part Part I -- chapter 1 Physical–Chemical Principles in Freezing -- chapter 2 Glass Transitions in Frozen Foods and Biomaterials -- chapter 3 An Overview of Refrigeration Cycles -- chapter 4 Microbiology of Frozen Foods -- chapter 5 Thermophysical Properties of Frozen Foods -- chapter 6 Freezing Loads and Freezing Time Calculation -- chapter 7 Mathematical Modeling of Freezing Processes -- chapter 8 Innovations in Freezing Process -- part Part II -- chapter 9 Freezing Methods and Equipment -- chapter 10 Cold Store Design and Maintenance -- chapter 11 Transportation of Frozen Foods -- chapter 12 Retail Display Equipment and Management -- chapter 13 Household Refrigerators and Freezers -- chapter 14 Monitoring and Control of the Cold Chain -- part Part III -- chapter 15 Quality and Safety of Frozen Meat and Meat Products -- chapter 16 16 -- chapter 17 Safety and Quality of Frozen Fish, Shellfish, and Related Products -- chapter 18 Quality and Safety of Frozen Vegetables -- chapter 19 Quality and Safety of Frozen Fruits -- chapter 20 Quality and Safety of Frozen Dairy Products -- chapter 21 Quality and Safety of Frozen Ready Meals -- chapter 22 Quality and Safety of Frozen Bakery Products -- chapter 23 Quality and Safety of Frozen Eggs and Egg Products -- part Part IV -- chapter 24 Physical Measurements -- chapter 25 Chemical Measurements -- chapter 26 Sensory Analysis of Frozen Foods -- chapter 27 27 -- chapter 28 Shelf-Life Prediction of Frozen Foods -- part Part V -- chapter 29 Introduction to Frozen Food Packaging -- chapter 30 Plastic Packaging of Frozen Foods -- chapter 31 Paper and Card Packaging of Frozen Foods -- chapter 32 Packaging of Frozen Foods with Other Materials -- chapter 33 Packaging Machinery -- chapter 34 Future Developments in Frozen Food Packaging.