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Handbook of Frozen Food Processing and Packaging

Edited by: Da-Wen Sun

Print publication date:  October  2011
Online publication date:  April  2016

Print ISBN: 9781439836040
eBook ISBN: 9781439836057
Adobe ISBN:

 Cite  Marc Record

Book description

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.

Table of contents

Chapter  1:  Physical–Chemical Principles in Freezing Download PDF
Chapter  2:  Glass Transitions in Frozen Food Systems Download PDF
Chapter  3:  An Overview of Refrigeration Cycles Download PDF
Chapter  4:  Microbiology of Frozen Foods Download PDF
Chapter  5:  Thermophysical Properties of Frozen Foods Download PDF
Chapter  6:  Freezing Loads and Freezing Time Calculation Download PDF
Chapter  7:  Mathematical Modeling of Freezing Processes Download PDF
Chapter  8:  Freezing Methods and Equipment Download PDF
Chapter  9:  Cold Store Design and Maintenance Download PDF
Chapter  10:  Transportation of Frozen Foods Download PDF
Chapter  11:  Retail Display Equipment and Management Download PDF
Chapter  12:  Household Refrigerators and Freezers Download PDF
Chapter  13:  Monitoring and Control of the Cold Chain Download PDF
Chapter  14:  Quality and Safety of Frozen Meat and Meat Products Download PDF
Chapter  15:  Quality and Safety of Frozen Poultry and Poultry Products Download PDF
Chapter  16:  Safety and Quality of Frozen Aquatic Food Products Download PDF
Chapter  17:  Quality and Safety of Frozen Vegetables Download PDF
Chapter  18:  Quality and Safety of Frozen Fruits Download PDF
Chapter  19:  Quality and Safety of Frozen Dairy Products Download PDF
Chapter  20:  Quality and Safety of Frozen Ready Meals Download PDF
Chapter  21:  Quality and Safety of Frozen Bakery Products Download PDF
Chapter  22:  Quality and Safety of Frozen Eggs and Egg Products Download PDF
Chapter  23:  Physical Measurements Download PDF
Chapter  24:  Chemical Measurements Download PDF
Chapter  25:  Sensory Analysis of Frozen Foods Download PDF
Chapter  26:  Food-Borne Illnesses and Detection of Pathogenic Microorganisms Download PDF
Chapter  27:  Shelf Life Prediction of Frozen Foods Download PDF
Chapter  28:  Ultrasound-Accelerated Freezing Download PDF
Chapter  29:  High-Pressure Shift Freezing Download PDF
Chapter  30:  Electrostatic Field–Assisted Food Freezing Download PDF
Chapter  31:  Antifreeze Proteins Download PDF
Chapter  32:  Introduction to Frozen Food Packaging Download PDF
Chapter  33:  Plastic Packaging of Frozen Foods Download PDF
Chapter  34:  Paper-Based Packaging of Frozen Foods Download PDF
Chapter  35:  Packaging of Frozen Foods with Other Materials Download PDF
Chapter  36:  Packaging Machinery Download PDF
Chapter  37:  Active Packaging Download PDF
Chapter  38:  Intelligent Packaging Download PDF
Chapter  39:  Vacuum Packaging Download PDF
Chapter  40:  Edible Coatings and Films and Their Applications on Frozen Foods Download PDF
prelims Download PDF
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