Product Description

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of correctly handling and containing frozen foods.

The book is divided into five parts for ease of accessibility and comprehension. Fundamentals of Freezing explains the basics of freezing. Facilities for the Cold Chain focuses on freezing-related equipment and facilities. Quality and Safety of Frozen Foods stresses the importance of quality, safety, and the nutritional values of frozen foods. Monitoring and Measuring Techniques for Quality and Safety describes the methods and techniques used to measure and maintain the quality and safety of frozen foods. The final part, Packaging of Frozen Foods discusses topics such as the various packaging materials used, a description of packaging machinery, and the future developments foreseen in frozen food packaging.

Providing chapters written by authors with esteemed academic and professional credentials, the Handbook of Frozen Food Processing and Packaging is an essential resource for scientists in the frozen food industry.

Product Details

• Amazon Sales Rank: #662678 in Books
• Published on: 2005-11-14
• Original language: English
• Binding: Hardcover
• 760 pages

Review
… provides food professionals in industry, government, or academia, essential, comprehensive, and easily accessible information about today’s frozen food systems. … The volume is liberal and well illustrated, greatly assisting the readers to understand the author’s explanations. … Dr. Sun’s work is a welcome and needed addition to the library of any food professional working with frozen products.
—Keith W. Gates, Seafood Specialist and Associate Director, University of Georgia, in the Journal of Aquatic Food Product Technology, Vol. 16, No. 1, 2007
… written by a strong team of 51 top international experts with esteemed academic and professional credentials, provides critical, comprehensive and readily accessible information on the contemporary art and science of frozen foods. … represents an excellent edition, which considers a large diversity of cold-chain-related issues reports on up-to-date research findings and affords a vast amount of useful state-of-the-art knowledge in the field of food freezing technologies and logistics. The book is one of the finest and most complete publications on frozen food ever issued around the world – an admirable encyclopedic resource for all stakeholders of the refrigeration science and industry (including upper-level students, post-graduates, researchers, cold chain operators, food technologists, engineers, equipment designers, public  authorities and food policy markers).
— Kostadin Fikiin, Refrigeration Science and Technology, Technical University of Sofia, Bulgaria, in International Journal of Refrigeration, Vol. 30, No. 4, November 2007