By Da-Wen Sun
Consumer call for for a year-round provide of seasonal produce and ready-made nutrients continues to be the motive force in the back of innovation in frozen meals know-how. Now in its moment version, Handbook of Frozen foodstuff Processing and Packaging explores the artwork and technological know-how of frozen meals and assembles crucial facts and references relied upon by means of scientists in universities and learn institutions.
Highlights within the Second Edition include:
- Original chapters revised and up to date with the newest developments
- New part on rising applied sciences in nutrition Freezing, with chapters on ultrasound speeded up freezing, high-pressure shift freezing, electrostatic field-assisted foodstuff freezing, and antifreeze proteins
- New part on traits in Frozen foodstuff Packaging, with chapters on lively packaging, clever packaging, vacuum packaging, and fit to be eaten coatings and flicks and their functions on frozen foods
This quantity keeps the culture of the benchmark first variation, taking pictures the newest advancements at the innovative of frozen meals technological know-how. as well as up-to-date assurance of caliber and questions of safety and tracking and measuring concepts, it highlights rising applied sciences and developments, all within the layout that made the former variation so well known. It bargains the instruments had to improve new and higher items, maintaining with client call for for secure and handy frozen foods.
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Additional resources for Handbook of Frozen Food Processing and Packaging, Second Edition
Freezing rates influence the size of the ice crystals and can also affect the surface color of frozen systems. High freezing rates generally lead to pale colors because the small ice crystals produce scattering of incident light . Slow freezing produces extracellular ice and leads to moisture movement through an osmotic mechanism producing water dislocation. Freezing is considered a dehydration process in which frozen water is removed from the original location in the product to form ice crystals.
When studied by differential scanning calorimetry (DSC), rewarming of a rapidly vitrified system produces ice crystal growth and an exothermic devitrification peak at a temperature above Tg′ before ice melting . This peak is attributed to the high amount of unfrozen water in the unfrozen phase that increases mobility, allowing ice crystallization below melting . A decrease in viscosity of the unfrozen phase above Tg′ increases molecular mobility and the rate of diffusion in frozen foods affecting the quality of frozen foods [44–47].
A decrease in viscosity of the unfrozen phase above Tg′ increases molecular mobility and the rate of diffusion in frozen foods affecting the quality of frozen foods [44–47]. Annealed systems exhibit thermographs with constant Tg′ values, independent of initial solute concentration and with no devitrification peak [48,49]. Cryostabilization of Food Systems and Contribution of Hydrocolloids to Frozen-Food Stability: A Case Study Food systems based on gelatinized starch may undergo important textural changes related to amylose and amylopectin retrogradation ; they can show syneresis (exudate production) and a spongy texture due to slow freezing and frozen storage at relatively high subzero temperatures.