Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor

History of food preservation. History and development of the locker plant industry. Fundamentals of refrigeration. Insulation. Designing the locker plant. Frozen food locker plant laytout and refrigeration. Water and sewage. Locker plant construction. Hints on the operation of refrigeranted systems. Food microbiology. Locker plant sanitation. Legislation. Chemical changes in stored foods enzymes. Packaging frozen foods for the locker plant. Frozen food inspection. Meat processing. Meat curing and smoking. Poultry products for locker plant storage. Fruits and vegetables. Handling and preparation of fish and sea. Foods by the frozen food locker operator. Handling dairy products in locker plants. Frozen foods and health. Using frozen foods. Pre-cooked frozen foods. Frozen foods locker industry in the farm community. Letter writing. Personnel problems. Merchandising as it applies to food-locker service. National frozen food locker association.

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. 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