Table Of Content© 2006 by Taylor & Francis Group, LLC
Handbook of
Frozen Food
Processing
and
Packaging
© 2006 by Taylor & Francis Group, LLC
Gustavo V. Barbosa-CánovasWashington State University–Pullman
P. Michael DavidsonUniversity of Tennessee–Knoxville
Mark Dreher McNeil Nutritionals, New Brunswick, NJ
Richard W. HartelUniversity of Wisconsin–Madison
Lekh R. JunejaTaiyo Kagaku Company, Japan
Marcus KarelMassachusetts Institute of Technology
Ronald G. LabbeUniversity of Massachusetts–Amherst
Daryl B. LundUniversity of Wisconsin–Madison
David B. MinThe Ohio State University
Leo M. L. NolletHogeschool Gent, Belgium
Seppo SalminenUniversity of Turku, Finland
James L. SteeleUniversity of Wisconsin–Madison
John H. Thorngate IIIAllied Domecq Technical Services, Napa, CA
Pieter WalstraWageningen University, The Netherlands
John R. WhitakerUniversity of California–Davis
Rickey Y. YadaUniversity of Guelph, Canada
edited by Owen R. Fennema 76. Food Chemistry: Third Edition,
edited by Leo M. L. Nollet 77. Handbook of Food Analysis: Volumes 1 and 2,
edited by Gauri S. Mittal 78. Computerized Control Systems in the Food Industry,
edited byRay Marsili 79. Techniques for Analyzing Food Aroma,
edited by Srinivasan Damodaran and Alain Paraf 80. Food Proteins and Their Applications,
edited by Stig E. Friberg 81. Food Emulsions: Third Edition, Revised and Expanded,
and Kåre Larsson
Gustavo V. Barbosa-Cánovas, Usha R. Pothakamury, 82. Nonthermal Preservation of Foods,
Enrique Palou, and Barry G. Swanson
Edgar Spreer 83. Milk and Dairy Product Technology,
edited by Elmer H. Marth and James L. Steele 84. Applied Dairy Microbiology,
85. Lactic Acid Bacteria: Microbiology and Functional Aspects, Second Edition, Revised
edited by Seppo Salminen and Atte von Wright and Expanded,
86. Handbook of Vegetable Science and Technology: Production, Composition, Storage,
edited by D. K. Salunkhe and S. S. Kadam and Processing,
edited by Reginald H. Walter 87. Polysaccharide Association Structures in Food,
edited by Casimir C. Akoh 88. Food Lipids: Chemistry, Nutrition, and Biotechnology,
and David B. Min
Kenji Hirasa and Mitsuo Takemasa 89. Spice Science and Technology,
P. Walstra, T. J. Geurts, 90. Dairy Technology: Principles of Milk Properties and Processes,
A. Noomen, A. Jellema, and M. A. J. S. van Boekel
Gisbert Otterstätter 91. Coloring of Food, Drugs, and Cosmetics,
Listeria 92. , Listeriosis, and Food Safety: Second Edition, Revised and Expanded,
edited byElliot T. Ryser and Elmer H. Marth
edited by Susan Sungsoo Cho, Leon Prosky, 93. Complex Carbohydrates in Foods,
and Mark Dreher
edited by M. Shafiur Rahman 94. Handbook of Food Preservation,
95. International Food Safety Handbook: Science, International Regulation, and Control,
edited by Kees van der Heijden, Maged Younes, Lawrence Fishbein, and Sanford Miller
, 96. Fatty Acids in Foods and Their Health Implications: Second Edition, Revised and Expanded
edited by Ching Kuang Chow
Editorial Advisory Board
FOOD SCIENCE AND TECHNOLOGY
ASeries of Monographs, Textbooks, and Reference Books
© 2006 by Taylor & Francis Group, LLC
edited by 97. Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality,
Norman F. Haard and Benjamin K. Simpson
edited by Jeffrey M. Farber and Ewen C. D. Todd 98. Safe Handling of Foods,
99. Handbook of Cereal Science and Technology: Second Edition, Revised and Expanded,
edited by Karel Kulp and Joseph G. Ponte, Jr.
