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Chilled Foods

Chilled Foods
A Comprehensive Guide

by Michael Stringer

  • Publisher : Woodhead Publishing
  • Release : 2000
  • Pages : 486
  • ISBN : 9781855734999
  • Language : En, Es, Fr & De
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Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.

Chilled Foods

Chilled Foods
A Comprehensive Guide

by M. Brown

  • Publisher : Elsevier
  • Release : 2008-09-24
  • Pages : 688
  • ISBN : 1845694880
  • Language : En, Es, Fr & De
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The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication’s relevance to practitioners. The introduction discusses key trends and influences in the chilled foods market. Part one explores the critical importance of raw material selection and packaging materials in final product quality, with expanded coverage of particular ingredients such as fish, cheese and poultry and a new contribution on chilled food packaging materials and technologies. Part two focuses on technologies and processes in the supply chain, with entirely new chapters on refrigeration, storage and transport and non-microbial hazards such as allergens, among others. Alongside are updated chapters on the important topics of hygienic design, cleaning and disinfection and temperature monitoring and measurement. Part three covers microbiological hazards, with new chapters on predictive microbiology and conventional and rapid analytical microbiology. The final part contains three new chapters devoted to essential issues in safety and quality management, such as shelf-life, quality and consumer acceptability. A wholly updated chapter on legislation and criteria completes the volume. Extensively revised and expanded, the third edition of Chilled foods is an essential reference for professionals involved in the manufacture of chilled food products. Reviews key trends and influences in the chilled food market Explores the importance of raw material selection and packaging materials in final product quality Discusses technologies and processes in the supply chain, focusing on refrigeration, storage and transport

Best Practice Guidelines for the Production of Chilled Foods

Best Practice Guidelines for the Production of Chilled Foods
A Book

by Chilled Food Association

  • Publisher : Stationery Office/Tso
  • Release : 2006-01-01
  • Pages : 110
  • ISBN : 9780117022836
  • Language : En, Es, Fr & De
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The CFA Guidelines cover a wide range of chilled products of varying shelf lives, manufactured under different hygiene conditions. The structure of the Guidelines enables easy selection of the relevant information for the category of the products covered. Chilled foods can include both raw and heat-processed ingredients which must be microbiologically safe on consumption and pathogens that could result in illness need to be controlled. The CFA Guidelines provide the fundamental principles for the design of safe manufacturing operations. Businesses must show that food is fit to eat, this requires following risk-based procedures using the principles of HACCP (Hazard Analysis and Critical Control Points). The CFA Guidelines provide comprehensive information on HACCP including implementation and monitoring, verification and documentation.The Guidelines illustrate good practice to help the manufacturer to demonstrate that hazards have been controlled and to document that risks have been assessed. Areas are clearly highlighted that are either required by law or that are considered by CFA to ensure food safety and desirable conditions are also highlighted. The Guidelines provide a decision tree with case study examples to help identify the minimum class of area hygiene standards required. The Guidelines will also prove useful when working with local enforcement authorities to implement legal requirements at the production stage and may assist food business operators in complying with third party technical standards. The Guidelines present comprehensive information and guidance including: Main hazards; Control measures; HACCP systems; Shelf life assessment; Decision tree for minimum hygiene status; ·Regulatory requirements; Traceability; Product recall

Principles of Food Processing

Principles of Food Processing
A Book

by Richard W Hartel,Dennis R. Heldman

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 288
  • ISBN : 1461560934
  • Language : En, Es, Fr & De
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The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.

