Handbook of Frozen Foods [Hardcover]

Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.

Freezing Principles
Freezing Processes: Physical Aspects
Principles of Freeze-Concentration and Freeze-Drying
Principles of Frozen Storage
Frozen Food Packaging

Frozen Food Characteristics
Frozen Food Components and Chemical Reactions
Flavor of Frozen Foods
Food Sensory Attributes
Texture in Frozen Foods

Frozen Meat and Poultry
Frozen Muscle Foods: Principles, Quality, and Shelf Life
Operational Processes for Frozen Red Meat
Frozen Meat: Processing Equipment
Frozen Meat: Quality and Shelf Life
Chemical and Physical Aspects of Color in Frozen Muscle-Based Foods
Frozen Meat: Packaging and Quality Control
Frozen Poultry: Process Flow, Equipment, Quality, and Packaging

Frozen Seafoods
Freezing Seafood and Seafood Products Principles and Applications
Freezing Finfish
Freezing Shellfish
Freezing Secondary Seafood Products
Frozen Seafood Safety and HACCP
Frozen Seafood: Product Descriptions

Frozen Vegetables
Frozen Vegetables: Product Descriptions
Quality Control in Frozen Vegetables
Production, Freezing, and Storage of Tomato Sauces and Slices
Frozen French Fried Potatoes and Quality Assurance<l3