Frozen Food Science and Technology (Hardcover) (ISBN-13: 9781405154789)

This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered.

Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.

Author: Judith A. Evans
ISBN-10: 1405154780
ISBN-13: 9781405154789
Publisher: Wiley-Blackwell
Language: English
Published: 06/01/2008
Pages: 368
Format: Hardcover
Weight: 2.09lbs
Size: 9.66h x 7.06w x 0.97d

Review Citation(s):
Scitech Book News 12/01/2008 pg. 171