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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

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

Chilled Foods in the UK

Chilled Foods in the UK

by N.A

  • Publisher :
  • Release : 2019
  • Pages : 329
  • ISBN :
  • Language : En, Es, Fr & De
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Description: A report by Leatherhead Food Research Association on market trends for a range of chilled food products.

Guidelines for the Handling of Chilled Foods

Guidelines for the Handling of Chilled Foods

by N.A

  • Publisher :
  • Release : 1990
  • Pages : 55
  • ISBN :
  • Language : En, Es, Fr & De
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Evaluation of Shelf Life for Chilled Foods

Evaluation of Shelf Life for Chilled Foods

by N.A

  • Publisher :
  • Release : 1997
  • Pages : 35
  • ISBN :
  • Language : En, Es, Fr & De
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Chilled Foods

Chilled Foods

by Emily Pattullo,Key Note Publications

  • Publisher :
  • Release : 2002
  • Pages : 190
  • ISBN : 9781841683683
  • Language : En, Es, Fr & De
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Cook-Chill Catering: Technology and Management

Cook-Chill Catering: Technology and Management

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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Encyclopedia of Food and Health

Encyclopedia of Food and Health

by N.A

  • 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

Processing and Quality of Foods: Chilled foods

Processing and Quality of Foods: Chilled foods

by P. Zeuthen

  • Publisher :
  • Release : 1990
  • Pages : 376
  • ISBN : 9781851664979
  • Language : En, Es, Fr & De
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Evaluation of Product Shelf-life for Chilled Foods

Evaluation of Product Shelf-life for Chilled Foods

by G. D. Betts,Helen M. Brown,Linda Everis

  • Publisher :
  • Release : 2004
  • Pages : 65
  • ISBN : 9780905942650
  • Language : En, Es, Fr & De
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Shelf-life is an important attribute of chilled food products. An understanding of product shelf-life is essential in assuring the safety and quality of the product at the time of consumption. It also impinges on issues as diverse as storage, distribution and marketing. However, establishing shelf-life for a chilled product is not easy, and a wide range of factors must be taken into account. Written by a team of CCFRA and industry specialists with expertise in all aspects of chilled product shelf-life, this new edition was produced to provide food companies with a framework for establishing the shelf-life of their products. After an initial discussion of what shelf-life is and how its end-point can be determined, the core of the guide is organised around a series of shelf-life 'evaluation sequence' flowcharts - from pilot scale through preproduction run to full scale production. Supplementary information - such as tables of information on factors limiting microbial growth, microbiological tests that can be used in shelf-life trials, and factors that can affect shelf-life - provides a basis for further consideration of the practical aspects of shelf-life determination. Aimed particularly at manufacturers and retailers, the guide will be of use to all who need to understand shelf-life of chilled foods and the factors that affect it.

Principles and Applications of Modified Atmosphere Packaging of Foods

Principles and Applications of Modified Atmosphere Packaging of Foods

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 Technology

Food Technology

by Jill Robinson

  • Publisher : Nelson Thornes
  • Release : 2001
  • Pages : 168
  • ISBN : 9780748760848
  • Language : En, Es, Fr & De
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This text has been revised to cover 2001 GCSE specifications for the National Curriculum. It has increased emphasis on CAD-CAM, ICT, industrial practice and environmental issues.

Food Preparation and Cooking

Food Preparation and Cooking

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

Food Processing Technology

Food Processing Technology
Principles and Practice, Second Edition

by P.J. Fellows

  • Publisher : CRC Press
  • Release : 2000-07-11
  • Pages : 608
  • ISBN : 9780849308871
  • 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. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.

Chilled Foods in Catering

Chilled Foods in Catering
Workshop : Report

by T. R. Gormley,P. Zeuthen

  • Publisher :
  • Release : 1990
  • Pages : 128
  • ISBN : 9781851664887
  • Language : En, Es, Fr & De
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Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality

Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality
Combination Treatments for Food Stability, Safety, and Quality

by Lothar Leistner,Grahame W. Gould

  • Publisher : Springer Science & Business Media
  • Release : 2002-08-31
  • Pages : 194
  • ISBN : 9780306472633
  • Language : En, Es, Fr & De
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Since centuries foods have been preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal, fermenting, adding various preservatives, etc., and often these methods were applied in combinations. More recently the underlying principles of these traditional methods have been defined (i.e., F, t, aw, pH, Eh, competitive flora, various preservatives), and effective limits of these factors for microbial growth, survival, and death were established. Food preservation and also food quality depends in most cases on the empirical and now more often on the deliberate and intelligent application of combined preservative factors, i.e. on so-called hurdle technology. It also became obvious that futuristic food preservation methods (e.g., high hydrostatic pressure, high-intensity pulsed electric fields, high-intensity pulsed light, oscillating magnetic fields as well as food irradiation) are most effective in combination with additional hurdles. Thus, hurdle technology is also the key of food preservation in the future. Furthermore, basic aspects of hurdle technology (i.e., homeostasis, metabolic exhaustion, and stress reactions of microorganisms as well as the multitarget preservation of foods) have been recognized to be of fundamental importance and are increasingly studied in relation to hurdle technology. Different aspects of improvements of traditional foods and in the development of novel foods via hurdle technology have been covered recently in numerous articles and book chapters. However, Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were instrumental in the development of the hurdle technology concept and in the last decades have obtained much practical experience in the application of this successful approach in the food industry worldwide.

Processing and Quality of Foods: Chilled foods

Processing and Quality of Foods: Chilled foods

by P. Zeuthen

  • Publisher :
  • Release : 1990
  • Pages : 400
  • ISBN : 9781851664979
  • Language : En, Es, Fr & De
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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 :
  • 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.

New Methods of Food Preservation

New Methods of Food Preservation

by Grahame W. Gould

  • Publisher : Springer Science & Business Media
  • Release : 1995-12-31
  • Pages : 324
  • ISBN : 9780834213418
  • Language : En, Es, Fr & De
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Index.