Food preservation and cold chain

Author: Liu Beilin
Publisher:
Publish Date: 2004-07-01
Features: This book is a reference guide on food preservation and refrigeration technology. Starting with an introduction to the chemical composition of food, it identifies the factors affecting quality changes during food storage and distribution, detailing chemical, modified atmosphere, freezing, freeze-drying, heating, and other preservation techniques. The book also introduces the basic theories and methods for quality management of frozen food. Furthermore, addressing the current state of China's food cold chain and the continuous emergence of new perishable food products, the later chapters elaborate on how to scientifically and reasonably determine appropriate storage and transportation conditions. The content is comprehensive and practical, offering strong practical value and guidance. It is suitable for technicians, managers, and professionals involved in food production, storage, and transportation.
Table of Contents
Chapter 1 Quality Changes of Perishable Food
Section 1 Chemical Composition of Food
Section 2 Quality Changes of Food During Distribution
Section 3 Quality Changes of Food During Storage
Chapter 2 Food Chemical Preservation Technology
Section 1 Traditional Chemical Preservation Methods
Section 2 Commonly Used Chemical Preservation Techniques
Chapter 3 Food Modified Atmosphere Preservation Technology
Section 1 Principles of Modified Atmosphere Storage and Preservation
Section 2 Several Modified Atmosphere Preservation Methods
Section 3 Modified Atmosphere Cold Storage and CA Cold Storage
Chapter 4 Food Chilling and Freezing Preservation Technology
Section 1 Basic Principles of Low-Temperature Storage
Section 2 Food Chilling Preservation Techniques
Section 3 Food Freezing Preservation Techniques
Chapter 5 Food Freeze-Drying Preservation Technology
Section 1 Overview
Section 2 Basic Principles and Production Equipment of Freeze-Drying Food
Section 3 Process Conditions for Food Freeze-Drying
Section 4 Quality of Freeze-Dried Food
Chapter 6 Food Thermal Sterilization Preservation Methods
Section 1 Effects of Heating on Food
Section 2 Methods of Heating Sterilization
Chapter 7 Other Food Preservation Techniques
Section 1 High-Pressure Sterilization
Section 2 Ultrasonic Sterilization
Section 3 Discharge Sterilization
Section 4 Radiation Irradiation Preservation Methods
Section 5 Plant Hormone and Plant Growth Regulator Preservation Methods
Section 6 Vacuum Preservation
Section 7 Ozone Oxygen Preservation Technology
Chapter 8 Quality Management of Frozen Food
Section 1 T-TT Concept and Calculation Methods for Frozen Food
Section 2 Application of HACCP in Frozen Food Production
Section 3 Quality Management of Frozen Food
Chapter 9 Food Cold Chain
Section 1 Overview of China's Food Cold Chain
Section 2 Composition and Related Equipment of the Food Cold Chain
Section 3 Cold Storage Transportation Equipment and Frozen Sales Equipment
Chapter 10 Management and Hygiene of Food Cold Storage
Section 1 Overview of Food Cold Storage
Section 2 Management of Cold Storage and Requirements for Technical Workers
Section 3 Pre-cooling Treatment for Perishable Food
Section 4 Hygiene Management of Cold Storage and Frozen Food
Section 5 Quality and Hygiene Standards and Microbial Control of Frozen Food
Chapter 11 Application of Food Preservation Technology
Section 1 Preservation Techniques for Several Common Fruits
Section 2 Preservation Techniques for Several Common Vegetables
Section 3 Low-Temperature Preservation Techniques for Aquatic Products
Section 4 Freezing Preservation Methods for Livestock, Poultry, and Egg Products