Chilled foods - Second Edition

hardback  432 pages  ISBN 1855734990      £140.00

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, the second edition has been substantially revised and updated. Chilled foods examines all aspects of this industry including: the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology and shelf-life.

Contents

Introduction: the chilled foods market C Dennis and M Stringer, Campden and Chorleywood Food Research Association

• Definition
• Drivers in the chilled food sector
• Overall market size
• Individual categories within the chilled food sector

Part 1: Raw materials

Raw material selection: fruit and vegetables L Bedford, Campden and Chrleywood Food Research Association, UK

• Introduction
• Criteria for selection
• Specifications
• New trends in raw material production
• New trends in plant breeding

Raw material selection: dairy ingredients L R Early, Harper Adams University College, UK

• Introduction
• 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
• Maximising quality in processing
• Food safety issues
• Future trends

Raw material selection: meat and poultry S J James, Food refrigeration and Process Engineering Research Centre, UK

• Introduction
• The influence of the live animal
• Pre
• and post-slaughter handling

Part 2: Technologies and processes

The refrigeration of chilled foods R D Heap, Cambridge Refrigeration Technology, UK

• Introduction
• 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 M Wolfe, Food Standards Agency, UK

• Introduction
• Importance of temperature monitoring
• Principles of temperature monitoring
• Temperature monitoring in practice
• Equipment for temperature monitoring
• Temperature and time-temperature indicators
• Temperature modelling and control

Chilled food packaging B P F Day, Campden and Chorleywood Food Research Association, UK

• Introduction
• Requirements of chilled food packaging materials
• Chilled food packaging materials
• Packaging techniques for chilled food
• Future trends

Part 3: Microbiological and non-biological hazards

Chilled foods microbiology S J Walker and G Betts, Campden and Chorleywood Food Research Association, UK

• Introduction
• Why chill
• Classification of growth
• The impact of microbial growth
• Factors affecting the microflora of chilled foods
• Spoilage microorganisms
• Pathogenic microorganisms
• Temperature control
• Predictive microbiology

Conventional and rapid analytical microbiology R P Betts, Campden and Chorleywood Food Research Association, UK

• Introduction
• Sampling
• Conventional microbiological techniques
• Rapid and automated methods
• Microbiological methods - the future

Non-microbial factors affecting quality and safety H Brown and M Hall, Campden and Chorleywood Food Research Association, UK

• Introduction
• 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 4: Safety and quality issues

Shelf-life determination and challenge testing G Betts and L Everis, Campden and Chorleywood Food Research Association, UK

• Introduction
• Factors affecting shelf-life
• Modelling shelf-life
• Determination of product shelf-life
• Maximising shelf-life
• Challenge testing
• Future trends

Microbiological hazards and safe process design M H Brown, Unilever Research, Colworth, UK

• Introduction
• 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 S R P R Durand, HP Foods Ltd, UK

• Introduction
• What defines sensory quality
• Sensory evaluation techniques
• Determining consumer acceptability
• Future trends and conclusion

The hygienic design of a chilled foods plant J Holah and R H Thorpe Campden and Chorleywood Food Research Association, UK

• Introduction
• Segregation of work zones
• High-risk barrier technology
• Hygienic construction
• Equipment

Cleaning and disinfection J Holah, Campden and Chorleywood Food Research Association, UK

• Introduction
• Sanitation principles
• Sanitation chemicals
• Sanitation methodology
• Sanitation procedures
• Evaluation of effectiveness
• Management responsibilities

Total Quality Management D J Rose, Campden and Chorleywood Food Research Association, UK

• Introduction
• The scope of a quality system
• Developing a quality system
• Implementation
• Performance measuring and auditing
• Benefits
• Future trends

Legislation K Goodburn, Chilled Food Association, UK

• Introduction
• 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