Food Science and Technology: Handbook of Frozen Food Processing and Packaging (Volume 155)

Sun, D.-W. (ed)

ISBN 10: 157444607X / ISBN 13: 9781574446074

Published by Taylor & Francis Ltd., 2006

About this Item

Volume 155. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1550grams, ISBN:9781574446074.

Seller Inventory # 8661223

Bibliographic Details

• Title: Food Science and Technology: Handbook of Frozen Food Processing and Packaging (Volume 155)
• Publisher: Taylor & Francis Ltd.
• Publication Date: 2006
• Language: English
• ISBN 10: 157444607X
• ISBN 13: 9781574446074
• Binding: Hardcover
• Condition: Good
• Weight: 1550 grams
• Seller catalogs:
  • Food Science

About this title

Synopsis

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.

Review

The Handbook of Frozen Food Processing and Packaging 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 makers).
--Kostadin Fikiin, Technical University of Sofia, Bulgaria in the International Journal of Refrigeration Volume 30, Number 4, 2007