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Frozen foods

  • Chapter
Shelf Life Evaluation of Foods

Abstract

As their name implies all frozen foods depend for their stability and hence an adequate shelf life on product temperature being maintained colder than the freezing point. For most foods the freezing point is around -2°C (28.4°F). This superchill temperature is totally unsatisfactory for holding any frozen products, all of which demand far colder temperatures. This has led to prefixes being used in front of the adjective ‘frozen’ (such as ‘quick’ or ‘deep’) to make the point that merely being hard because it is cold is an inadequate safeguard for maintaining the quality of frozen foods.

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Authors
  1. H. Symons
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Editors and Affiliations

  1. Food Science Division School of Applied Science, South Bank University, London, UK

    C. M. D. Man (Senior Lecturer) (Senior Lecturer)

  2. Rayner & Co. Limited, London, UK

    A. A. Jones (Group Technical Manager) (Group Technical Manager)

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© 1994 Springer Science+Business Media Dordrecht

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Symons, H. (1994). Frozen foods. In: Man, C.M.D., Jones, A.A. (eds) Shelf Life Evaluation of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2095-5_15

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  • DOI: https://doi.org/10.1007/978-1-4615-2095-5_15

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5871-8

  • Online ISBN: 978-1-4615-2095-5

  • eBook Packages: Springer Book Archive

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