
2.1 Introduction ................................................. 37
2.2 Milk composition ............................................ 37
2.3 Functional approach ......................................... 38
2.4 Sensory properties ........................................... 39
2.5 Microbiological criteria for milk products ................... 41
2.6 Chilled dairy products and milk-based ingredients used in
chilled foods ................................................. 41
2.7 Chilled desserts .............................................. 52
2.8 Ready meals ................................................. 53
2.9 Maximising quality in processing ............................ 53
2.10 Food safety issues ........................................... 55
2.11 Future trends ................................................ 57
2.12 References ................................................... 58
3 Raw material selection: meat and poultry ...................... 63
5. J. James, Food Refrigeration and Process Engineering Research
Centre
3.1 Introduction ................................................. 63
3.2 The influence of the live animal ............................. 65
3.3 Pre- and post-slaughter handling ............................. 69
3.4 Conclusions .................................................. 72
3.5 References ................................................... 73
Part II Technologies and processes
4 The refrigeration of chilled foods ............................... 79
R. D. Heap, Cambridge Refrigeration Technology
4.1 Introduction ................................................. 79
4.2 Principles of refrigeration .................................... 81
4.3 Safety and quality issues .................................... 81
4.4 Refrigerant fluids and the environment ...................... 82
4.5 Chilled foods and refrigeration .............................. 83
4.6 Chilling ...................................................... 84
4.7 Chilling equipment .......................................... 85
4.8 Chilled storage .............................................. 87
4.9 Refrigerated transport ........................................ 90
4.10 Refrigerated display cabinets ................................ 94
4.11 Regulations and legislation .................................. 96
4.12 Sources of further information ............................... 97
4.13 References ................................................... 97
Contents vii
5 Temperature monitoring and measurement ..................... 99
M. Wolfe, Food Standards Agencx, London
5.1 Introduction .................................................. 99
5.2 Importance of temperature monitoring ....................... 101
5.3 Principles of temperature monitoring ........................ 102
5.4 Temperature monitoring in practice .......................... 105
5.5 Equipment for temperature monitoring ....................... 116
5.6 Temperature and time-temperature indicators ................ 126
5.7 Temperature modelling and control .......................... 130
5.8 Further reading .............................................. 131
5.9 References ................................................... 131
6 Chilled food packaging ........................................... 135
B. P. F. Day, Campden and Chorleywood Food Research Association
6.1 Introduction .................................................. 135
6.2 Requirements of chilled food packaging materials ........... 135
6.3 Chilled food packaging materials ............................ 136
6.4 Packaging techniques for chilled food ....................... 139
6.5 Future trends ................................................. 147
6.6 Sources of further information ............................... 149
6.7 References ................................................... 149
Part III Microbiological and non-microbiological hazards
7 Chilled foods microbiology ...................................... 153
S. J. Walker and G. Belts, Campden and Chorleywood Food Research
Association
7.1 Introduction .................................................. 153
7.2 Why chill? ................................................... 154
7.3 Classification of growth ...................................... 154
7.4 The impact of microbial growth ............................. 156
7.5 Factors affecting the microflora of chilled foods ............. 157
7.6 Spoilage microorganisms .................................... 162
7.7 Pathogenic microorganisms .................................. 167
7.8 Temperature control ......................................... 173
7.9 Predictive microbiology ...................................... 174
7.10 Conclusions .................................................. 178
7.11 References ................................................... 179
8 Conventional and rapid analytical microbiology ................ 187
R. P. Belts, Campden and Chorleywood Food Research Association
