Handbook of Frozen Foods (Food Science and Technology, 133)

Handbook of Frozen Foods......Page 1 Preface......Page 2 Contents......Page 4 Contributors......Page 8 A. Heat Transfer DuringFree zing......Page 11 Contents......Page 0 B. FreezingTime......Page 12 III. CONVECTIVE PROCESSES: AIR FREEZING, BRINE FREEZING, CRYOGENIC FREEZING......Page 14 IV. CONDUCTIVE PROCESSES: CONTACT FREEZERS......Page 15 VI. THERMAL PERFORMANCE OF FREEZING PROCESSES......Page 17 VII. FREEZING RATE......Page 19 REFERENCES......Page 20 A. Introduction......Page 22 B. Freeze- Concentration System......Page 23 2. Separators of Ice- Concentrated Solution......Page 24 4. Freezing Rate......Page 25 A. Introduction......Page 26 B. Basic Components of a Freeze- Dryer......Page 27 D. Heat and Mass Transfer in Freeze- Drying......Page 28 3. Chamber Pressure......Page 31 REFERENCES......Page 32 A. Physical Changes During the Freezing Process......Page 34 B. Determination of Tg'......Page 35 C. Storage Conditions and Shelf Life of Frozen Foods......Page 37 1. Water ( Moisture) Migration......Page 39 B. Chemical Changes......Page 44 1. Oxidative Deterioration......Page 45 2. Protein Denaturation......Page 47 C. Microbial Processes......Page 48 A. Which Model for Stability Studies in Frozen Foods?......Page 49 1. Vitreous State in Frozen Materials......Page 50 2. Influence of Composition on Tg'......Page 51 3. Molecular Mobility Around the Glass Transition and Consequence for Stability......Page 53 C. Storage Temperature (Ts) and Stability......Page 55 IV. CONDITIONS OF BETTER FROZEN STORAGE......Page 57 V. CONCLUSION......Page 58 REFERENCES......Page 59 I. FUNCTIONS OF PACKAGING......Page 63 II. DETERIORATION MODES OF FROZEN FOODS......Page 64 B. Plastics......Page 66 1. Polyethylene ( PE)......Page 67 6. Ethylene- Vinyl Acetate ( EVA)......Page 68 C. Barrier Properties of Plastics......Page 69 A. Vacuum Packaging and Modified Atmosphere Packaging......Page 70 B. Time– Temperature Indicator ( TTI)......Page 71 REFERENCES......Page 72 A. Protein......Page 74 B. Lipids......Page 78 D. Color Pigments......Page 79 F. Vitamins......Page 81 III. CRYOPRESERVATION OF FROZEN FOOD......Page 82 REFERENCES......Page 84 II. NONVOLATILE CONSTITUENTS......Page 89 III. AROMA CONSTITUENTS......Page 90 A. Maillard Reaction......Page 91 V. OFF- FLAVOR DEVELOPMENT DURING FREEZING STORAGE......Page 92 B. Changes in Flavor of Frozen Foods Associated to Lipids......Page 93 C. Changes in Flavor of Frozen Foods Associated to Proteins......Page 94 REFERENCES......Page 95 I. INTRODUCTION TO SENSORY EVALUATION......Page 98 A. Sensory Perception......Page 99 III. SENSORY EVALUATION OF FROZEN FOODS......Page 100 A. Water......Page 101 B. Bakery Products......Page 102 C. Dairy Products......Page 104 2. Cheese......Page 105 3. Ice Cream......Page 108 D. Fish and Seafood......Page 109 1. Bluefish......Page 111 4. Cod......Page 112 5. Cusk......Page 113 8. Halibut......Page 114 11. Mackerel......Page 115 14. Salmon......Page 116 15. Shrimp......Page 117 18. Swordfish......Page 118 23. Minced Fish......Page 119 1. Fruits......Page 121 3. Mushrooms......Page 124 6. Carrots......Page 126 7. Broccoli......Page 127 8. Green Beans......Page 128 10. Tomatoes......Page 129 F. Spices, Herbs, and SeasoningBl ends......Page 132 G. Meats......Page 133 2. Eggs......Page 