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Managing frozen foods

Edited by C J Kennedy, Consultant, UK

Woodhead Food Series No. 43

Anyone who properly studies this book and its references would know almost everything there is to know about frozen fish and other foods.
Professional Fisherman

 - a practical and authoritative guide to best practice in maximising quality
 - an invaluable decision-making tool, including guidance on the selection of raw materials, freezer technology, packaging materials and retail display equipment
 - the latest research into the frozen food industry from academic and industry experts

The publication of this book has been perfectly timed to serve the needs of a rapidly expanding industry. Frozen foods have shed their associations with low quality convenience food and freezing is now recognised as one of the safest and most nutritionally valuable ways to store food.

Quality is a fundamental competitive advantage. However, the quality of frozen foods is dependent upon the strength or weakness of each link in the supply chain. This book examines the key quality factors at each stage in the frozen food supply chain, from raw material selection through processing and storage to retail display. Managing frozen foods is a unique overview of this entire industry and provides frozen food manufacturers, distributors and retailers with:

The book begins with a review of the safety of frozen foods in production and distribution. It then considers the selection of raw materials and pre-treatment before examining the range of physical and chemical factors affecting the sensory and nutritional quality of food during freezing. This is followed by a comprehensive review of freezer technology and identifies the essential selection criteria that food manufacturers need to consider. Further chapters discuss the selection of packaging, cold store design, equipment and maintenance as well as the key area of retail display equipment. Dr Christopher J Kennedy concludes the book by providing a valuable insight into the future of this industry, outlining the opportunities offered by latest developments such as anti-freeze proteins and ultrasonic techniques.

ISBN 1 85573 412 5
ISBN-13: 978 1 85573 412 8
June 2000
304 pages  234 x 156mm  hardback  
£140.00 / US$240.00 / €175.00

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About the editor

C J Kennedy Procter Department of Food Science, University of Leeds, UK

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Chilled foods

Contents

Introduction
C J Kennedy, Procter Department of Food Science, University of Leeds, UK

Maintaining safety in the food chain
L Bogh-Sorensen, Danish Veterinary and Food Administration, Denmark
 - Introduction
 - Response of micro-organisms to freezing
 - The major risks in the supply chain for frozen foods
 - Techniques for microbiological analysis
 - Sampling
 - Effects of temperature abuse
 - Thawing techniques
 - New development in research
 - Summary: effective monitoring and product quality

Fruit and vegetables: the quality of raw material in relation to freezing
A Maestrelli, IVTPA, Milan, Italy
 - Introduction
 - Factors affecting F & V cultivar selection suitable for freezing
 - Technological factors
 - Sensory factors
 - Agronomic and technological aspects of potatoes for freezing
 - Nutritional factors
 - How to measure subjective and objective F & V quality characteristics
 - Future perspective of F & V cultivar selection for frozen products
 - Summary

The Pre-treatment of fruit and vegetables
D Torreggiani, IVTPA, Milan, Italy; A Raoult-Wack, Dept des Systemes Agroalimentaires et Ruraux, CIRAD-SAR, France and T Lucas, CEMAGREF, Groupement D'Antony, France
 - Introduction
 - Blanching
 - Partial dehydration and formulation techniques
 - Future trends
 - Summary

The Pre-treatment of meat and poultry
S J James, FRPERC, University of Bristol, UK
 - Introduction
 - Influence of the live animal
 - Pre- and post-slaughter handling
 - New trends
 - Summary

The selection and pre-treatment of fish
N Hedges, Unilever Research, UK
 - Introduction to freezing of fish
 - What are the elements of the frozen fish product supply chain
 - Freezing of fish
 - Changes occurring on frozen storage
 - Pre-freezing factors which influence the quality of frozen fish products
 - The effect of freezing rate
 - The effect of temperature cycling
 - Summary
 - Further reading

Factors affecting the stability of frozen foods
N Zaritzky, CIDCA, Universidad Nacional de la Plata, Argentina
 - Physical changes during freezing and frozen storage
 - The chemistry of frozen foods
 - The impact of freezing on food quality
 - New trends in research
 - Summary: maximising quality in the freezing process

Freezing processed foods
C J Kennedy, Procter Department of Food Science, University of Leeds, UK
 - Introduction
 - Ready meals
 - Bakery products
 - Ice cream
 - Bibliography

Freezer technology
J Miller, European Technology Group, Air Products, UK and C Butcher, Copywrite, UK
 - Introduction
 - Refrigeration systems
 - Freezers
 - Choosing a freezer

Selecting packaging for frozen food products
M George, Campden and Chorleywood Food Research Association, UK
 - Introduction
 - Essential requirements for frozen food packaging
 - Legislative responsibilities
 - Types of packaging material
 - Assessing the suitability of packaging materials for different products
 - Packaging machinery
 - Future developments in frozen food packaging
 - Summary: how packaging can maximise product quality
 - ReferencesStoring frozen food: cold store equipment and maintenanceR Fuller, consultant

Storing frozen food: cold store equipment and maintenance
R Fuller, consultant
 - Storage, shelf-life and product quality
 - Cold store design
 - Detail design features
 - Monitoring and recording product conditions
 - Good operating practice
 - New developments
 - Summary

Retail display equipment
F Polonara, Dipartmento di Energetica, Universita Degli Studi di Ancona, Italy
 - Introduction
 - Design of display cabinets
 - Variations for different product types
 - Installation
 - Operation, monitoring, maintenance, breakdown
 - New developments
 - Legislative issues
 - Summary

Future trends in frozen foods
C J Kennedy, Procter Department of Food Science, University of Leeds, UK
 - Consumers will want more frozen foods – markets
 - Frozen foods will be more nutritious
 - Ice crystals will be smaller – controlling ice nucleation
 - And they will stay smaller – controlling ice crystal growth
 - The frozen food chain will be controlled more effectively
 - We will have wider choice and better display when we go shopping
 - If we go shopping at all
 - Summary
 - Bibliography