Chilled Foods: A Comprehensive Guide, Second Edition (Woodhead Publishing in Food Science and Technology)

Contents......Page 6
Preface......Page 12
List of contributors......Page 14
1.1 Definition......Page 18
1.2 Drivers in the chilled food sector......Page 20
1.3 Overall market size......Page 23
1.4 Individual categories within the chilled food sector......Page 29
1.5 Conclusion......Page 32
1.6 References......Page 33
Part I Raw materials......Page 34
1.1 Introduction......Page 36
1.2 Criteria for selection......Page 37
1.3 Specifications......Page 45
1.4 New trends in raw material production......Page 47
1.5 New trends in plant breeding......Page 48
1.6 Conclusion......Page 49
1.8 References......Page 50
2.2 Milk composition......Page 54
2.3 Functional approach......Page 55
2.4 Sensory properties......Page 56
2.6 Chilled dairy products and milk-based ingredients used in chilled foods......Page 58
2.7 Chilled desserts......Page 69
2.9 Maximising quality in processing......Page 70
2.10 Food safety issues......Page 72
2.11 Future trends......Page 74
2.12 References......Page 75
3.1 Introduction......Page 80
3.2 The influence of the live animal......Page 82
3.3 Pre- and post-slaughter handling......Page 86
3.4 Conclusions......Page 89
3.5 References......Page 90
Part II Technologies and processes......Page 94
4.1 Introduction......Page 96
4.3 Safety and quality issues......Page 98
4.4 Refrigerant fluids and the environment......Page 99
4.5 Chilled foods and refrigeration......Page 100
4.6 Chilling......Page 101
4.7 Chilling equipment......Page 102
4.8 Chilled storage......Page 104
4.9 Refrigerated transport......Page 107
4.10 Refrigerated display cabinets......Page 111
4.11 Regulations and legislation......Page 113
4.13 References......Page 114
5.1 Introduction......Page 116
5.2 Importance of temperature monitoring......Page 118
5.3 Principles of temperature monitoring......Page 119
5.4 Temperature monitoring in practice......Page 122
5.5 Equipment for temperature monitoring......Page 133
5.6 Temperature and time–temperature indicators......Page 143
5.7 Temperature modelling and control......Page 147
5.9 References......Page 148
6.2 Requirements of chilled food packaging materials......Page 152
6.3 Chilled food packaging materials......Page 153
6.4 Packaging techniques for chilled food......Page 156
6.5 Future trends......Page 164
6.7 References......Page 166
Part III Microbiological and non-microbiological hazards......Page 168
7.1 Introduction......Page 170
7.3 Classification of growth......Page 171
7.4 The impact of microbial growth......Page 173
7.5 Factors affecting the microflora of chilled foods......Page 174
7.6 Spoilage microorganisms......Page 179
7.7 Pathogenic microorganisms......Page 184
7.8 Temperature control......Page 190
7.9 Predictive microbiology......Page 191
7.10 Conclusions......Page 195
7.11 References......Page 196
8.1 Introduction......Page 204
8.3 Conventional microbiological techniques......Page 205
8.4 Rapid and automated methods......Page 208
8.6 References and further reading......Page 231
9.1 Introduction......Page 242
9.3 Chemical reactions of significance in chilled foods......Page 243
9.4 Characteristics of biochemical reactions......Page 248
9.5 Biochemical reactions of significance in chilled foods......Page 250
9.7 Physico-chemical reactions of significance in chilled foods......Page 255
9.8 Non-microbiological safety issues of significance in chilled foods......Page 260
9.10 References......Page 265
Part IV Safety and quality issues......Page 274
10.1 Introduction......Page 276
10.2 Factors affecting shelf-life......Page 277
10.3 Modelling shelf-life......Page 285
10.4 Determination of product shelf-life......Page 287
10.5 Maximising shelf-life......Page 295
10.6 Challenge testing......Page 296
10.8 References......Page 300
11.1 Introduction......Page 304
11.2 Definitions......Page 307
11.3 Microbiological hazards......Page 321
11.4 Risk classes......Page 324
11.5 Safe process design 1: equipment and processes......Page 325
11.6 Safe process design 2: manufacturing areas......Page 333
11.7 Safe process design 3: unit operations for decontaminated products......Page 340
11.8 Control systems......Page 345
11.9 Conclusions......Page 349
11.10 References......Page 350
12.1 Introduction......Page 358
12.2 What defines sensory quality?......Page 359
12.3 Sensory evaluation techniques......Page 361
12.4 Determining consumer acceptability......Page 366
12.5 Future trends and conclusion......Page 368
12.6 References......Page 369
13.1 Introduction......Page 372
13.2 Segregation of work zones......Page 374
13.3 High-risk barrier technology......Page 380
13.4 Hygienic construction......Page 397
13.5 Equipment......Page 406
13.7 References......Page 411
14.1 Introduction......Page 414
14.2 Sanitation principles......Page 415
14.3 Sanitation chemicals......Page 419
14.4 Sanitation methodology......Page 426
14.5 Sanitation procedures......Page 431
14.6 Evaluation of effectiveness......Page 433
14.7 Management responsibilities......Page 438
14.8 References......Page 440
15.1 Introduction......Page 446
15.2 The scope of a quality system......Page 450
15.3 Developing a quality system......Page 452
15.4 Implementation......Page 459
15.5 Performance measuring and auditing......Page 463
15.6 Benefits......Page 465
15.7 Future trends......Page 466
15.8 References and further reading......Page 467
16.2 Food law is reactive......Page 468
16.3 Food laws and international trade......Page 469
16.4 Chilled foods are…......Page 470
16.5 Approaches to legislation......Page 471
16.6 Codex......Page 472
16.7 ATP......Page 474
16.9 European Union......Page 475
16.10 Australia/New Zealand......Page 478
16.11 France......Page 479
16.12 The Netherlands......Page 480
16.13 United Kingdom......Page 481
16.14 United States......Page 482
16.16 References and further reading......Page 485
B......Page 491
C......Page 492
D......Page 493
F......Page 494
H......Page 495
M......Page 496
N......Page 497
P......Page 498
Q......Page 499
S......Page 500
T......Page 502
Z......Page 503