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This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products.
Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product's quality and ultimate consumer acceptance.
List of contents
1 Freezing Systems.- 2 Overview Of Physical/Chemical Aspects of Freezing.- 3 Measurement and Interpretation of the Glass Transition in Frozen Foods.- 4 Modeling of Food Freezing.- 5 Moisture Migration and Ice Recrystallization in Frozen Foods.- 6 Freeze-Cracking.- 7 Quality Deterioration in Frozen Foods Associated with Hydrolytic Enzyme Activities.- 8 Protein Denaturation and Functionality Losses.- 9 Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods.- 10 Relationship of Frozen-Food Quality to Microbial Survival.- 11 Cryoprotectants for Improving Frozen-Food Quality.- 12 Antioxidants and Their Application to Frozen Foods.- 13 Edible Coatings and Films.- 14 Product Composition and the Quality of Frozen Foods.- 15 Role of Packaging in Quality Preservation of Frozen Foods.- 16 Physical and Ultrastructural Measurements.- 17 Chemical Measurements of Frozen Foods.- 18 Sensory Evaluation Methods to Measure Quality of Frozen Food.- 19 Shelf-Life Testing: Procedures and Prediction Methods.- 20 Consumer Acceptance of Frozen Foods.- 21 Marketing Frozen Foods.- 22 Total Quality Management for the Frozen-Food Industry.- 23 Quality Enhancement.
