Handbook of Frozen Food Processing and Packaging
Crc Press Inc (Verlag)
978-1-4398-3604-0 (ISBN)
Highlights in the Second Edition include:
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.
Da-Wen Sun is a leading educator in food engineering and a Professor of Food and Biosystems Engineering and the Director of the Food Refrigeration and Computerised Food Technology Research Group at University College Dublin (UCD). His main research activities include cooling, drying, and refrigeration processes and systems; quality and safety of food products; bioprocess simulation and optimization; and computer vision technology. His innovative studies on vacuum cooling of cooked meats, pizza quality inspection by computer vision, and edible films for shelf life extension of fruit and vegetables have been widely reported in national and international media.
Fundamentals of Freezing. Facilities for the Cold Chain. Quality and Safety of Frozen Foods. Monitoring and Measuring Techniques for Quality and Safety. Emerging Technologies in Food Freezing. Packaging of Frozen Foods. Trends in Frozen Food Packaging. Index.
Erscheint lt. Verlag | 11.11.2011 |
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Reihe/Serie | Contemporary Food Engineering |
Zusatzinfo | 105 Tables, black and white; 268 Illustrations, black and white |
Verlagsort | Bosa Roca |
Sprache | englisch |
Maße | 178 x 254 mm |
Gewicht | 1723 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-4398-3604-3 / 1439836043 |
ISBN-13 | 978-1-4398-3604-0 / 9781439836040 |
Zustand | Neuware |
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