8.1 Introduction .................................................. 187
8.2 Sampling ..................................................... 188
8.3 Conventional microbiological techniques .................... 188
8.4 Rapid and automated methods ............................... 191
viii Contents
8.5 Microbiological methods - the future ........................ 214
8.6 References and further reading .............................. 214
9 Non-microbial factors affecting quality and safety ............. 225
H. M. Brown and M. H. Hall, Campden and Chorleywood Food
Research Association
9.1 Introduction ................................................. 225
9.2 Characteristics of chemical reactions ........................ 226
9.3 Chemical reactions of significance in chilled foods .......... 226
9.4 Characteristics of biochemical reactions ..................... 231
9.5 Biochemical reactions of significance in chilled foods ...... 233
9.6 Characteristics of physico-chemical reactions ................ 238
9.7 Physico-chemical reactions of significance in chilled foods . 238
9.8 Non-microbiological safety issues of significance in chilled
foods ....................................................... 243
9.9 Conclusions .................................................. 248
9.10 References ................................................... 248
Part IV Safety and quality issues
10 Shelf-life determination and challenge testing .................. 259
G. Belts and L. Everis, Campden and Chorleywood Food Research
Association
10.1 Introduction ................................................. 259
10.2 Factors affecting shelf-life ................................... 260
10.3 Modelling shelf-life .......................................... 268
10.4 Determination of product shelf-life .......................... 270
10.5 Maximising shelf-life ........................................ 278
10.6 Challenge testing ............................................ 279
10.7 Future trends ................................................ 283
10.8 References ................................................... 283
11 Microbiological hazards and safe process design ............... 287
M. H. Brown, Unilever Research, Sharnbrook
11.1 Introduction ................................................. 287
11.2 Definitions ................................................... 290
11.3 Microbiological hazards ..................................... 304
11.4 Risk classes .................................................. 307
11.5 Safe process design 1: equipment and processes ............. 308
11.6 Safe process design 2: manufacturing areas ................. 316
11.7 Safe process design 3: unit operations for decontaminated
products ..................................................... 323
11.8 Control systems ............................................. 328
11.9 Conclusions .................................................. 332
11.10 References ................................................... 333
Contents ix
12 Quality and consumer acceptability ............................. 341
S. R. P. R. Durand, HP Foods Ltd
12.1 Introduction .................................................. 341
12.2 What defines sensory quality? ............................... 342
12.3 Sensory evaluation techniques ............................... 344
12.4 Determining consumer acceptability ......................... 349
12.5 Future trends and conclusion ................................. 351
12.6 References ................................................... 352
13 The hygienic design of chilled foods plant ...................... 355
J. Holah and R. H. Thorpe, Campden and Chorleywood Food Research
Association
13.1 Introduction .................................................. 355
13.2 Segregation of work zones ................................... 357
13.3 High-risk barrier technology ................................. 363
13.4 Hygienic construction ........................................ 380
13.5 Equipment ................................................... 389
13.6 Conclusion ................................................... 394
13.7 References ................................................... 394
14 Cleaning and disinfection ........................................ 397
J. Holah, Campden and Chorleywood Food Research Association
14.1 Introduction .................................................. 397
14.2 Sanitation principles ......................................... 398
14.3 Sanitation chemicals ......................................... 402
14.4 Sanitation methodology ...................................... 409
14.5 Sanitation procedures ........................................ 414
14.6 Evaluation of effectiveness .................................. 416
14.7 Management responsibilities ................................. 421
14.8 References ................................................... 423
