The first edition of this book rapidly established itself as the standard work on the key quality issues in one of the most dynamic sectors in the food industry. This new edition has been substantially revised and expanded and now includes three new chapters on raw material selection for chilled foods.
Features:
- Addresses key quality issues in the food industry
- Discusses raw materials selection for chilled foods
- Addresses biological and nonbiological risks associated with chilled foods
Contents
Introduction: The Chilled Foods Market
- Definition
- Drivers in the chilled food sector
- Overall market size
- Individual categories within the chilled food sector
Part I: RAW MATERIALS
Raw Material Selection: Fruit and Vegetables
- Criteria for selection
- Specifications
- New trends in raw material production
- New trends in plant breeding
Raw Material Selection: Dairy Ingredients
- Milk composition
- Functional approach
- Sensory properties
- Microbiological criteria for milk products
- Chilled dairy products and milk-based ingredients used in chilled foods
- Chilled desserts
- Ready meals
- Maximizing quality in processing
- Food safety issues
Raw Material Selection: Meat and Poultry
- The influence of the live animal
- Pre- and post-slaughter handling
Part II: TECHNOLOGIES AND PROCESSES
The Refrigeration of Chilled Foods
- Principles of refrigeration
- Safety and quality issues
- Refrigerant fluids and the environment
- Chilled foods and refrigeration
- Chilling
- Chilling equipment
- Chilled storage
- Refrigerated transport
- Refrigerated display cabinets
- Regulations and legislation
Temperature Monitoring and Measurement
- Importance of temperature monitoring
- Principles of temperature monitoring
- Temperature monitoring in practice
- Equipment for temperature monitoring
- Temperature and time-temperature indicators
- Temperature modeling and control
Chilled Food Packaging
- Requirements of chilled food packaging materials
- Chilled food packaging materials
- Packaging techniques for chilled food
Part III: MICROBIOLOGICAL AND NON-MICROBIOLOGICAL HAZARDS
Chilled Foods Microbiology
- Why chill?
- Classification of growth
- The impact of microbial growth
- Factirs affectubg tge nucrifkira if cgukked fiids
- Spoilage microorganisms
- Pathogenic microorganisms
- Temperature control
- Predictive microbiology
Conventional and Rapid Analytical Microbiology
- Sampling
- Conventional microbiological techniques
- Rapid and automated methods
- Microbiological methods - the future
Non-Microbial Factors Affecting Quality and Safety
- Characteristics of chemical reactions
- Chemical reactions of significance in chilled foods
- Characteristics of biochemical reactions
- Biochemical reactions of significance in chilled foods
- Characteristics of physico-chemical reactions
- Physico-chemical reactions of significance in chilled foods
- Non-microbiological safety issues of significance in chilled foods
Part IV: SAFETY AND QUALITY ISSUES
Shelf-Life Determination and Challenge Testing
- Factors affecting shelf-life
- Modeling shelf-life
- Determination of product shelf-life
- Maximizing shelf-life
- Challenge testing
Microbiological Hazards and Safe Process Design
- Definitions
- Microbiological hazards
- Risk classes
- Safe process design 1: equipment and processes
- Safe process design 2: manufacturing areas
- Safe process design 3: unit operations for decontaminated products
- Control systems
Quality and Consumer Acceptability
- What defines sensory quality?
- Sensory evaluation techniques
- Determining consumer acceptability
The Hygienic Design of Chilled Foods Plant
- Segregation of work zones
- High-risk barrier technology
- Hygienic construction
- Equipment
Cleaning and Disinfection
- Sanitation principles
- Sanitation chemicals
- Sanitation methodology
- Sanitation procedures
- Evaluation of effectiveness
- Management responsibilities
Total Quality Management
- The scope of a quality system
- Developing a quality system
- Implementation
- Performance measuring and auditing
- Benefits
- Future trends
Legislation
- Food law is reactive
- Food laws and international trade
- Chilled foods are...
- Approaches to legislation
- Codex
- ATP
- Canada
- European Union
- Australia/New Zealand
- France
- The Netherlands
- United Kingdom
- United States
Index
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