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Managing frozen foods PDF

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Managing frozen foods Edited by Christopher J. Kennedy Published byWoodhead Publishing Limited, AbingtonHall, Abington Cambridge CB1 6AH,England Published in Northand SouthAmerica byCRCPressLLC, 2000Corporate Blvd, NW Boca Raton FL33431, USA First published 2000,Woodhead Publishing Limited and CRCPressLLC (cid:1) 2000, Woodhead Publishing Limited The authors have asserted their moral rights. This bookcontains information obtained from authentic andhighly regarded sources. Reprinted material isquoted with permission, and sourcesare indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publisherscannot assume responsibility forthe validity ofall materials. Neither the authors nor the publishers, noranyone else associated withthis publication, shall be liable for anyloss,damage orliability directly or indirectly caused or alleged to be caused bythisbook. Neither this booknorany part may bereproduced or transmitted in anyform or by any means, electronic ormechanical, including photocopying, microfilming and recording, orbyany information storage or retrieval system, without permission in writing from the publishers. The consent of Woodhead Publishing Limited andCRCPressdoesnot extend to copying forgeneral distribution, forpromotion, forcreating newworks,or forresale. Specific permission mustbe obtained in writing from Woodhead Publishingor CRC Pressforsuch copying. Trademark notice: Product or corporate names may betrademarks or registered trademarks, andare used onlyfor identification andexplanation, without intent to infringe. British Library Cataloguing in Publication Data Acatalogue record forthis bookisavailable from the British Library. Library of CongressCataloging in Publication Data Acatalog record forthis bookisavailable fromthe Library of Congress. Woodhead Publishing Limited ISBN1 855734125 CRCPressISBN0849308845 CRCPressorder number: WP0844 Cover design byThe ColourStudio Project managed byMacfarlane Production Services, Markyate, Hertfordshire Typeset byMHLTypesetting Limited, Coventry Printed byTJInternational, Padstow,Cornwall, England Related titles from Woodhead’s food science, technology and nutrition list: Chilled foodsSecond edition (ISBN1855734990) Michael Stringer and Colin Dennis The first edition of this bookrapidly established itself as the standard workonthe key quality issuein one ofthe most dynamic sectors in the food industry. Thisnew edition has been substantially revised and expanded, andnowincludes three newchapters on raw material selection forchilled foods. ‘This booklives upto its title in reviewing a major sector ofthe food industry.’ International FoodHygiene. Food processingtechnology – Principles andpractice Second edition (ISBN:185573 5334) PJFellows The first edition of Food processingtechnology was quickly adopted as the standard text bymany food science and technology courses.The publication ofa completely revised and updated newedition isset to confirm the position of thistextbook as the best single-volume introduction to foodmanufacturing technologies available. ‘...a well written and authoritative review offood processing technology – the essential reference forfood technologists and students alike.’ FoodTrade Review. New Ingredients in food processing–Biochemistry andagriculture (ISBN:185573 4435) GLinden The food industryis nowseeing a rapidly expanding primary processing industry manufacturing tailor-made ingredients (orIntermediate FoodProducts)forthe secondary sector. Thismajor new text isan essential reference offering a comprehensive guide to the range of IFPsavailable, their key benefits (greater flexibility, functionality and more consistent quality) and the waysin which their manufacture can betailored to the requirements of the foodindustry. Details ofthese booksand acomplete list of Woodhead’s food science, technology and nutrition titles can beobtained by: • visiting our website at www.woodhead-publishing.com • contacting Customer Services (e-mail: [email protected]; fax: +44 (0)1223893694;tel.:+44(0)1223891358ext.30;address:WoodheadPublishingLtd, Abington Hall, Abington, Cambridge CB16AH,England) If youwouldlike to receive information onforthcoming titles in this area, please send your addressdetails to: Francis Dodds(address,tel. and fax as above; e-mail: [email protected]). Please confirm which subject areas youare interested in. Preface AsIwritethispreface,theendofthesecondmillenniumisrapidlyapproaching. Bythetime thistextisread,however,theexcitementofthemillenniumwillbe longforgotten.Wewillallbebackatwork,endeavouringinourdifferentways tosupplytheworld’sconsumerswithexcitingfrozenfoodproductsandtomake aEurooradollartoliveonatthesametime.Ihopethisbookwillhelpusallto meet those objectives. ThebookwasbornoutofaconcertedactionthatwassponsoredbyDGXIIof the European Commission, under the FAIR Programme of Framework V throughresearchcontractFAIRCT96-1180.Theactionwasaimedatimproving thepreservationofqualityandsafetyoffrozenfoodsthroughoutthedistribution chain. The action brought together experts from industry and academia across theEuropeanUnion.Wemettogetheratsixplenarymeetingsanddiscussedthe many technical and scientific developments being made in the field of frozen foods. The period of our meetings has coincided with a time of rapid development in the industry and in our understanding of science related to the freezing of foods. From the beginning the emphasis of our action was to promote existing best practice aswellastolooktothefuture.Weproducedanumberofbest-practice guides for use by manufacturers and distributors as well as consumer information leaflets. Our aim has been to write at a level that will be of use to the professional food technologist or engineer working in the frozen food industry. This is a philosophy that we have tried to follow in producing