Handbook of Frozen Food Processing and Packaging, Second Edition [Hardcover]

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 Packagingexplores 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 Editioninclude:

• 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.

Fundamentals of Freezing
PhysicalChemical Principles in Freezing; N. Zaritzky
Glass Transitions in Frozen Food Systems; S. S. Sablani
An Overview of Refrigeration Cycles; D.-W. Sun
Microbiology of Frozen Foods; C. O. Gill
Thermophysical Properties of Frozen Foods; L. Wanl#º