Cover; Half Title Page; Title Page; Copyright Page; About the Author; Table of Contents; List of Figures; List of Tables; Preface; Chapter 1 Introduction to Frozen Food Technology; Abstract; 1.1 Introduction; 1.2 Evolution in Frozen Food Technology; 1.3 Frozen Food Using Thermal Properties and Ice Crystal Development; 1.4 Cycles of Refrigeration; 1.5 Types of Refrigerant; 1.6 Criteria For Selecting Refrigeration System; 1.7 Effects of Refrigeration on Food; 1.8 Heat Transfer Techniques in Refrigeration; 1.9 Emerging Freezing Processes; 1.10 Method of Freezing; 1.11 Need of Frozen Food, 1.12 Effects of Storage1.13 Importance of Packaging; 1.14 Advantages of Frozen Food; 1.15 Disadvantage of Frozen Food; 1.16 Conclusion; References; Chapter 2 Thermal Properties and ice Crystal Development in Frozen Foods; Abstract; 2.1 Introduction; 2.2 Freezing of Foods; 2.3 Thawing of Frozen Foods; References; Chapter 3 Chilling and Freezing of Foods; Abstract; 3.1 Introduction; 3.2 Control of Microorganisms in Foods; 3.3 Refrigeration and Freezing of Foods; 3.4 Freezing and Its Methodology; 3.5 Poultry Products; 3.6 Food Safety and Quality: Effect of Refrigeration; 3.7 Nutritional Quality, 3.8 ConclusionReferences; Chapter 4 Frozen Food: Handling and Merchandising; Abstract; 4.1 Introduction; 4.2 Handling; 4.3 Frozen Food Freezing and Packaging; 4.4 Primary Cold Storage; 4.5 Transportation; 4.6 Retail Storage and Handling of Frozen Food Products; 4.7 Foodservice Storage and Handling; 4.8 Safe Handling of Frozen Foods, From Receiving to Storage to Defrosting; 4.9 Frozen Food Storage Advice; 4.10 Food Safety: Storage and Temperatures; References; Chapter 5 Effects of Freezing on Nutritional and Microbiological Properties of Foods; Abstract; 5.1 Introduction, 5.2 Effect of Refrigeration on Food Safety and Quality5.3 Refrigeration and Freezing of Foods; 5.4 Thermal Properties of Food; 5.5 Control of Microorganisms in Foods; 5.6 Heat Transfer During Chilling and Freezing; 5.7 Chilling and Freezing Systems; 5.8 Effect of Freezing on Fruits and Vegetables; 5.9 Effect of Freezing on Meat, Poultry, and Fish; 5.10 Effect of Freezing on Eggs, Milk and Bakery Products; 5.11 Conclusion; References; Chapter 6 Emerging and Novel Freezing Processes; Abstract; 6.1 Introduction; 6.2 Process Innovations in Food Freezing Industry; 6.3 Freezing Conditions, and 6.4 Fluidized-Bed Freezing Systems6.5 Immersion Freezing; 6.6 Separate Rapid Freezing of Foods by Hydrofluidization and Pumpable Ice Slurries; 6.7 High-Pressure Freezing; 6.8 Magnetic Resonance Freezing (MRF); 6.9 Air-Cycle-Based Freezing Systems; 6.10 Conclusion; References; Chapter 7 Frozen Food Storage; 7.1 Introduction; 7.2 Quality and Constancy of Frozen Food: An Issue with Frozen Foods; 7.3 Tips for Storing Frozen Foods; 7.4 Time & Temperature Tolerance (T-TT); 7.5 Practical Storage Life (PSL); 7.6 Freezing; 7.7 Food Storage; 7.8 Conclusion; References