this book. I hope we have been able to convey the essentials of frozen food production from farm to freezer in an understandable and straightforward manner.Ihopetoothatwehavebeenabletoprojectalittleinsightintowhatthe future may hold for this industry. x Preface I wouldlike to thank the manypeople whohave helped in the production of thisbook,particularlymyco-authorsfortheenthusiasticwayinwhichtheyhave contributed. I should also like to thank Cathy Goundry who has spent many hours reading and correcting our typographic errors and grammatical slips. Her help during the editing of this book has been invaluable to me. Christopher J. Kennedy Contents Preface .................................................................. ix List of contributors ..................................................... xi List of acronyms ....................................................... xv 1 Introduction ...................................................... 1 C. J. Kennedy, University of Leeds 2 Maintaining safety in the cold chain ............................ 5 L.Bogh-Sorensen,DanishVeterinaryandFoodAdministration,Søborg 2.1 Introduction .................................................. 5 2.2 Response of micro-organisms to freezing .................... 5 2.3 The main risks in the supply chain for frozen foods ......... 12 2.4 Techniques for microbiological analysis ..................... 16 2.5 Sampling ..................................................... 17 2.6 Effects of temperature abuse: viability and recovery ......... 20 2.7 Thawing techniques .......................................... 21 2.8 New developments in research ............................... 24 2.9 Summary: effective monitoring and product quality ......... 25 2.10 References ................................................... 26 3 Fruit and vegetables: the quality of raw material in relation to freezing 27 A. Maestrelli, IVTPA, Milan 3.1 Introduction .................................................. 27 3.2 Factors affecting F&V cultivar selection suitable for freezing ...................................................... 30 vi Contents 3.3 Technological factors ........................................ 33 3.4 Sensory factors .............................................. 37 3.5 Agronomic and technological aspects of potatoes for freezing ...................................................... 39 3.6 Nutritional factors ........................................... 40 3.7 How to measure subjective and objective F&V quality characteristics ................................................ 43 3.8 Future perspective of F&V cultivar selection for frozen products ..................................................... 49 3.9 Summary .................................................... 51 3.10 Acknowledgements .......................................... 53 3.11 References ................................................... 53 4 The pre-treatment of fruits and vegetables ..................... 57 D. Torreggiani (IVTPA, Milan), T. Lucas (CEMAGREF), A.-L. Raoult-Wack (CIRAD) 4.1 Introduction ................................................. 57 4.2 Blanching .................................................... 59 4.3 Partial dehydration and formulation techniques .............. 60 4.4 Future trends ................................................ 75 4.5 Summary .................................................... 75 4.6 References ................................................... 77 5 The pre-treatment of meat and poultry ......................... 81 S.J. James, FRPERC, Bristol 5.1 Introduction ................................................. 81 5.2 Influence of the live animal ................................. 83 5.3 Pre- and post-slaughter handling ............................. 86 5.4 New trends .................................................. 89 5.5 Summary .................................................... 90 5.6 References ................................................... 91 6 The selection and pre-treatment of fish ......................... 95 N. Hedges (Unilever Research, Sharnbrook) and Jette Nielsen (The Danish Institute for Fisheries Research, Bygning) 6.1 Introduction to the freezing of fish .......................... 95 6.2 What are the elements of the frozen fish product supply chain? ....................................................... 96 6.3 The freezing of fish ......................................... 97 6.4 Changes occurring on frozen storage ........................ 100 6.5 Pre-freezing factors that influence the quality of frozen fish products ................................................. 103 6.6 The effect of freezing rate ................................... 106 6.7 The effect of temperature cycling ........................... 106 6.8 Summary .................................................... 106 Contents vii 6.9 References ................................................... 107 6.10 Further reading .............................................. 110 7 Factors affecting the stability of frozen foods ................... 111 N.E. Zaritzky, CIDCA, La Plata 7.1 Physical changes during freezing and frozen storage ......... 111 7.2 The chemistry of frozen foods ............................... 122 7.3 The impact of freezing on food quality ...................... 126 7.4 New trends in research ....................................... 130 7.5 Summary: maximising quality in the freezing processes ..... 132 7.6 References ................................................... 133 8 Freezing processed foods ......................................... 137 C. J. Kennedy, University of Leeds 8.1 Introduction .................................................. 137 8.2 Ready meals ................................................. 137 8.3 Bakery products .............................................. 143 8.4 Ice cream .................................................... 