MARC details
| 000 -LEADER |
|---|
| fixed length control field |
05295nam a2200337 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20251014104436.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250123s2020 nyua b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781984638052 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CSPC |
| Original cataloging agency |
CSPC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| Classification number |
664.028 |
| Item number |
A77 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
3G handy guide : |
| Remainder of title |
food packing and refrigeration. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
3G E-Learning, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2020. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vii, 253 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
24 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Food packaging -- Refrigeration in food processing & cold chain -- Cold storage of food -- Food spoilage and preservation -- Freezing of foods -- Blanching of food -- Food safety and quality assurance. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"The food processing and packaging industry is running at a large scale, multi-trillion-dollar global business. This is due to the rising living standards of developing country citizens. Moreover, people are becoming more aware of their health and more aware of it. That's why they choose packaged food. As a result, the need to follow guidelines for food safety is growing stronger and the laws are becoming stricter. Packaging is called the backbone of the food processing industry.<br/>The manufacturing and packaging industries use different types of techniques and methods to turn the product from one level to another. It must therefore be guided by health and hygienic factors, food safety, quality, fresh taste and balanced nutrients. In addition, it must include the removal, marketing and distribution of toxins, taste maintenance, year-round availability and long shelf life. Maintaining refrigerated foods at low temperatures helps, firstly, to slow the growth of microorganisms, thus reducing the occurrence of food borne illness, and, secondly, to maintain the nutritional quality of food. The effectiveness of the cold chain depends not only on the cooling temperature, but also on the maintenance of the cold chain at a constant level. The commercial shelf life of fresh food is primarily controlled by the prevention or limitation of microbial growth. While this can be achieved in a number of ways - reducing storage temperature, reducing water activity, adding preservatives - there has been an increase in consumer demand for food, which is considered fresh but has an extended shelf-life. On the other hand, customers do not always trust goods that have a long shelf-life because they equate these products with extensive manufacturing and poor quality. Therefore, foods that use preservatives or thermal treatments are not generally acceptable options for consumers as they affect the food quality and its inherent freshness. The recent advances in packaging technologies have improved things both from a consumer safety perspective and for manufactures as well. However, there are several areas which require further exploration. This Handy Guide focuses on the use of active and intelligent packaging in the food industry and highlights areas where these techniques are being applied for the storage of fresh produce.<br/>Physical and chemical changes occur during processing due to various factors in frozen food. Value changes during processing; the preservative methods are clarified in a clean storage environment that is very necessary for the best quality of food. As a result, the correct design of the cold store with all variables, the mobile store (containers) was also defined. Food packaging is important for maintaining the safety of the consumer. Various types of packaging materials and their requirements have been discussed in this handy guide. Fruit and vegetables are perishable commodities. If they are not handled at acceptable temperatures, they decay in a short time due to chemical reactions, bacterial attacks and lack of water. Improperly stored fruit and vegetables lose their nutritional value over time. The changed physical appearance or taste also affects the consumer's appeal. Refrigeration helps to preserve fruit and vegetables by storing them at low temperatures to slow down decay and natural metabolic processes. Meat, fish products and pre-cooked foods are also life-limited due to enzyme activity, bacterial attack and ageing. Low temperatures are very effective in limiting these reactions. Similarly, ice cream, other dairy products, bakery products and drinks must be stored at low temperatures for long-term use.<br/>This Handy Guide provides practical knowledge on modern engineering solutions for food safety, convenience and to maximize the benefits to human nutrition including; hydronic systems, refrigeration systems, cold storage, and optimum cold storage conditions to retain essential nutrients." -- Back cover |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Packaging. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Preservation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Refrigeration and refrigerating machinery. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cold storage. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food handling |
| General subdivision |
Sanitation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Frozen foods |
| General subdivision |
Storage. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food safety. |
| 710 1# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
3G E-Learning. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Suppress in OPAC |
No |
| Koha item type |
Books |
| Edition |
23 |
| Classification part |
664.028 |
| Item part |
A77 |
| Call number prefix |
CIR |
| Call number suffix |
2020 |