edited by Leo M. L. Nollet 100. Food Analysis by HPLC: Second Edition, Revised and Expanded,
edited by Jae W. Park 101. Surimi and Surimi Seafood,
Nickos A. Botsoglou 102. Drug Residues in Foods: Pharmacology, Food Safety, and Analysis,
and Dimitrios J. Fletouris
edited by 103. Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection,
Luis M. Botana
Babasaheb B. Desai 104. Handbook of Nutrition and Diet,
105. Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality,
edited by Sundaram Gunasekaran
Yukihiko Hara 106. Green Tea: Health Benefits and Applications,
edited by Joseph Irudayaraj 107. Food Processing Operations Modeling: Design and Analysis,
Claudio Delfini and Joseph V. Formica 108. Wine Microbiology: Science and Technology,
edited by Ashim K. Datta 109. Handbook of Microwave Technology for Food Applications,
and Ramaswamy C. Anantheswaran
edited by 110. Applied Dairy Microbiology: Second Edition, Revised and Expanded,
Elmer H.Marth and James L. Steele
George D. Saravacos and Zacharias B. Maroulis 111. Transport Properties of Foods,
edited by Lyn O’Brien Nabors 112. Alternative Sweeteners: Third Edition, Revised and Expanded,
edited by Susan Sungsoo Cho and Mark L. Dreher 113. Handbook of Dietary Fiber,
edited by Vijay K. Juneja and John N. Sofos 114. Control of Foodborne Microorganisms,
edited by Ray Marsili 115. Flavor, Fragrance, and Odor Analysis,
edited by A. Larry Branen, 116. Food Additives: Second Edition, Revised and Expanded,
P. Michael Davidson, Seppo Salminen, and John H. Thorngate, III
117. Food Lipids: Chemistry, Nutrition, and Biotechnology: Second Edition, Revised
edited by Casimir C. Akoh and David B. Min and Expanded,
R. K. Owusu-Apenten 118. Food Protein Analysis: Quantitative Effects on Processing,
S. S. Deshpande 119. Handbook of Food Toxicology,
edited by Y. H. Hui, Bernard L. Bruinsma, J. Richard Gorham, 120. Food Plant Sanitation,
Wai-Kit Nip, Phillip S. Tong, and Phil Ventresca
Pieter Walstra 121. Physical Chemistry of Foods,
edited by John R. Whitaker, Alphons G. J. Voragen, 122. Handbook of Food Enzymology,
and Dominic W. S. Wong
123. Postharvest Physiology and Pathology of Vegetables: Second Edition, Revised
edited by Jerry A. Bartz and Jeffrey K. Brecht and Expanded,
124. Characterization of Cereals and Flours: Properties, Analysis, and Applications,
edited by Gönül Kaletunç and Kenneth J. Breslauer
edited by Marianne D. Miliotis 125. International Handbook of Foodborne Pathogens,
and Jeffrey W. Bier
Zacharias B. Maroulis and George D. Saravacos 126. Food Process Design,
edited by Karel Kulp and Klaus Lorenz 127. Handbook of Dough Fermentations,
edited by Constantina Tzia 128. Extraction Optimization in Food Engineering,
and George Liadakis
129. Physical Properties of Food Preservation: Second Edition, Revised and Expanded,
Marcus Karel and Daryl B. Lund
edited by Y. H. Hui, Sue Ghazala, 130. Handbook of Vegetable Preservation and Processing,
Dee M. Graham, K. D. Murrell, and Wai-Kit Nip
131. Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology,
edited by Kathryn Deibler and Jeannine Delwiche
edited by Stig E. Friberg, 132. Food Emulsions: Fourth Edition, Revised and Expanded,
Kare Larsson, and Johan Sjoblom
edited by Y. H. Hui, Paul Cornillon, Isabel Guerrero Legarret, 133. Handbook of Frozen Foods,
Miang H. Lim, K. D. Murrell, and Wai-Kit Nip
edited by Y. H. Hui, 134. Handbook of Food and Beverage Fermentation Technology,
Lisbeth Meunier-Goddik, Ase Solvejg Hansen, Jytte Josephsen, Wai-Kit Nip,
Peggy S. Stanfield, and Fidel Toldrá