149 8.5 Bibliography ................................................. 157 9 Freezer technology ............................................... 159 J.P. Miller (Air Products plc, Basingstoke) and C. Butcher (CopyWrite, Coventry) 9.1 Introduction .................................................. 159 9.2 Refrigeration systems ........................................ 160 9.3 Freezers ...................................................... 172 9.4 Choosing a freezer ........................................... 189 9.5 Further reading .............................................. 193 10 Selecting packaging for frozen food products.................... 195 M. George, Campden and Chorleywood Food Research Association, Chipping Campden 10.1 Introduction .................................................. 195 10.2 Essential requirements for frozen food packaging ............ 196 10.3 Legislative responsibilities ................................... 200 10.4 Types of packaging material ................................. 202 10.5 Assessing the suitability of packaging materials for different products ...................................................... 204 10.6 Packaging machinery ........................................ 206 10.7 Future developments in frozen food packaging .............. 207 10.8 Summary: how packaging can maximise product quality .... 210 10.9 References ................................................... 210 10.10 Further reading .............................................. 211 viii Contents 11 Storing frozen food: cold store equipment and maintenance .. 213 R. Fuller, Consultant 11.1 Storage, shelf-life and product quality ....................... 213 11.2 Cold store design ............................................ 214 11.3 Detail design features ........................................ 221 11.4 Monitoring and recording product conditions ................ 225 11.5 Good operating practice ..................................... 226 11.6 New developments .......................................... 230 11.7 Summary .................................................... 231 11.8 References ................................................... 231 11.9 Further reading .............................................. 232 12 Retail display equipment ........................................ 233 G. Cortella (University of Udine) and F. Polonara (University of Ancona) 12.1 Introduction ................................................. 233 12.2 Design of display cabinets ................................... 234 12.3 Variations for different product types ........................ 245 12.4 Installation ................................................... 245 12.5 Operation, monitoring, maintenance and breakdown ......... 248 12.6 New developments .......................................... 251 12.7 Legislative issues ............................................ 254 12.8 Summary .................................................... 257 12.9 Acknowledgements .......................................... 259 12.10 References ................................................... 259 13 Future trends in frozen foods ................................... 263 C. J. Kennedy, University of Leeds 13.1 Introduction ................................................. 263 13.2 Consumers will want more frozen foods – markets .......... 264 13.3 Frozen foods will be more nutritious ........................ 265 13.4 Ice crystals will be smaller: controlling ice nucleation ...... 266 13.5 And they will stay smaller: controlling ice crystal growth ... 269 13.6 The frozen food chain will be controlled more effectively .. 273 13.7 We will have wider choice and better display when we go shopping ..................................................... 275 13.8 If we go shopping at all ..................................... 276 13.9 Summary .................................................... 276 13.10 Bibliography ................................................. 277 Index ............ ...................................................... 279 1 Introduction C. J. Kennedy, University of Leeds A culinary revolution lies largely unnoticed within the domestic freezers of Western households. The growth of the frozen food market has continued unabated for over 70 years since Clarence Birdseye sold the first plate freezer. Theageoffrozenfoodsasacheapandconvenient ‘junk’foodhave, however, passed. Frozen foods are becoming high quality added-value products and are making their presence felt in almost all sectors of the food market. To compete in this modern food market the manufacturer needs to provide productsfor an increasingly educated consumer.Consumer awarenessof issues relating to nutrition and food safety has never been higher and new developments in these fields are rapidly brought to their attention through the media. Moreover,awarenessofthe culinary opportunitiesof‘exotic’meals and designer foods has added an element of fashion to the popularity of many food products. To meet the demands and expectations of this market therefore requiresanever-changingrangeofproductsandtechniques.Tostopswimming is to be carried away by the tide. The frozen food industry has many advantages over the chilled and fresh sectors in addressing consumer expectations. Low temperatures necessarily result in higher stability and provide an intrinsic advantage, if properly exploited, in bringing nutritionally high value foods to the consumer. The freezing ofvegetablesafterharvest,forexample,willguaranteetheconsumera higher vitamin C content than could be attained by any other form of preservation and distribution. Furthermore frozen foods have always enjoyed a safety record second to none since, if properly handled before freezing and during distribution, there is no possibility of the growth of microbial contaminants between freezing and thawing.

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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.