Managing frozen foods

Understand the frozen food market - the products, the processes,the packaging and the technology - and how this can be used to help manage a frozen food product range, with a practical and comprehensive guide in hardback book format.

The frozen food market is both significant and innovative. In addition to the core range of long-established products, many new products are launched each year to meet the growing demand for convenient products which do not compromise on quality. At the same time, new technologies are offering opportunities for new types of product and impinging on processing, storage and handling operations.

This book provides a comprehensive overview of the frozen food chain for technologists at all points along it: from raw materials suppliers through processors, manufacturers and distributors to retailers. It addresses the issues from raw material quality and selection, through freezer technology and packaging to retail display of end-product. It concludes with an assessment of the opportunities offered by recent technological developments such as anti-freeze proteins and ultrasonic techniques.

Contents

• Maintaining safety in the food chain
• Fruit and vegetables: the quality of raw material in relation to freezing
• The pre-treatment of fruits and vegetables
• The pre-treatment of meat and poultry
• The selection and pre-treatment of fish
• Factors affecting the stability of frozen foods
• Freezing processed foods
• Freezer technology
• Selecting packaging for frozen food products
• Storing frozen food: cold storage equipment and maintenance
• Retail display equipment
• Future trends in frozen foods

Hardback book - 304 pages