1Preface
967.2.1 Slow Freezing
2Chapter - 1 Introduction to Freezing
977.2.2 Quick Freezing
31.1 Introduction: 1.1.1 How Freezing Preserves Nutrients?
987.2.3 Slow vs. Quick Freezing
41.2 Preserving Flavor and Texture of Frozen Foods
997.3 Freezing Systems Based on Mode of Operation
51.2.1 Changes in Flavor and Odor Characteristics
1007.3.1 Batch Freezing
61.2.2 Freezer Burn
1017.3.2 Continuous Freezing
71.2.3 Texture
1027.3.3 Packaging
81.2.4 Thawing Frozen Foods
1037.3.4 Packaging Materials
91.2.5 Refrigeration
1047.4 Storage and Handling
101.3 History of Freezing
1057.4.1 Storage
111.4 Importance of Freezing
1067.4.2 Storage Period
121.4.1 Deep Freezing
1077.4.3 Time & Temperature Tolerance (TTT)
131.4.2 Safety precautions for Deep Freezing
1087.4.4 Practical Storage Life (PSL)
141.5 Exercise
1097.4.5 Handling
15Chapter - 2 Quality of Frozen Food
1107.4.6 Steps in Taking Temperatures
162.1 Freezing Rate and Quality : 2.1.1 Microbial Aspects
1117.5 Exercise
172.2 Science of Freezing
112Chapter - 8 Freezing Fruits
182.3 Theoretical Aspects of Freezing Process
1138.1 introdution
192.3.1 The Process of Crystallization
1148.2 Production
202.3.2 Importance of Crystallization Rate
1158.3 Pre-process: 8.3.1 Effect of Ingredients
212.3.3 Importance of Temperature Fluctuations and Re-Crystallization
1168.4 Packaging
222.4 Exercise
1178.4.1 Syrup Pack
23Chapter - 3 Changes in Food
1188.4.2 Sugar Packs
243.1 Chemical Change
1198.4.3 Unsweetened Packs
253.1.1 Enzymes Cause Loss of Color
1208.4.4 Tray Packs
263.1.2 Blanch Vegetables
1218.4.5 Sugar Replacement Packs
273.1.3 Add Ascorbic Acid to Fruit
1228.5 Exercise
283.1.4 Less Effective Methods of Controlling Enzymes
123Chapter - 9 Freezing Vegetables
293.1.5 Limit Air During Freezing
1249.1 Introdution
303.1.6 Rancidity
1259.2 Production
313.2 Change in Texture: 3.2.1 Fruits and Vegetables that are Much Softer When Frozen and Thawed
1269.2.1 Harvesting
323.3 Change in Temperature
1279.2.2 Pre-process
333.3.1 Store Frozen Fruits and Vegetables at Zero Degrees F or Lower
1289.3 Packaging
343.3.2 Moisture Loss
1299.4 Exercise
353.3.3 Microbial Growth in the Freezer
130Chapter - 10 Processing of Selected Prototypes
363.4 Change in Nutrient Value
13110.1 Introdution
373.4.1 Proteins
13210.2 Selecting a formulation for mixed fruits
383.4.2 Lipids
13310.3 Selecting a formulation for mixed vegetables
393.4.3 Vitamins
13410.4 Recommendations for the processing site
403.4.4 Carbohydrates and Minerals
13510.4.1 Location
413.5 Physical Changes
13610.4.2 General Plant Layout
423.5.1 Free and Bound Water
13710.5 Exercise
433.5.2 Weight Loss
138Chapter - 11 Costing
443.5.3 Recrystallization
13911.1 introduction
453.5.4 Retrogradation
14011.1.1 Cost Analysis
463.5.5 Protein Denaturation
14111.1.2 Investment Cost
473.5.6 Freezer Burn
14211.1.3 Production Cost
483.6 Exercise
14311.2 Product price determination
49Chapter - 4 Freezers
14411.3 Equilibrium production rate
504.1 Types of Freezers
14511.4 Exercise
514.1.1 Air-blast Freezers
146Chapter - 12 Fresh Food v/s Frozen Food
524.1.2 Tunnel Freezers
14712.1 Introdution
534.1.3 Belt Freezers
14812.2 Exercise
544.1.4 Fluidized Bed Freezers
149Chapter - 13 Marketing of Frozen Food
554.1.5 Contact Freezers
15013.1 introdution
564.1.6 Immersion Freezers
15113.2 Suitable package for the product
574.1.7 Indirect Contact Freezers
15213.3 Labeling
584.1.8 Plate Freezers
15313.4 Exercise
594.1.9 Contact Belt Freezers
154Chapter - 14 Frozen Food Market
604.1.10 Cryogenic Freezers
15514.1 introduction
614.1.11 Liquid Nitrogen Freezers
15614.2 Key benefits
624.1.12 Liquid Carbon Dioxide Freezers
15714.3 Market Segmentation
634.1.13 Freezer Selection
15814.3.1 By Product Type
644.1.14 Types of Freezers and their Features
15914.3.2 By User
654.2 Location and Placement
16014.3.3 By Geography
664.3 Exercise
16114.4 How to market a frozen food line
67Chapter - 5 Freezing Industry
16214.4.1 Features
685.1 Principles of Freezing
16314.4.2 Local Outlets
695.2 Future Trends
16414.4.3 Specialty Food Brokers
705.3 Increased demand
16514.4.4 Exposure and Feedback
715.4 Market share of frozen fruits and vegetables
16614.5 Key Players
725.5 Exercise
16714.6 World Market
73Chapter - 6 Freezing Process
16814.7 UK Market
746.1 Introdution
16914.8 Range of Meals Available
756.2 Technology used
17014.9 Consumer Acceptability of Frozen Ready Meals
766.3 Emerging Freezing Technique
17114.10 Exercise
776.4 Pre-treatments of Freezing
172Chapter - 15 Hygiene Management
786.5 Blanching
17315.1 Inroduction
796.6 Heat Treatments
17415.2 Quality and Safety Issues
806.7 Dipping Pretreatments
17515.3 Factors affecting the eating quality of frozen meals
816.8 Irradiation
17615.3.1 Rancidity Development
826.9 Process
17715.3.2 exture, Color, and Drip Loss Measurement
836.9.1 Freezing Point of Food
17815.3.3 Acceptability and Sensory Attributes
846.9.2 Freezing Time
17915.4 Effect of speed of freezing on eating quality
856.9.3 Freezing Rate
18015.5 Effect of fluctuating storage conditions on eating quality
866.9.4 Energy Requirements
18115.6 Factors affecting the safety of frozen meals
876.10 Refrigeration
18215.6.1 During Processing and Storage
886.10.1 Refrigerants
18315.6.2 During Thawing and Reheating
896.10.2 Freezing Capacity
18415.7 Factors affecting the nutritional quality of frozen meals
906.10.3 Freezing Systems
18515.8 Conclusions
916.11 Future Research in Freezing Process
18615.9 Exercise
926.12 Exercise
187Glossary
93Chapter - 7 Freezing Food
188Appendix
947.1 Introduction
189Index
957.2 Freezing systems based on the time taken for freezing
