Chilled Foods A Comprehensive Guide 3rd Edition by M Brown ISBN 1845692438 9781845694883

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Product details:

ISBN 10: 1845692438

ISBN 13: 9781845694883 

Author: M. Brown

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.

Table of contents:

Part 1. Raw materials and products

1. Raw material selection: Fruit, vegetables and cereals
2. Raw material selection: Dairy ingredients
3. Raw material selection: Meat and poultry
4. Raw material selection: Fish
5. Non-microbial factors affecting quality and safety
6. Chilled foods packaging: An introduction
7. Modified atmosphere and active packaging of chilled foods

Part 2. Technologies and processes in the supply chain
8. Microbiological hazards and safe design
9. Non-microbiological hazards and safe process design
10. The hygienic design of chilled food plants and equipment
11. Cleaning and disinfection of chilled food plants and equipment
12. Operation of plants manufacturing chilled foods
13. Refrigeration, storage and transport of chilled foods
14. Temperature monitoring and measurement

Part 3. Microbiological hazards
15. Chilled foods microbiology
16. Predicting the behaviour of micro-organisms in chilled foods
17. Conventional and rapid analytical microbiology

Part 4. Safety and quality management
18. Shelf-life of chilled foods
19. Sensory quality and consumer acceptability
20. Management of product quality and safety
21. Legislation and criteria

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