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 cor

part |2 pages

Part I

chapter 1|30 pages

Physical–Chemical Principles in Freezing

chapter 3|28 pages

An Overview of Refrigeration Cycles

chapter 4|16 pages

Microbiology of Frozen Foods

chapter 5|26 pages

Thermophysical Properties of Frozen Foods

chapter 8|22 pages

Innovations in Freezing Process

part |2 pages

Part II

chapter 9|12 pages

Freezing Methods and Equipment

chapter 10|16 pages

Cold Store Design and Maintenance

chapter 11|16 pages

Transportation of Frozen Foods

chapter 12|16 pages

Retail Display Equipment and Management

chapter 13|20 pages

Household Refrigerators and Freezers

chapter 14|30 pages

Monitoring and Control of the Cold Chain

part |2 pages

Part III

chapter 16|16 pages


chapter 18|40 pages

Quality and Safety of Frozen Vegetables

chapter 19|24 pages

Quality and Safety of Frozen Fruits

chapter 20|18 pages

Quality and Safety of Frozen Dairy Products

chapter 21|22 pages

Quality and Safety of Frozen Ready Meals

chapter 22|22 pages

Quality and Safety of Frozen Bakery Products

part |2 pages

Part IV

chapter 24|14 pages

Physical Measurements

chapter 25|26 pages

Chemical Measurements

chapter 26|16 pages

Sensory Analysis of Frozen Foods

chapter 27|26 pages


chapter 28|10 pages

Shelf-Life Prediction of Frozen Foods

part |2 pages

Part V

chapter 29|26 pages

Introduction to Frozen Food Packaging

chapter 30|12 pages

Plastic Packaging of Frozen Foods

chapter 31|14 pages

Paper and Card Packaging of Frozen Foods

chapter 33|34 pages

Packaging Machinery

chapter 34|12 pages

Future Developments in Frozen Food Packaging