Handbook of Frozen Foods
- Describes the manufacture, processing, inspection, and safety of frozen foods
- Sureveys a wide range of topics in frozen food packaging, quality, and shelf-life
- Details the procedures, regulations, and technologies impacting each category of frozen food production
- Outlines basic procedures before and after freezing that enhance and optimize the quality and texture of frozen foods
Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.