COMPLETE HAND BOOK ON FROZEN FOOD PROCESSING AND FREEZE DRYING TECHNOLOGY(E-BOOK)

Contents-cum-Index

The book Complete Hand Book on Frozen Food Processing and Freeze Drying Technology covers  Freezing of Fruits & Vegetables, Preservation of Fruits and Vegetables, Freezing of Vegetables, Frozen Block Process for Vegetable or Fruit convenience Foods, Method for Producing Frozen Vegetable Food Material having  soft texture, Preparation of Frozen Food (Cooked Burdocks), Seasoning Individually Quick Frozen Vegetables,  Freezing of Bakery and Dessert Products, Banana Based Frozen Nondairy Dessert, Coated Frozen Cheese Granules, Aerated Frozen Dessert Compositions, Non-Fat Frozen Dairy Product, Method of Preparing a Frozen Dairy Desserts, ICE Cream Maker, Method of Making Frozen Patties, Method for Making Frozen  Drinks, Frozen Dessert Dispensing Apparatus, Miscellaneous Laminated Frozen Food Product, Frozen Comestibles, Apparatus and Method for Dispensing Frozen Aquarium Food, Frozen Cat Food, Hard Frozen Food Containing Alcohol, High Protein Frozen Food Product, Microwave Heating of Certain Frozen Foods, Freeze Drying, Process and Apparatus for thawing frozen food, Frozen Food Masticating Machine, Apparatus for Defreezing Frozen Foods, Machine for Cutting  Frozen Foods, Electrically Heated Frozen Food Server, Household Appliance for Making Frozen Food Products, Frozen Food Transport.

Chapter 1
FREEZING OF FRUITS & VEGETABLES

    Quality And Safety of Frozen Fruits And Vegetables
    Product influence
    Process influence
    Pre-freezing treatments
    Safety
    Traditional Freezing Technologies
    Traditional preparatory treatments
    Traditional freezing methods
    Innovative Technologies
    Innovative preparatory treatments
    Innovative freezing methods


Chapter 2
PRESERVATION OF FRUITS AND VEGETABLES

    Method 1
    Method 2
    Method 3
    Method 4
    Method 5
    Method 6
    Method 7
    Method 8
    Method 9
    Method 10
    Method 11
    Method 12
    Method 13


Chapter 3
FREEZING OF VEGETABLES

    Method 1
    Method 2
    Method 3
    Method 4
    Comparative Method A
    Comparative Method B


Chapter 4
FROZEN BLOCK PROCESS FOR VEGETABLE OR FRUIT CONVENIENCE FOODS

Chapter 5
METHOD FOR PRODUCING FROZEN VEGETABLE FOOD MATERIAL HAVING SOFT TEXTURE

Chapter 6
PREPARATION OF FROZEN FOOD (COOKED BURDOCKS)

    Pretreatment of Burdocks
    Heat-Treatment
    Freezing Treatment
    Preparation of Enzyme- Containing Dispersion
    Enzyme-Impregnation Treatment
    Treatment with Enzyme to Cause Enzyme Reaction
    Enzyme-Deactivation Treatment
    Freezing Treatment


Chapter 7
SEASONING INDIVIDUALLY QUICK FROZEN VEGETABLES

Chapter 8
FREEZING OF BAKERY AND DESSERT PRODUCTS

    Bakery Products
    Bake off technology and bakery products
    Frozen dough
    Process conditions
    Formulation
    Frozen part-baked bread
    Introduction
    Freezing of partially fermented dough
    Conclusion
    Frozen Desserts
    Ingredients
    Processes
    Dynamic freezing
    Structure and stability


Chapter 9
BANANA BASED FROZEN-NONDAIRY DESSERT

    All banana
    Strawberry-banana
    Banana and pineapple
    Banana and pecans
    Banana and chocolate
    Banana and peppermint
    Strawberry-banana Banana
    Banana
    Banana and cocoa powder
    Banana and walnuts
    Banana and pecan and chocolate liquor
    Banana and aniseed (Licorice)


Chapter 10
COATED FROZEN CHEESE GRANULES

    Process
    Emulsifier coating solution
    Smoke flavor coating solution
    Swiss flavor solution
    Provolone flavoring of mossarella
    Cheddar flavoring of mozzarella


Chapter 11
AERATED FROZEN DESSERT COMPOSITIONS

    Protocol For Preparing Frozen Dessert Products
    Preparation Of Yogurt Premix
    Aerated Frozen Desserts
    Composition of ingredients


Chapter 12
NON-FAT FROZEN DAIRY PRODUCT

Chapter 13
METHOD OF PREPARING A FROZEN DAIRY DESSERTS

Chapter 14
ICE CREAM MAKER

Chapter 15
METHOD OF MAKING FROZEN PATTIES

Chapter 16
METHOD FOR MAKING FROZEN DRINKS

    Cup and Ingredients
    Milkshake and Frozen Drink Machine
    Blade
    Operation
    Microprocessor Control
    Alternative Embodiment


Chapter 17
FROZEN DESSERT DISPENSING APPARATUS

Chapter 18
MISCELLANEOUS LAMINATED FROZEN FOOD PRODUCT

    Refrigeration of evaporator
    Lubricant System
    Hydraulic Tracking System
    Feeding The Liquid To Be Frozen