142 J. Soybeans and Soy Products......Page 143 REFERENCES......Page 145 I. VEGETABLES......Page 154 B. Processingand Storage......Page 155 B. Processingand Storage......Page 156 B. Processingand Storage......Page 158 IV. FISH AND SEAFOOD......Page 159 A. Texture Attributes......Page 160 B. Processingand Storage......Page 161 B. Processingand Storage......Page 162 A. Texture Attributes......Page 163 B. Processing and Storage......Page 164 A. Textural Attributes......Page 165 B. Processingand Storage......Page 166 REFERENCES......Page 167 I. INTRODUCTION......Page 174 B. Freezing Rate......Page 175 C. Freezing Time......Page 176 E. Methods, Storage, and Thawing......Page 177 3. Thawing......Page 178 IV. CONCLUSIONS......Page 179 REFERENCES......Page 180 I. INTRODUCTION......Page 182 II. BIOCHEMICAL CONSIDERATIONS......Page 183 A. Carcass Freezing......Page 184 B. Freezingof Meat Cuts......Page 186 D. Meat Trimming Freezing......Page 189 E. Cooked Meat Freezing......Page 192 F. Minced Meat Freezing......Page 194 2. Products Aimed at Industrialization......Page 195 REFERENCES......Page 196 II. FREEZING EQUIPMENT......Page 197 A. Freezingby Air......Page 198 C. Cryogenic Freezers......Page 199 D. Freezingby Contact......Page 200 III. EQUIPMENT SELECTION......Page 201 REFERENCES......Page 202 I. INTRODUCTION......Page 204 II. STRUCTURAL DAMAGE IN FROZEN MEAT ( EFFECTS OF FREEZING RATE AND FREEZER TEMPERATURE)......Page 205 III. MOISTURE LOSSES......Page 206 IV. MICROBIAL EFFECTS ( HYGIENE)......Page 208 A. Texture ( Cold Shorteningand Thaw Rigor)......Page 209 B. Flavor and Color ( Lipid Oxidation and Discoloration)......Page 210 VII. SHELF LIFE OF RED FROZEN MEAT ( CONCLUSIONS)......Page 214 REFERENCES......Page 215 I. INTRODUCTION......Page 218 A. Fundamentals of the CIE 1976 LAB ( CIELAB) Color Space......Page 219 III. OPTICAL PROPERTIES OF MUSCLE- BASED FOODS......Page 221 IV. COLOR PROPERTIES OF MUSCLE- BASED FOODS DURING FREEZING AND FROZEN STORAGE......Page 222 A. Meat and Meat Products......Page 223 B. Fish and Fish Products......Page 224 1. Salmonids......Page 225 REFERENCES......Page 226 I. INTRODUCTION......Page 230 B. Packaging Materials......Page 231 2. Modified Atmosphere Packaging......Page 232 E. Chilled Meat Packaging Requirements......Page 233 B. Product Deterioration DuringFrozen Storage......Page 234 2. Moisture Migration......Page 235 5. Enzyme Activity......Page 236 C. Quality Control Charts......Page 237 REFERENCES......Page 239 A. Continuous Conveyor- Type Sharp Freezer......Page 241 D. Air- Blast Freezing......Page 242 E. Freezingby Direct Immersion......Page 243 IV. QUALITY......Page 244 REFERENCES......Page 246 I. INTRODUCTION......Page 247 II. NATURE OF FISH MUSCLE......Page 248 A. Formation of Ice......Page 249 D. Completion of Freezing......Page 250 1. During Freezing......Page 251 A. Composition and pH Changes During Freezing......Page 252 2. Packaging Materials and Methods......Page 253 3. Effects of Freezing, Frozen Storage, and Thawing on Color, Appearance, and Consumer Acceptance......Page 254 4. Effects of Freezing, Frozen Storage, and Thawing on Palatability Attributes......Page 256 B. Denaturation of Muscle Proteins......Page 258 1. Breakdown of Trimethylamine Oxide......Page 262 2. Lipid Oxidation......Page 263 VI. MICROBIOLOGY......Page 264 C. Microbiology