Quick freezing preservation of foods: principles, practices, R and D needs Pruthi, J. S.

Preservation of food by freezing is now universally accepted as the best method of food preservation among all the traditional and modern methods of preservation of foods. Volume 1 covers foods of animal origin I 8 chapters dealing with a global overview and the present status of the world & India frozen food industry; advantages of IQF and quick freezing of foods over all other methods; basic principles and systems of freezing preservation; household and commercial scale freezing equipments/ plants; quick freezing of marine foods; freezing preservation of meat, veal, mutton, pork, game, eggs, liquid eggs, yolk and Albumen; poultry and other avian/ fowls meat, dairy products like ice cream, kulfy, butter, cheese, curd, youghurt, fluid milk and popular indigenous dairy products like shreekhand, etc. It also covers recent developments in R & D in all the segments of frozen food industry covered.
Vol. II covered the foods of plant origin, like quick freezing preservation of fruit and vegetable products. Bakery products, prepared, cooked or curried meals/ lunches and dinners, freezing concentration, cryogenic freezing, freeze dying of foods, cryogenic grinding of spices; modern packaging, refrigerated storage, transportation distribution and marketing of frozen foods. The microbiology and nutritive value of various groups of frozen foods have been discussed in 2 separate chapters. The last chapter deals with the national and international quality standards for frozen foods, including the codex standards.