ENGLISH

Quality in Frozen Food

By R. Martin George (auth.) , Marilyn C. Erickson , Yen-Con Hung (eds.)

Book information

Publisher
Springer US
Year
1997
ISBN
978-1-4613-7738-2, 978-1-4615-5975-7
DOI
10.1007/978-1-4615-5975-7
Language
english
Format
PDF
Filesize
29 MB (30132157 bytes)
Edition
1
Pages
484\494
Time added
2013-12-12 02:00:00
Food Science

Description

This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products. Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product's quality and ultimate consumer acceptance.

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