of Thawed Foods......Page 265 1. Stability of Frozen Products......Page 266 B. Buildings and Equipment......Page 269 A. General Requirements......Page 270 1. Paperboard Packages......Page 271 7. Shipping Containers......Page 272 IX. BULK PACKAGING......Page 273 A. Freezing Process......Page 274 C. Freezing Rate......Page 275 D. Freezing Methods and Equipment......Page 277 2. Air Blast Freezers......Page 278 3. Immersion Freezer......Page 282 4. Evaporating Liquid Freezers......Page 283 XI. STORAGE......Page 284 2. Insulation......Page 285 5. Layout......Page 286 XII. THAWING......Page 287 B. Still Air Thawing......Page 289 F. Double Contact Thawing......Page 290 XIII. CONCLUSIONS......Page 291 REFERENCES......Page 292 II. PRINCIPLES AND APPLICATION IN FREEZING SEAFOOD......Page 297 A. Quality Attributes Before Freezing— Prefreezing Handling......Page 298 B. Quality Attributes During the Freezing Process......Page 300 D. Product Thawing......Page 301 III. SHELF LIFE OF FROZEN SEAFOOD......Page 302 IV. FREEZING OF FINFISH......Page 304 V. FREEZING OF SECONDARY FINFISH PRODUCTS......Page 305 VI. SAFETY OF FROZEN SEAFOOD AND HACCP......Page 306 REFERENCES......Page 308 I. INTRODUCTION......Page 311 B. Oysters......Page 312 D. Shrimp......Page 314 E. Lobsters......Page 315 B. Plate Freezing......Page 316 D. Cryogenic Freezing......Page 317 E. Immersion Freezing......Page 318 IV. GLAZING......Page 319 A. Color Changes......Page 320 C. Texture Changes......Page 321 VII. MICROBIOLOGICAL QUALITIES......Page 322 REFERENCES......Page 324 A. Tuna Sashimi......Page 326 4. Discoloration......Page 327 5. Preventing Discoloration......Page 329 C. Unconventional Fish Sashimi......Page 330 B. Biochemical Indices for ChoosingFreezing Methods......Page 331 A. Roasted Eel......Page 332 3. Breaded Surimi Products......Page 333 C. Quality Assurance......Page 334 REFERENCES......Page 335 1. Factors Affecting the Microbial Diversity in Finfish......Page 339 3. Distribution of Microorganisms in Body of Finfish......Page 340 B. Seafood Safety......Page 341 1. Microorganisms Related to Seafood- Borne Diseases......Page 342 2. Food Safety of Raw Seafood......Page 345 II. FROZEN SEAFOOD HACCP......Page 346 Step 1: Assemble the HACCP Team......Page 347 Step 3: Identify the Intended Use and Consumers......Page 348 Principle 1: Conduct a Hazard Analysis......Page 349 Principle 4: Establish Monitoring Procedures......Page 355 Principle 7: Establish Verification Procedures......Page 356 A. On Board FishingVessels......Page 358 C. Land Transport......Page 359 REFERENCE......Page 360 C. Determination of the Grade......Page 364 2. Style II— Uniform Weight or Portion Pack......Page 365 A. Product Description......Page 366 D. Recommended Dimensions......Page 367 2. Uniformity of Block Size......Page 368 9. Discoloration......Page 369 16. Fins or Part Fins......Page 370 D. Texture......Page 371 E. Definitions of Defects......Page 372 D. Definitions of Defects......Page 374 B. Composition of the Product......Page 375 2. Examination of Sample— Cooked State......Page 376 C. Composition of the Product......Page 377 2. Examination of Sample— Cooked State......Page 378 1. Examination of Sample— Frozen State......Page 379 2. Examination of Sample— Cooked State......Page 380 1. Examination of Sample— Frozen State......Page 381 E. Market