IIR document
Recommendations for the Processing and Handling of Frozen Foods.
Author(s) : IIF-IIR, BØGH-SØRENSEN L.
Type of monograph: Book, Guide/Handbook
Summary
The Red Book is one of the IIR's reference publications and one of its best sellers. The 4th edition - prepared by Mr Leif Bøgh-Sørensen and several international experts - presents an overview of know-how on frozen foods. It gives an update on the principles of freezing, quick-freezing, storage and thawing of food, with due attention paid to physical, physicochemical, nutritional and biochemical aspects, as well as to microbiology, hygiene, packaging, transport, presentation and retail sale. Main topics: - Definitions and explanations - Scientific and technical aspects of the freezing of foodstuffs - Freezing and thawing - Storage and transport - Retail cabinets and consumer applications - Storage life of frozen foods - Fruit and vegetables - Meat, poultry, fish, eggs and dairy products - Other frozen foodstuffs - Energy
Available documents
Format Hard copy
Pages: 176
Available
Public price
60 €
Member price*
45 €
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Farsi version: سفار شهای لازم در تهیه و توزیع مواد غذایی منجمد
Pages: 200
Available
Public price
10 €
Member price*
7,50 €
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Details
- Original title: Recommendations for the Processing and Handling of Frozen Foods.
- Record ID : 2006-3266
- Languages: English
- Subject: General information
- Publication: IIF-IIR - France/France
- Edition statement: ed. 4
- Publication date: 2006
- Collection:
- ISBN: 9782913149526
- Document available for consultation in the library of the IIR headquarters only.
Links
- See also: Recommendations for the processing and handling of frozen foods.
Recommendations for the processing and handling of frozen foods.
Alimentos congelados - Procesado y distribucion.
[Recommendations for the Processing and Handling of Frozen Foods.] - See translations: Recommandations pour la préparation et la distribution des denrées congelées.
Indexing
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Themes:
Refrigerated storage: general information;
Industrial, commercial and domestic refrigeration: general information;
Food engineering;
Food quality and safety. Microbiology;
Traceability, metrology;
Freezing installations;
Freezing of foodstuffs;
Packaging;
Cogeneration (CHP), trigeneration;
Supermarkets, display cabinets;
Fruit;
Vegetables;
Meat and meat products;
Poultry;
Fish and fish product;
Milk and dairy products;
Ice creams;
Bakery and confectionery products;
Precooked food - Keywords: Thawing; Refrigerating system; Prepared food; Poultry; Operation; Generality; Food; Energy consumption; Milk; Microbiology; Biochemical property; Meat; Transport; Display cabinet; Design; Temperature; Time-temperature tolerance; Recommendation; Air freezer; Nutritional value; Physical property; Quick freezing; Quick-frozen food; Dairy product; Bakery product; Frozen food; Meat product; Process; Fish; Egg; Handling; Vegetable; Immersion; Hygiene; Guide; Cold storage; Packaging; Fruit juice; Energy saving; Cryofreezing; Ice cream; Shellfish; Control (generic); Freezing; Fruit; Freezer; Storage life
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