Chilled Foods: a Comprehensive Guide(50 Woodhead Publishing Series in Food Science, Technology and Nutrition)

The first edition of Chilled foods quickly established itself as the standard guide to quality issues in one of the most rapidly growing sectors in the food industry. This major new edition is set to consolidate and extend that reputation. This new edition has been thoroughly revised and updated and includes three new chapters on the subject of raw material selection. This book provides a comprehensive guide to all the factors involved in providing the consumer with safe, high quality products. Since the publication of the first edition of Chilled foods there have been important developments in this industry, particularly in temperature control and the design of packaging, which have led to further expansion of this dynamic market. The editors introduce this important new collection with a discussion of trends and influences in the various sectors of the chilled foods market. Subsequent chapters then look at the key safety and quality issues in the manufacture of chilled foods. Part 1 three new chapters examine the critical importance of raw material selection in final product quality. Part 2 covers technologies and processes with updated coverage of refrigeration technology, temperature monitoring and measurement, and packaging. Part 3 Microbiological and non-microbiological hazards are discussed Part 4 includes chapters on such key topics as shelf-life determination and challenge testing; quality and consumer acceptability; total quality management; safe process design; hygienic design, cleaning and disinfection; and legislation covering chilled foods. This revised and expanded new edition of an established handbook will be an essential reference for all manufacturers of chilled food products as well as providing invaluable information for primary processors supplying this sector and the major retailers.

Table of Contents:
Part 1 Raw materials selection: Fruit and vegetables; Dairy ingredients; Meat and poultry. Part 2 Technologies and processes: Refrigeration of chilled foods; Temperature monitoring and measurement; Chilled food packaging. Part 3 Microbiological and non-biological hazards: Chilled foods microbiology; Conventional and rapid analytical microbiology; Non-microbial factors affecting quality and safety. Part 4 Safety and quality issues: shelf-life determination and challenge testing; Microbiological hazards and safe process design; Quality and consumer acceptability; Hygienic design of a chilled foods plant; Cleaning and disinfection; Total Quality Management; Legislation.

About the Author :
Dr Mike Stringer is Director of the Food Technology Division at the internationally acclaimed Campden and Chorleywood Food Research Association. He served on the Government's Advisory Committee for the Microbiological Safety of Food for seven years and now serves on a number of industrial committees. Professor Colin Dennis is the Director-General of the Campden and Chorleywood Food Research Association, Visiting Professor in Food Science at Queens University, Belfast and Honorary Professor of Biological Sciences at the University of Birmingham. He serves on several advisory and editorial boards and agri-food industry committees.