Forms......Page 382 H. Pieces of Shrimp, Broken or Damaged Shrimp......Page 383 A. Description......Page 384 1. Fantail Shrimp......Page 385 E. Composite Units......Page 386 D. Definitions of Defects......Page 388 C. Types......Page 389 E. Workmanship Defects......Page 390 B. Product Presentation......Page 391 B. Styles......Page 394 V. FROZEN BROCCOLI......Page 395 A. Styles......Page 396 B. Lengths......Page 397 A. Styles......Page 398 XIV. FROZEN PEAS, FIELD AND BLACK- EYED......Page 399 A. Types......Page 400 2. Criteria for Length Designations of a Sample Unit......Page 401 A. Kinds and Styles of Basic Vegetables......Page 402 B. Recommended Proportions of Ingredients......Page 403 II. IMPORTANCE OF FROZEN VEGETABLES IN THE FOOD INDUSTRY......Page 404 III. PROCESSING OF FROZEN VEGETABLES......Page 405 IV. PHYSICAL, STRUCTURAL, NUTRITIONAL, AND SENSORIAL CHANGES DURING FREEZING OF VEGETABLES......Page 407 V. CHANGES DURING STORAGE OF FROZEN VEGETABLES......Page 409 REFERENCES......Page 411 A. History......Page 414 C. Growingand Harvesting......Page 415 D. Production Statistics......Page 416 E. Nutritional Value......Page 417 B. Washing......Page 418 D. Break......Page 419 H. Concentration into Paste......Page 420 K. Wastewater......Page 421 A. Color and Lycopene......Page 422 B. Viscosity and Consistency......Page 423 D. Flavor......Page 424 E. pH and Titratable Acidity......Page 425 G. Enzymes......Page 426 REFERENCES......Page 427 A. Areas of Production......Page 431 D. Determiningthe Quality and Condition of Raw Potatoes for Frying Purposes......Page 432 C. Trimming......Page 433 G. Desugaring......Page 434 J. Fat or Oil......Page 435 IV. INSPECTION DURING PACKING OPERATIONS......Page 436 1. Fry Color......Page 437 2. Types......Page 438 C. Preparation of the Sample......Page 439 2. Color Designation of a Sample Unit......Page 440 1. Considerations......Page 441 3. Assigning the Score for Defects......Page 442 E. Heatingthe Product......Page 443 F. Score Points......Page 445 II. FROZEN FIELD PEAS AND FROZEN BLACK- EYED PEAS: USDA STANDARDS FOR GRADES AND GRADING METHODS......Page 446 A. Single Type......Page 447 2. Reasonably Good Character......Page 448 M. Sample Unit......Page 449 B. Blemished......Page 450 E. Harmless Extraneous Vegetable Material ( HEVM)......Page 451 IX. 7 CFR 52.1666. GRADES......Page 452 A. Quality Factors......Page 453 B. Single Sample Unit......Page 456 B. Apricots......Page 457 3. Labeling Requirements......Page 458 C. Berries......Page 459 A. Apple Juice......Page 460 3. The Lemon Juice Ingredients......Page 461 E. Grapefruit Juice......Page 462 F. Orange Juice......Page 463 H. Frozen Concentrated Orange Juice......Page 464 I. Reduced Acid Frozen Concentrated Orange Juice......Page 465 L. Concentrated Orange Juice for Manufacturing......Page 466 N. Pineapple Juice......Page 467 2. Styles of Frozen Concentrated Blended Grapefruit Juice and Orange Juice......Page 468 B. Horticultural Aspects......Page 469 D. Guava Processing......Page 470 F. Guava Juice......Page 471 H. Frozen Guava Nectar Base......Page 472 2. Propagation......Page 473 5. Papaya Processing......Page 474 REFERENCES......Page 477 I. HISTORY OF AND TRENDS IN THE CITRUS INDUSTRY......Page 479 A. Citrus Cultivars......Page 480 D. Heat Pasteurization......Page 481 B. Freezingin a Scraped Surface Heat