15 Total quality management ....................................... 429
D. J. Rose, Campden and Chorleywood Food Research Association
15.1 Introduction .................................................. 429
15.2 The scope of a quality system ............................... 433
15.3 Developing a quality system ................................. 435
15.4 Implementation .............................................. 442
15.5 Performance measuring and auditing ......................... 446
15.6 Benefits ...................................................... 448
15.7 Future trends ................................................. 449
15.8 References and further reading ............................... 450
16 Legislation 451
K. Goodburn, Chilled Food Association
16.1 Introduction .................................................. 451
x Contents
16.2 Food law is reactive ......................................... 451
16.3 Food laws and international trade ........................... 452
16.4 Chilled foods are............................................ 453
16.5 Approaches to legislation .................................... 454
16.6 Codex ....................................................... 455
16.7 ATP ......................................................... 457
16.8 Canada ...................................................... 458
16.9 European Union ............................................. 458
16.10 Australia/New Zealand ...................................... 461
16.11 France ....................................................... 462
16.12 The Netherlands ............................................. 463
16.13 United Kingdom ............................................. 464
16.14 United States ................................................ 465
16.15 Summary .................................................... 468
16.16 References and further reading .............................. 468
Index ................................................................... 474
|
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| indexdate | 2024-07-09T18:47:12Z |
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| record_format | marc |
| series2 | Woodhead Publishing in food science and technology |
| spelling | Chilled foods a comprehensive guide ed. by Mike Stringer ... 2. ed. Cambridge [u.a.] Woodhead Publ. [u.a.] 2000 XV, 486 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Lebensmittelhygiene (DE-588)4034887-8 gnd rswk-swf Rohstoff (DE-588)4050419-0 gnd rswk-swf Kühlung (DE-588)4132435-3 gnd rswk-swf Mikroorganismus (DE-588)4039226-0 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Gekühltes Lebensmittel (DE-588)4289043-3 gnd rswk-swf Lebensmittelrecht (DE-588)4034898-2 gnd rswk-swf Lebensmittelqualität (DE-588)4343361-3 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Gekühltes Lebensmittel (DE-588)4289043-3 s DE-604 Rohstoff (DE-588)4050419-0 s Lebensmittelqualität (DE-588)4343361-3 s Kühlung (DE-588)4132435-3 s Lebensmittel (DE-588)4034870-2 s Mikroorganismus (DE-588)4039226-0 s Lebensmittelhygiene (DE-588)4034887-8 s Lebensmittelrecht (DE-588)4034898-2 s Stringer, Mike Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009226802&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Chilled foods a comprehensive guide Lebensmittelhygiene (DE-588)4034887-8 gnd Rohstoff (DE-588)4050419-0 gnd Kühlung (DE-588)4132435-3 gnd Mikroorganismus (DE-588)4039226-0 gnd Lebensmittel (DE-588)4034870-2 gnd Gekühltes Lebensmittel (DE-588)4289043-3 gnd Lebensmittelrecht (DE-588)4034898-2 gnd Lebensmittelqualität (DE-588)4343361-3 gnd |
| subject_GND | (DE-588)4034887-8 (DE-588)4050419-0 (DE-588)4132435-3 (DE-588)4039226-0 (DE-588)4034870-2 (DE-588)4289043-3 (DE-588)4034898-2 (DE-588)4343361-3 (DE-588)4143413-4 |
| title | Chilled foods a comprehensive guide |
| title_auth | Chilled foods a comprehensive guide |
| title_exact_search | Chilled foods a comprehensive guide |
| title_full | Chilled foods a comprehensive guide ed. by Mike Stringer ... |
| title_fullStr | Chilled foods a comprehensive guide ed. by Mike Stringer ... |
| title_full_unstemmed | Chilled foods a comprehensive guide ed. by Mike Stringer ... |
| title_short | Chilled foods |
| title_sort | chilled foods a comprehensive guide |
| title_sub | a comprehensive guide |
| topic | Lebensmittelhygiene (DE-588)4034887-8 gnd Rohstoff (DE-588)4050419-0 gnd Kühlung (DE-588)4132435-3 gnd Mikroorganismus (DE-588)4039226-0 gnd Lebensmittel (DE-588)4034870-2 gnd Gekühltes Lebensmittel (DE-588)4289043-3 gnd Lebensmittelrecht (DE-588)4034898-2 gnd Lebensmittelqualität (DE-588)4343361-3 gnd |
| topic_facet | Lebensmittelhygiene Rohstoff Kühlung Mikroorganismus Lebensmittel Gekühltes Lebensmittel Lebensmittelrecht Lebensmittelqualität Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009226802&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT stringermike chilledfoodsacomprehensiveguide |