Fundamentals of Freezing. Facilities for the Cold Chain. Quality and Safety of Frozen Foods. Monitoring and Measuring Techniques for Quality and Safety. Emerging Technologies in Food Freezing. Packaging of Frozen Foods. Trends in Frozen Food Packaging. Index.
Da-Wen Sun is a leading educator in food engineering and a Professor of Food and Biosystems Engineering and the Director of the Food Refrigeration and Computerised Food Technology Research Group at University College Dublin (UCD). His main research activities include cooling, drying, and refrigeration processes and systems; quality and safety of food products; bioprocess simulation and optimization; and computer vision technology. His innovative studies on vacuum cooling of cooked meats, pizza quality inspection by computer vision, and edible films for shelf life extension of fruit and vegetables have been widely reported in national and international media.
“… provides food professionals in industry, government, or
academia, essential, comprehensive, and easily accessible
information about today’s frozen food systems. … The volume is
liberal and well illustrated, greatly assisting the readers to
understand the author’s explanations. … Dr. Sun’s work is a welcome
and needed addition to the library of any food professional working
with frozen products.”
—Keith W. Gates, Seafood Specialist and Associate Director,
University of Georgia, in the Journal of Aquatic Food Product
Technology, Vol. 16, No. 1, 2007
“… written by a strong team of 51 top international experts with
esteemed academic and professional credentials, provides critical,
comprehensive and readily accessible information on the
contemporary art and science of frozen foods. … represents an
excellent edition, which considers a large diversity of
cold-chain-related issues reports on up-to-date research findings
and affords a vast amount of useful state-of-the-art knowledge in
the field of food freezing technologies and logistics. The book is
one of the finest and most complete publications on frozen food
ever issued around the world – an admirable encyclopedic resource
for all stakeholders of the refrigeration science and industry
(including upper-level students, post-graduates, researchers, cold
chain operators, food technologists, engineers, equipment
designers, public authorities and food policy markers).”
— Kostadin Fikiin, Refrigeration Science and Technology, Technical
University of Sofia, Bulgaria, in International Journal of
Refrigeration, Vol. 30, No. 4, November 2007
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