Sun D.-W. (Ed.) Handbook of Frozen Food Processing and Packaging

Second edition. — CRC Press; Taylor & Francis Group, 2012. — 902 p.The first edition of this handbook was published in 2006 with the main aim to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of frozen foods, and to assemble essential, authoritative, and complete references and data that could be used by the researcher in the university and research institution. This continues to be the purpose of this second edition.
In the second edition, in addition to updating or rewriting individual chapters with the latest developments in each topic area, five old chapters were removed and replaced with new chapters on the same topics. In addition, two chapters were removed and replaced with two new parts. The chapter “Innovations in Freezing Process” was replaced with a new part “Emerging Technologies in Food Freezing” consisting of four chapters to reflect recent research trends in the area by using enhanced technologies, including ultrasound, high pressure, electric field, and antifreeze protein and ice nucleating protein. In addition, the chapter “Future Developments in Frozen Food Packaging” was replaced with a new part “Trends in Frozen Food Packaging” to reflect future developments in packaging technologies for the industry by introducing some innovative packaging methods, including active packaging, intelligent packaging, vacuum packaging, and edible film and coating.