© 2006 by Taylor & Francis Group, LLC
edited by John Prescott and Beverly J. Tepper 135. Genetic Variation in Taste Sensitivity,
136. Industrialization of Indigenous Fermented Foods: Second Edition, Revised and Expanded,
edited by Keith H. Steinkraus
Ronald Eitenmiller and Junsoo Lee 137. Vitamin E: Food Chemistry, Composition, and Analysis,
138. Handbook of Food Analysis: Second Edition, Revised and Expanded, Volumes 1, 2, and 3,
edited by Leo M. L. Nollet
139. Lactic Acid Bacteria: Microbiological and Functional Aspects: Third Edition,
edited by Seppo Salminen, Atte von Wright, and Arthur Ouwehand Revised and Expanded,
Alejandro G. Marangoni 140. Fat Crystal Networks,
edited by Gustavo V. Barbosa-Cánovas, 141. Novel Food Processing Technologies,
M. Soledad Tapia, and M. Pilar Cano
edited by Jae W. Park 142. Surimi and Surimi Seafood: Second Edition,
Antonio Lopez-Gomez; Gustavo V. Barbosa-Cánovas 143. Food Plant Design,
edited by M. A. Rao, Syed S.H. Rizvi, 144. Engineering Properties of Foods: Third Edition,
and Ashim K. Datta
edited by P. Michael Davidson, John N. Sofos, 145. Antimicrobials in Food: Third Edition,
and A. L. Branen
edited by Charles Onwulata 146. Encapsulated and Powdered Foods,
Pieter Walstra, Jan T. M. Wouters 147. Dairy Science and Technology: Second Edition,
and Tom J. Geurts
edited by Kalidas Shetty, Gopinadhan Paliyath, 148. Food Biotechnology, Second Edition,
Anthony Pometto and Robert E. Levin
edited by Y. H. Hui 149. Handbook of Food Science, Technology, and Engineering - 4 Volume Set,
edited by Da-Wen Sun 150. Thermal Food Processing: New Technologies and Quality Issues,
edited by Hamed K. Abbas 151. Aflatoxin and Food Safety,
Gordon L. Robertson 152. Food Packaging: Principles and Practice, Second Edition,
153. Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging,
V. Venugopal and Cook-Chilling,
edited by 154. Ingredient Interactions: Effects on Food Quality, Second Edition,
Anilkumar Gaonkar and Andrew McPherson
edited by Da-Wen Sun 155. Handbook of Frozen Food Processing and Packaging,
George F. M. Ball 156. Vitamins In Foods: Analysis, Bioavailability, and Stability,
Boca Raton London New York
© 2006 by Taylor & Francis Group, LLC
A CRC title, part of the Taylor & Francis imprint, a member of the
Taylor & Francis Group, the academic division of T&F Informa plc.
edited by
Da-Wen Sun
Handbook of
Frozen Food
Processing
and
Packaging
Taylor & Francis Group
is the Academic Division of Informa plc.
© 2006 by Taylor & Francis Group, LLC
Published in 2006 by
CRC Press
Taylor & Francis Group
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© 2006 by Taylor & Francis Group, LLC
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International Standard Book Number-13: 978-1-57444-607-4 (Hardcover)
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Library of Congress Cataloging-in-Publication Data
Handbook of frozen food packaging and processing / edited by Da-Wen Sun.
p. cm. -- (Food science and technology ; 155)
Includes bibliographical references and index.
ISBN 1-57444-607-X (alk. paper)
1. Frozen foods. 2. Frozen foods--Packaging. I. Sun, Da-Wen. II. Food science and technology (CRC
Press) ; 155.
TP372.3.H36 2005
664'.02853--dc22 2005049925
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© 2006 by Taylor & Francis Group, LLC
Thefrozenfoodindustryisoneofthebiggestsectorsinthefoodindustry.Withthedevelopmentof
freezing technology, there has been a steady increase in the number and variety of frozen foods.