Exchanger......Page 482 C. Citrus Flavors and Essences......Page 483 F. Shelf Life of FCOJ and COJ......Page 485 IV. PULP AND PULP WASH CONCENTRATE......Page 487 V. COLLIGATIVE PROPERTIES......Page 488 VI. FREEZE CONCENTRATION......Page 490 IX. USE OF ENZYMES IN CONCENTRATE PRODUCTION......Page 491 REFERENCES......Page 492 1. Ice Cream......Page 494 2. Reduced Fat Products......Page 496 3. Sherbet......Page 497 1. Fat......Page 498 2. Milk Solids- Not- fat......Page 500 3. Sweeteners......Page 504 4. Stabilizers......Page 505 5. Emulsifiers......Page 506 2. Mix Calculations......Page 507 Example Problem 1......Page 509 Solution of Problem 1 via the Serum Point Method......Page 510 Solution......Page 511 Example Problem 2......Page 512 Solution via the Serum Point Method......Page 513 3. Pasteurization and Food Safety Issues......Page 514 B. Dynamic Freezing......Page 516 1. Principles of Ice Crystallization......Page 517 2. Operation of the Freezer Barrel......Page 529 3. Overrun Calculations......Page 533 4. Fat Destabilization and Foam Stabilization......Page 535 C. Flavors and Flavor Addition......Page 540 D. Packaging and Static Freezing......Page 545 E. Novelty/ Impulse Product Manufacture......Page 547 F. Storage and Distribution......Page 550 A. Flavor Defects......Page 551 1. Recrystallization......Page 553 2. Lactose Crystallization......Page 557 3. Shrinkage......Page 558 IV. CONCLUSIONS......Page 559 REFERENCES......Page 560 I. FLOURS......Page 566 II. YEASTS......Page 568 III. OXIDIZING AGENTS......Page 570 V. CONCLUSIONS......Page 571 REFERENCES......Page 572 I. INTRODUCTION......Page 576 A. Microwaves......Page 577 C. Dielectric Properties......Page 578 D. Penetration Depth......Page 580 III. CHALLENGES IN MICROWAVE HEATING OF FROZEN FOOD......Page 581 B. Lack of Browningand Crisping......Page 582 IV. MICROWAVABLE PACKAGING......Page 583 B. Microwave Reflective Materials......Page 584 C. Microwave Absorbent Materials......Page 585 A. High- Speed Ovens......Page 586 VI. SUMMARY......Page 587 REFERENCES......Page 588 I. INTRODUCTION......Page 589 A. Bacteria......Page 590 B. Bacterial Toxins......Page 591 D. Parasites......Page 592 III. EFFECTS OF FREEZING ON MICROORGANISMS......Page 593 A. Damage to Microorganisms Due to the Freezing Process......Page 594 B. The Effect of FreezingCondi tions on Microorganisms......Page 595 C. Experimental Studies on the Survival of Pathogens in Frozen Foods......Page 596 1. Escherichia coli......Page 597 2. Listeria monocytogenes......Page 598 3. Salmonellae......Page 599 8. Shigellae......Page 600 IV. SUBLETHAL INJURY......Page 601 A. Escherichia coli......Page 603 C. Enterococci......Page 604 VII. HYGIENIC PROCESSING OF FROZEN FOODS......Page 605 REFERENCES......Page 607 A. Definitions......Page 613 2. Internal Product Temperature......Page 614 C. Potable Water, Nonpotable Water......Page 615 B. Refrigeration Facilities, Quick Freezing Facilities, Waste Storage Rooms......Page 616 B. Regarding the Walls of the Plant......Page 617 A. Wet Processing Areas, Hand Washing Facilities, Sterilizers......Page 618 VII. FROZEN FOOD PROCESSING EQUIPMENT: CLASSIFICATION......Page 619 C. Group C......Page 620 B. Group B......Page 621 B. Design and Construction in the Food Product Zone......Page 622 C. Design and Construction in the Nonfood Products