Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.of view, the most noticeable problems are those associated with nonuniform heating, lack of browning and crisping, and variation in microwave ovens. A. Nonuniform Heating Nonuniform heating is a major problem in microwave heating.
|Title||:||Handbook of Frozen Foods|
|Author||:||Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip|
|Publisher||:||CRC Press - 2004-03-29|