Chapter 19
FROZEN COMESTIBLES

Chapter 20
APPARATUS AND METHOD FOR DISPENSING FROZEN AQUARIUM FOOD

Chapter 21
FROZEN CAT FOOD

Chapter 22
HARD FROZEN FOOD CONTAINING ALCOHOL

Chapter 23
HIGH PROTEIN FROZEN FOOD PRODUCT

    Method 1: Peach Flavor Frozen Product
    Method 2: Strawberry Flavor Frozen Product
    Method 3: Pina Colada Flavor Frozen Product Nutritional Values
    Method 4: Banana Flavor Frozen Product


Chapter 24
MICROWAVE HEATING OF CERTAIN FROZEN FOODS

Chapter 25
FREEZE DRYING

    The Food Material Science Of Freeze Drying
    The glass transition
    The use of state diagrams
    Freezing
    Freeze drying
    Importance of the freezing step
    Equipment and Operation
    Introduction
    Freeze drying
    Laboratory-scale equipment
    Industrial-scale equipment


Chapter 26
PROCESS AND APPARATUS FOR THAWING FROZEN FOOD

Chapter 27
FROZEN FOOD MASTICATING MACHINE

Chapter 28
APPARATUS FOR DEFREEZING FROZEN FOODS

Chapter 29
MACHINE FOR CUTTING FROZEN FOODS

Chapter 30
ELECTRICALLY HEATED FROZEN FOOD SERVER

Chapter 31
HOUSEHOLD APPLIANCE FOR MAKING FROZEN FOOD PRODUCTS

    Structure of Appliance
    Operation of Appliance


Chapter 32
FROZEN FOOD TRANSPORT

    Transport and Storage
    Modes of transport
    The insulation
    Air circulation
    Refrigerating power
    Energy storage
    Multi-compartment vehicles
    Thermal Loads
    Ageing
    Insulated containers
    Refrigerating units
    Comparison Between Fresh And Frozen Product Transport
    Standards and Classification
    systems of transport
    Rail transport
    Water transport
    Intermodal transport
    Energy Labelling
    Limit Values
    Global heat transfer coefficients
    Safety coefficient
    The Future Of Materials Used In Refrigerated Transport
    Refrigeration system refrigerants

Preface

Frozen food has revolutionized the way people are able to receive and store foods like fruit, vegetables, convenience foods and meats. Based on freezing techniques from arctic communities, meats and fish were frozen in ice to last through the winter and was adopted to prevent spoilage in the 1700s and 1800s in the United States. While freezing and packaging technology has changed through the years, frozen food as we know it today was invented and popularized in the 1920s and 1930s. Birdseye took the technique home to New York in 1922 and began experimenting with freezing food at a local refrigeration company. His result was quick freezing of packaged foods but consumer interest waned. In 1925 Birdseye patented a new invention, which froze food under pressure between belts pumped with a brine solution to freeze vegetables and meats in their packaging. This procedure allowed the frozen foods to be easily sold to consumers. The invention took off, and he sold his company, the General Seafood Co., and patents to Goldman Sachs and the Postum Co. The resulting corporation was food giant General Foods. Commercial freezing is based on well established modern technologies and there can be no comparison of freezing with any other technology in keeping the original quality of food in tact. If most of the foods available in the western markets belong to the frozen category, the reason is that consumers have come to recognize that these products meet with their expectations fully. Further fillip to the frozen food industry was received when microwave heating system became omnipotent in almost all kitchens making it easier to thaw and reheat for  consumption.
The extraordinary success of frozen food industry in many richcountries is also attributable to the high per capita income, excellent transportation facilities, efficient nation-wide infrastructure, adequate storage facilities at homes and above all the predominance of animal based diet that cannot be preserved by other processes as efficiently as the freezing process. Freeze drying is the process of dehydrating frozen foods under a vacuum so the moisture content changes directly from a solid to a gaseous form without having to undergo the intermediate liquid state through sublimation. In this process, the product maintains its original size and shape with a minimum of cell rupture. Removing moisture prevents a product from deteriorating at room temperature. The process is used for drying and preserving a number of food products, including meats, vegetables, fruits, and instant coffee products. The dried product will be the same size and shape as the original frozen material and will be found to have excellent stability and convenient reconstitution when placed in water.
Freeze dried products will maintain nutrients, colour, flavour, and texture often indistinguishable from the original product. Depending on the product and the packaging environment, freeze dried foods are shelf-stable at room temperature for up to twenty five years or more, if canned, and between 6 months to 3 years if stored in a poly-bag container. Benefits of Freeze-Drying
• Retains original characteristics of the product, including:
colour, form, size, taste, texture and nutrients
• Reconstitutes to original state when placed in water
• Shelf stable at room temperature - cold storage not required
• The weight of the freeze-dried products is reduced by 70 to 90 percent, with no change in volume
• The product is light weight and easy to handle
• Shipping costs are reduced because of the light weight and lack of refrigeration
• Low water activity virtually eliminates microbiological concerns
• Offers highest quality in a dry product compared to other drying methods
• Virtually any type of food or ingredient, whether solid or liquid, can be freeze-dried


This book describes the current frozen food processing and freeze drying technologies to preserve food and the best practices to ensure production of safe, high-quality frozen food and it's transportation including colour, form, size, taste, texture and nutrients etc.. It also points to some new technologies that are already making waves and are likely to cast an even greater impact on the frozen food industry in the future.
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