“Text Book of Frozen Foods" is a comprehensive textbook written to cater to the skill enhancement courses outlined by the National Educational Policy, 2020. This book is written specifically for undergraduate students enrolled in basic and allied courses in food preservation, home science, food science and technology, and related disciplines. Designed to provide a thorough understanding of freezing techniques and their applications in food preservation, this book covers a range of topics. It provides a comprehensive understanding of freezing techniques, their applications and their impact on food preservation. Covering methods from slow to cryogenic freezing, the book explores advantages, limitations, and key technologies. It also discusses pre-treatments like blanching and osmotic dehydration, types of freezers, physical and chemical changes in frozen foods, thawing effects and practical guidelines for freezing fruits and vegetables, making it a valuable academic resource.
