Woodhead Publishing Series in Food Science, Technology and Nutrition: Improving Food Quality Through Advances in the Cold Food Chain (2017, E-book) download book DOC, EPUB, MOBI
9780081003343 008100334X Improving Food Quality through Advances in the Cold Chain comprehensively covers advances in both the understanding and application of refrigeration systems throughout the cold chain from primary chilling of raw materials to domestic handling. It looks at how these advances have improved the quality of the foods being consumed in terms of shelf life, eating quality, safety, and the economics and sustainability of production. Food processing, distribution and retailing are some of the most important commercial sectors in the developed and underdeveloped world. The development of the food modern industry from its traditional localized and seasonal base to its current technologically driven state has revolved round the establishment of the cold chain. This book compares and contrasts the similar and sometimes markedly different conditions required to maintain the quality of different classes of food throughout the cold chain. It covers all meat of animal origin i.e. red, poultry and fish, fruits and vegetables and the growing range of food products and convenience foods that form an important part of the new cold chain. It investigates recent developments that aid the formation of a sustainable food cold chain and the future challenges. Provides overview of all stages of improving the quality of food throughout the cold supply chain Offers case studies to illustrate the advances - useful for practitioners wishing to implement the improvements suggested The only book on the market that comprehensively covers the factors throughout the cold chain allowing the readers to optimize the quality of food from farm to fork.
9780081003343 008100334X Improving Food Quality through Advances in the Cold Chain comprehensively covers advances in both the understanding and application of refrigeration systems throughout the cold chain from primary chilling of raw materials to domestic handling. It looks at how these advances have improved the quality of the foods being consumed in terms of shelf life, eating quality, safety, and the economics and sustainability of production. Food processing, distribution and retailing are some of the most important commercial sectors in the developed and underdeveloped world. The development of the food modern industry from its traditional localized and seasonal base to its current technologically driven state has revolved round the establishment of the cold chain. This book compares and contrasts the similar and sometimes markedly different conditions required to maintain the quality of different classes of food throughout the cold chain. It covers all meat of animal origin i.e. red, poultry and fish, fruits and vegetables and the growing range of food products and convenience foods that form an important part of the new cold chain. It investigates recent developments that aid the formation of a sustainable food cold chain and the future challenges. Provides overview of all stages of improving the quality of food throughout the cold supply chain Offers case studies to illustrate the advances - useful for practitioners wishing to implement the improvements suggested The only book on the market that comprehensively covers the factors throughout the cold chain allowing the readers to optimize the quality of food from farm to fork.