Download Handbook of Frozen Food Processing and Packaging by Da-Wen Sun PDF

By Da-Wen Sun

Consumer call for for a year-round provide of seasonal produce and ready-made food is still the driver in the back of innovation in frozen foodstuff expertise. Now in its moment variation, Handbook of Frozen meals Processing and Packaging explores the artwork and technological know-how of frozen meals and assembles crucial info and references relied upon by way of scientists in universities and examine 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 meals Freezing, with chapters on ultrasound sped up freezing, high-pressure shift freezing, electrostatic field-assisted nutrients freezing, and antifreeze proteins
  • New part on traits in Frozen nutrients Packaging, with chapters on energetic packaging, clever packaging, vacuum packaging, and safe to eat coatings and movies and their purposes on frozen foods

This quantity maintains the culture of the benchmark first variation, taking pictures the most recent advancements at the leading edge of frozen nutrients technological know-how. as well as up-to-date insurance of caliber and issues of safety and tracking and measuring options, it highlights rising applied sciences and traits, all within the structure that made the former variation so well known. It deals the instruments had to boost new and higher items, maintaining with purchaser call for for secure and handy frozen foods.

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Extra resources for Handbook of Frozen Food Processing and Packaging

Example text

Since the water vapor pressure over the surface of the frozen product is higher than that of air, a constant loss of water in the form of vapor is produced from unprotected materials. As it is difficult for moisture to transfer back to the initial location of the void, sublimation continues as long as this vapor pressure difference continues. Glazing, dipping, or spraying a thin layer of ice on the surface of an unwrapped frozen product helps to prevent drying. Freeze burn is prevented if a product is packed in tight-fitting water-proof and vapor-proof material because evaporation cannot take place [75].

Muscle cells (myofibrils) are long parallel bundles of contractile proteins (myosin and actin); these flexible and elongated fibers are aligned with a parallel arrangement, with minimal air spaces, and separated by an extracellular matrix rich in glycoprotein. A large portion of hydrolytic enzymes is located in the lysosome (an organelle similar to the vacuole in the plant cell). After animal death, meat is left in a state of contraction until hydrolytic enzymes present in the cytoplasm disrupt the proteins and tenderize the meat.

Slow freezing (lower than 1°C min–1) of plant tissue, animal tissue, or cellular suspensions generally causes ice crystals to form exclusively in extracellular areas [5]. When ice starts to form in the extracellular space, solute concentration increases and water activity decreases in the unfrozen external region. As cells contain a higher concentration of nondiffusible ions than the surrounding fluid, the total concentration of ionic particles is greater inside the cell than in the extracellular space, and a lower freezing point is expected for the intracellular space.

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