Zone......Page 623 B. Personnel Hygiene......Page 624 D. Preparation and Processing......Page 625 XII. HANDLING PRACTICES FOR OVER- THE- ROAD TRANSPORTATION......Page 627 XV. WAREHOUSING EQUIPMENT......Page 628 XVII. WAREHOUSING SANITARY PRACTICES......Page 629 XVIII. RETAIL EQUIPMENT......Page 630 XX. FROZEN PRECOOKED FOODS: ESTABLISHMENT INSPECTION......Page 631 B. Processing......Page 632 D. Economics......Page 633 IMPORTANT......Page 634 III. INCOMING MATERIALS......Page 635 A. Ingredients......Page 636 B. Recommended Dairy Ingredient Specifications......Page 637 C. Non- Dairy Ingredient Specifications......Page 638 A. Product Protection......Page 640 C. Recirculated CleaningSyst ems......Page 642 D. Construction and Repair of Lines, Containers, and Equipment......Page 643 G. Cooling......Page 646 J. Grounds and Roof......Page 647 K. Plant Environment......Page 648 N. Hand Washing Facilities......Page 649 O. Water Supply......Page 650 P. Personnel......Page 651 A. Air Under Pressure— Product Contact......Page 653 B. Steam Standards......Page 654 C. Recirculated CoolingWater and Glycol......Page 655 D. Heating, Ventilation, and Air- conditioning HVAC Systems......Page 656 A. Juice Adulteration......Page 657 C. Manufacturing......Page 659 B. Processing......Page 660 III. FROZEN MEAT AND POULTRY RECALLS......Page 661 V. IMPORTED SEAFOODS AND ENFORCEMENT BACKGROUND......Page 664 B. ReconditioningPro posals......Page 666 C. Requests For Voluntary Recalls......Page 667 D. Seizure......Page 668 E. Injunction......Page 669 F. Citation/ Prosecution......Page 670 ACKNOWLEDGEMENT......Page 671 I. FDA STANDARD FOR FROZEN VEGETABLES: 21 CFR 158. DEFINITIONS: 21 CFR 158.3......Page 672 II. FDA STANDARD FOR FROZEN VEGETABLES: 21 CFR 158. FROZEN PEAS: 21CFR 158.170......Page 673 GENERAL INSTRUCTIONS......Page 677 Receiving......Page 678 Raw Product Handlingand Mix Preparation......Page 680 Pasteurization......Page 681 Batch (Vat) Pasteurization......Page 682 High Temperature Short-Time (HTST) and Higher Heat Shorter Time (HHST) Continuous Flow Pasteurization......Page 688 Bulk Tank Transported Pasteurized Mix......Page 700 Freezingand Packaging......Page 701 ReclaimingOperations......Page 705 GLOSSARY......Page 706 Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. Basic procedures for optimizing the quality and texture of frozen foods are outlined, and tables and examples 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. Information is in sections on freezing principles, frozen food characteristics, frozen meat and poultry, seafoods, vegetables, fruits and fruit products, and deserts, dough, and microwavable frozen foods. There is also a section on safety considerations. Annotation ♭2004 Book News, Inc., Portland, OR (booknews.com)

Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. Basic procedures for optimizing the quality and texture of frozen foods are outlined, and tables and examples 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. Information is in sections on freezing principles, frozen food characteristics, frozen meat and poultry, seafoods, vegetables, fruits and fruit products, and deserts, dough, and microwavable frozen foods. There is also a section on safety considerations. Annotation ©2004 Book News, Inc., Portland, OR

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.