Chapter 1: 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 Chapter 2: 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
Chapter 3: 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
Chapter 4: 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 Chapter 5: 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
Chapter 6: 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
Chapter 7: 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 Chapter 8: 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
Chapter 9: 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
Chapter 10: 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 Chapter 11: 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
Chapter 12: 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 systemsChapter 13: 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 conclusionChapter 14: 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 * EquipmentChapter 15: 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 responsibilitiesChapter 16: 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 trendsChapter 17: 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 StatesIndex
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