Besidesconveniencetoconsumers,thepopularityoffrozenfoodisalsoduetothefactthatitcon-
tinuestodemonstrateagoodfoodsafetyrecord,becausethefreezingoffoodcaneffectivelyreduce
theactivityofmicroorganisms andenzymes,thusretardingdeterioration.Inaddition,crystalliza-
tion of water reduces the amount of water in food items and inhibits microbial growth.
Nowadays,freezingisinvolvedinalmosteveryfoodprocess.Therefore,thepurposeofthishand-
bookistoprovideengineersandtechnologistsworkinginresearch,development,andoperationsin
the food industry with critical, comprehensive, and readily accessible information on the art and
science offrozenfoods.This book isalsointended toassemble essential, authoritative,and com-
plete references and data that can beused by researchers in universities and research institutions.
Each chapter iswritten by anauthorwho has both academicand professional credentials.
Thecontentsofthebookaredividedintofiveparts:fundamentalsoffreezing,facilitiesforthe
coldchain,qualityandsafetyoffrozenfoods,monitoringandmeasuringtechniquesforqualityand
safety, andpackaging of frozen foods.
Part I deals with fundamental topics relating to freezing, which include physical–chemical
principles during freezing process (Chapter 1), glass transition phenomena in frozen foods
(Chapter 2), principles of refrigeration (Chapter 3), food microbiology (Chapter 4), thermalo–
physical properties of frozen foods (Chapter 5), calculation of freezing time and freezing load
(Chapter6),mathematicalmodelingofthefreezingprocess(Chapter7),andsomerecentdevelop-
ments in the freezing process(Chapter8).
PartIIfocusesonfreezing-relatedequipmentandfacilities.Thispartbeginswithachapteron
industrialfreezing methodsandequipment(Chapter9),thendiscussesstoragefacilityanddesign
for frozen food (Chapter 10), methods and facilities used for frozen food transportation (Chapter
11), descriptions on retail display units (Chapter 12), and those used in household refrigerators
and freezers (Chapter 13). This part ends with a chapter on techniques for monitoring and
control of the cold chain (Chapter14).
PartIIIstressestheimportanceofquality,safety,andnutritionalvaluesoffrozenfoods.These
issuesforeachtypeoffrozenfoodsarediscussedindetailinaseparatechapter.Thefrozenfoods
coveredinthispartaremeatandmeatproducts(Chapter15),poultryandpoultryproducts(Chapter
16),fish,shellfish,andrelatedproducts(Chapter17),vegetables(Chapter18),fruits(Chapter19),
dairyproducts(Chapter20),readymeals(Chapter21),bakeryproducts(Chapter22),andeggsandegg
products(Chapter 23).
PartIVdescribesmethodsandtechniquesusedtomeasureandmaintainthequalityandsafety
offrozenfoods.Theseareobjectivemethodssuchasphysicalmeasurements(Chapter24),chemi-
cal measurements (Chapter 25), and sensory methods (Chapter 26). Testing of microorganisms
causing foodborne illnesses and spoilage is presented in Chapter 27, and Chapter 28 deals with
shelf-life testing and predictionfor frozen foods.
PartVdiscussestopicsrelatedtopackagingoffrozenfoods.Theseare:introductiontofrozen
food packaging (Chapter 29), various packaging materials for frozen foods such as polymer
(Chapter 30), paper and cardboard (Chapter 31), and other packaging materials (Chapter 32).
Description of packaging machinery then follows in Chapter 33, and finally the book concludes
with a chapter on futuredevelopments infrozen foodpackaging (Chapter 34).
Preface
/
/
JournalofFoodEngineering ComputersandElec-
tronics in Agriculture Journal of Food Engineering Journal of
FoodProcessEngineering CzechJournalofFoodSciences
© 2006 by Taylor & Francis Group, LLC
Born in Southern China, Professor Da-Wen Sun is an internationally
recognized figure for his leadership in food engineering research and
education. His main research activities include cooling, drying, and
refrigerationprocessesandsystems,qualityandsafetyoffoodproducts,
bioprocess simulation and optimization, and computer vision technol-
ogy. Especially, his innovative studies on vacuum cooling of cooked
meats, pizza quality inspection by computer vision, and edible films
forshelf-lifeextensionoffruitandvegetableshavebeenwidelyreported
in national and international media. The results of his work have been
published in over 150 peer-reviewed journal papers and more than 200
conference papers.
