Handbook of Frozen Food Processing and Packaging

Herausgeber: Sun, Da-Wen

• Gebundenes Buch

Produktbeschreibung

Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.

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Produktdetails

• Verlag: CRC Press
• 2. Auflage
• Seitenzahl: 936
• Erscheinungstermin: 19. Oktober 2011
• Englisch
• Abmessung: 260mm x 183mm x 54mm
• Gewicht: 1918g
• ISBN-13: 9781439836040
• ISBN-10: 1439836043
• Artikelnr.: 33456966

Autorenporträt

Da-Wen Sun is a leading educator in food engineering and a Professor of Food and Biosystems Engineering and the Director of the Food Refrigeration and Computerised Food Technology Research Group at University College Dublin (UCD). His main research activities include cooling, drying, and refrigeration processes and systems; quality and safety of food products; bioprocess simulation and optimization; and computer vision technology. His innovative studies on vacuum cooling of cooked meats, pizza quality inspection by computer vision, and edible films for shelf life extension of fruit and vegetables have been widely reported in national and international media.

Inhaltsangabe

Fundamentals of Freezing. Facilities for the Cold Chain. Quality and Safety
of Frozen Foods. Monitoring and Measuring Techniques for Quality and
Safety. Emerging Technologies in Food Freezing. Packaging of Frozen Foods.
Trends in Frozen Food Packaging. Index.