Encyclopedia of Food and Health

Encyclopedia of Food and Health
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2015-08-26
  • Pages : 4006
  • ISBN : 0123849535
  • Language : En, Es, Fr & De
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The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Handbook of Food Products Manufacturing, 2 Volume Set

Handbook of Food Products Manufacturing, 2 Volume Set
A Book

by Nirmal Sinha

  • Publisher : John Wiley and Sons
  • Release : 2007-04-27
  • Pages : 2308
  • ISBN : 0470049642
  • Language : En, Es, Fr & De
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The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Chilled Foods

Chilled Foods
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2011
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Cook-Chill Catering: Technology and Management

Cook-Chill Catering: Technology and Management
A Book

by N. Light,A. Walker

  • Publisher : Springer Science & Business Media
  • Release : 1990-06-30
  • Pages : 363
  • ISBN : 9781851664375
  • Language : En, Es, Fr & De
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Principles and Applications of Modified Atmosphere Packaging of Foods

Principles and Applications of Modified Atmosphere Packaging of Foods
A Book

by B. A. Blakistone

  • Publisher : Springer Science & Business Media
  • Release : 1999-04-30
  • Pages : 293
  • ISBN : 9780834216822
  • Language : En, Es, Fr & De
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Modified atmospheres are used to preserve foods without the need for unwanted preservatives. This book covers the subject from an industrial perspective and explains both how the technology works, and how it can be used. The editor and authors all have extensive practical knowledge of the subject and are world recognized authorities in the field. The new edition contains four new chapters and around 50% new material overall.

Food Processing Technology

Food Processing Technology
Principles and Practice

by P J Fellows

  • Publisher : Elsevier
  • Release : 2009-06-22
  • Pages : 928
  • ISBN : 1845696344
  • Language : En, Es, Fr & De
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The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

Food Preparation and Cooking

Food Preparation and Cooking
Cookery units. Student guide

by Anonim

  • Publisher : Nelson Thornes
  • Release : 1996
  • Pages : 442
  • ISBN : 9780748725663
  • Language : En, Es, Fr & De
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This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved

Food Preparation and Cooking

Food Preparation and Cooking
A Book

by Ann Bulleid

  • Publisher : Nelson Thornes
  • Release : 1996
  • Pages : 113
  • ISBN : 9780748725670
  • Language : En, Es, Fr & De
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This book provides students with the best teaching programme for NVQ Catering and Hospitality - food preparation and cooking. Building on the proven success of the previous edition, it details the core units involved

Principles and Practices for the Safe Processing of Foods

Principles and Practices for the Safe Processing of Foods
A Book

by H J Heinz

  • Publisher : Elsevier
  • Release : 2013-10-22
  • Pages : 572
  • ISBN : 1483165345
  • Language : En, Es, Fr & De
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Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.

Micro-Organisms in Foods

Micro-Organisms in Foods
Microbial Ecology of Food Commodities

by International Commission on Microbiological Specifications for Foods Staff

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 615
  • ISBN : 1461553075
  • Language : En, Es, Fr & De
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Microbiology of Foods 6: Microbial Ecology of Food Commodities was written by the ICMSF, compris ing 19 scientists from II countries, plus 12 consultants and 12 chapter contributors. This book brings up to date Microbial Ecology of Foods, Volume 2: Food Commodities (1980, Academic Press), taking account of developments in food processing and packaging, new ranges of products, and foodborne pathogens that have emerged since 1980. The overall structure of each of the chapters has been retained, viz. they cover: (i) the important properties of the food commodity that affect its microbial content; (ii) the initial microbial flora at slaughter or harvest; (iii) the effect of harvesting, transportation, processing and storage on the microbial content; and (iv) the means of controlling processes and the microbial content. The section on Choice of Case has not been included in this 2nd edition, reflecting the changed emphasis in ensuring the microbi ological safety of foods. At the time of publication of Microbial Ecology of Foods, Volume 2: Food Commodities, control of food safety was largely by inspection and compliance with hygiene regulations, coupled with end-product testing. Such testing was put on a sound statistical basis through sampling plans introduced in Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd edition 1986, University of Toronto Press).

Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector

Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector
A Book

by M Swainson

  • Publisher : Woodhead Publishing
  • Release : 2018-11-15
  • Pages : 606
  • ISBN : 1782422870
  • Language : En, Es, Fr & De
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This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world’s most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations Management roles at all levels within the food industry, Swainson’s Handbook of Technical and Quality Management considers the very diverse remits and particular challenges of those working to assure product Quality, Safety and Legality in the sector. This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" – a fact which is often less well considered in food sector information resources. Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department. In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook – Chill" Ready Meals, Soups and Sauces. Compiled expertise of food sector specialists with extensive industrial experience. Edited by an industry and academic expert with over 25 years experience of technical and quality management in the food sector. Contains Technical and Quality Management information that is relevant to a wide range of sectors in the food industry. Also examines Technical and Quality Management practice in specific food applications and reviews relevant compliance standards.

The Manufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods

The Manufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods
A Code of Practice

by G. D. Betts,Dr. Roy Betts

  • Publisher : Unknown Publisher
  • Release : 2009
  • Pages : 54
  • ISBN : 9780907503545
  • Language : En, Es, Fr & De
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This guide provides advice to assist manufacturers with the safe production of vacuum packaged and modified atmosphere packaged food products. It is an essential reference document for anyone producing these foods - including small scale operators.Vacuum and modified atmosphere packaging are highly effective ways of preventing food spoilage but can create conditions which may lead to growth of anaerobic organisms such as Clostridium botulinum. This code of practice gives clear and practical advice on what conditions must be met in order to give chilled vacuum-packaged foods a shelf-life of more than 10 days. It details why such precautions are necessary and, in simple terms, explains the science behind the conditions under which psychrotrophic Clostridium botulinum will grow and produce toxin, and importantly when it will not, so enabling manufacturers to produce a range and variety of safe chilled products. It also gives background information on current relevant legislation and packaging aspects.The advice given here updates that given in the first edition of the code, published in 1996, and takes into account the review of recommendations undertaken by the Food Standards Agency in 2008.

Market Analysis for Chilled Ready Meals in Singapore

Market Analysis for Chilled Ready Meals in Singapore
A Book

by Indrawati Liauw

  • Publisher : Unknown Publisher
  • Release : 2002
  • Pages : 101
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Fruit and Vegetable Processing

Fruit and Vegetable Processing
Improving Quality

by Wim Jongen

  • Publisher : Elsevier
  • Release : 2002-08-13
  • Pages : 408
  • ISBN : 1855736640
  • Language : En, Es, Fr & De
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Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research. Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology. With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers Discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology

New Food Product Development

New Food Product Development
From Concept to Marketplace

by Gordon W. Fuller

  • Publisher : CRC Press
  • Release : 1994-02-23
  • Pages : 304
  • ISBN : 9780849380020
  • Language : En, Es, Fr & De
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This book provides an objective overview of the hectic, often chaotic, and frequently unpredictable new food product development process. The stages of development are described from the vantage points of the technologist, marketer, and senior management by an author who has worn all three hats. The book covers the various stages of product development, including generating and sifting ideas against the company's objectives, the consumers' perceived needs and expectations, the competitiveness of the marketplace, the technologist's ability to create and manufacture a safe product within budget, and test marketing. Problems facing both small and large companies are confronted and solutions are proposed. Test marketing and the evaluation of such tests are discussed with some new suggestions for interpreting the criteria used. A chapter on organization presents ideas for fostering creativity and avoiding communication and personality conflicts. Trends in new ingredients and technologies to assist in the design of new products are given full coverage. The last chapter is devoted to the future, with stimulating discussion of new challenges to current trends in the industry.

Guidelines for Good Hygienic Practice in the Manufacture of Chilled Foods

Guidelines for Good Hygienic Practice in the Manufacture of Chilled Foods
A Book

by Chilled Food Association

  • Publisher : Unknown Publisher
  • Release : 1997
  • Pages : 71
  • ISBN : 9781901798005
  • Language : En, Es, Fr & De
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