He received a first class BSc Honours and MSc in mechanical engineering, and a PhD in
chemical engineering in China before working in various universities in Europe. He became the
first Chinese national to be permanently employed in an Irish University when he was appointed
College Lecturer at National University of Ireland, Dublin (University College Dublin) in 1995,
and was then promoted to Senior Lecturer. He is now the Professor and Director of the Food
Refrigeration and Computerized Food Technology Research Group at Department of Biosystems
Engineering, UniversityCollege Dublin.
Asaleadingacademicinfoodengineering,Dr.Sunhassignificantlycontributedtothefieldof
foodengineering.HehastrainedmanyPhDstudents,whohavemadetheirowncontributionstothe
industry and academia. He has also given lectures on advances in food engineering on a regular
basis in academic institutions internationally and delivered keynote speeches at international
conferences. As a recognized authority on food engineering, he has been conferred adjunct
visiting consulting professorships from ten top universities in China including Shanghai Jiao
TongUniversity,ZhejiangUniversity,HarbinInstituteofTechnology,ChinaAgriculturalUniver-
sity, South China University of Technology, Southern Yangtze University, and so on. In recog-
nition of his significant contribution to food engineering worldwide, the International
Commission of Agricultural Engineering (CIGR) awarded him the CIGR Merit Award in 2000,
and the Institution of Mechanical Engineers (IMechE) based in the UK named him “Food
Engineerofthe Year2004.”
He is a fellow of the Institution of Agricultural Engineers. He has also received numerous
awards for teaching and research excellence, including the President’s Research Award of
UniversityCollegeDublintwice.HeistheChairofCIGRSectionVIonPostharvestTechnology
andProcessEngineering,GuestEditorof and
, and editorial board member for ,
,and .HeisalsoaCharteredEngineer
registered inthe UK EngineeringCouncil.
Editor
Nevin Amos VirginiaGiannou
EdgarChambers IV
C.O. Gill
GiovanniCortella
H. Douglas Goff
Philip G.Creed
GerritHasselmann
Paola D’Agaro
Marilyn C.Erickson
AngelaHunt
Silvia Estrada-Flores
Jacek Jaczynski
Martin George
Stephen James
Maria C.Giannakourou
Stefan Kasapis
© 2006 by Taylor & Francis Group, LLC
ZESPRI International Limited Laboratory ofFoodChemistry and
Mt Maunganui South Technology
New Zealand School ofChemicalEngineering
National Technical University
ofAthens
The Sensory Analysis Center
Athens, Greece
Kansas State University
Manhattan,Kansas
Agriculture and Agri-FoodCanada
LacombeResearch Centre
Dipartimento di Energetica eMacchine
Lacombe,Alberta
Universita` diUdine
Udine, Italy
Department ofFood Science
University ofGuelph
Bournemouth University
Guelph,Ontario
Poole,Dorset, UK
Laboratory for Packaging
Dipartimento di Energetica eMacchine
Test and Research
Universita` diUdine
Fraunhofer InstituteMaterial
Udine, Italy
Flow und Logistics
Dortmund,Germany
Department of Food Science andTechnology
Centerfor Food Safety
Seafood Laboratory
Universityof Georgia
OregonState University
Griffin, Georgia
Astoria, Oregon
Food Science Australia
Animal and VeterinarySciences
North Ryde, NSW, Australia
West Virginia University
Morgantown
Campdenand Chorleywood West Virginia
Food Research Association
ChippingCampden
Gloucestershire,UK FoodRefrigeration andProcess
Engineering Research Centre (FRPERC)
University ofBristol
Laboratory ofFood Chemistry Langford, Bristol, UK
andTechnology
School of ChemicalEngineering
National Technical University Department ofChemistry
ofAthens National Universityof Singapore
Athens, Greece Singapore
Contributors
