A.

Short answer below sentences

1. Two most factors have to control when cold storage of vegetables?
Temperature: Temperature affects the respiration rate of fruits and vegetables,
impacting their freshness. If it's too high, respiration speeds up, causing dehydration,
wilting, and spoilage. If it's too low, cold damage may occur, leading to discoloration or
mushiness in certain produce like tomatoes or cucumbers.

Example: Maintain 32°F to 40°F (0°C to 4°C) for most produce. Some fruits, like
tomatoes or bananas, need slightly warmer temperatures, while root vegetables like
potatoes tolerate slightly higher temperatures.

Relative Humidity: High humidity prevents dehydration, keeping produce crisp and
fresh. Vegetables like leafy greens and carrots need higher humidity to stay fresh, while
low humidity causes wilting and shriveling. Excessive humidity can lead to mold and rot.
Example: Ideal humidity is 85% to 95% for most vegetables, but crops like onions,
garlic, and winter squash require lower humidity to prevent mold and sprouting.

2. The equipment or method is used for cooling of products, mechanisms and

factory machinery under control temperature ?

Refrigeration systems: These systems use refrigerants to extract heat from the products
and machinery, maintaining low temperatures.

Chillers: Chillers are specifically designed to cool liquids or air, which can then be used
to cool products or machinery.

Ice machines: Ice can be used to directly cool products or to lower the temperature of
storage rooms.

3. The best method to using for storage of fish during harvest? Explain

The best method for preserving fish during harvest is using ice (liquid ice, flake ice,
crushed block ice, block ice). Ice quickly reduces the temperature, halting the
decomposition process and the growth of bacteria, while also maintaining moisture in the
fish to keep it fresh longer. Ice has a high cooling capacity and acts as a self-regulating
temperature control as it melts. Additionally, ice is easy to transport, cost-effective, and
safe for food, making it an efficient, affordable, and convenient preservation method
during harvest.

4. What is the ideal chilled temperature for food?

The ideal cooling temperature depends on the characteristics of each type of food.
Different foods have specific temperature requirements to maintain freshness and prevent
bacterial growth. For example, vegetables are typically stored at temperatures between
0°C and 4°C, while meat or seafood may require lower temperatures for longer
preservation.

5. The process commonly applied to tissue system of fruit and vegetables prior to
freezing to inactivate enzyme?

Blanching: A heat treatment using hot water or steam to inactivate enzymes. it helps
preserve the color, flavor, and nutritional value of the food, while also preventing the
growth of bacteria and mold

6. Why are freezing temperature of foods smaller 0°C?

The freezing point of food is usually lower than 0°C because food contains dissolved
substances (such as salts, sugars, proteins, etc.). These substances lower the freezing
point of water in the food, preventing it from freezing at 0°C. This is known as the
freezing point depression. As a result, food requires temperatures below 0°C to freeze
completely.

7. The freezing time (from point C to point F) in the freezing curve (below graph)
can be used to calculate the working time of freezer, or no? Why?

No, the freezing time from point C to point F cannot be used directly to calculate the
working time of a freezer. The calculation of freezing time is complex due to factors such
as differences in initial temperature, size, shape, freezing point variations, and the rate of
ice crystal formation in different regions of the food. Additionally, changes in properties
like density, thermal conductivity, and specific heat further complicate the process.
8. Crystal growth can occur at constant temperatures; however, the temperature
falls slightly from C to F (above graph). Explain.

-> From C to F, heat is removed from the food at a similar rate as before, but it is
primarily used to remove latent heat for ice formation. The temperature decreases
because the freezing point drops gradually due to the increased concentration of solutes
in the unfrozen liquid phase. This process continues until most of the ice is formed,
reducing the amount of free water in the food.

9. Heat supply from C to F? Why temperature of C to F decrease? Why

temperature of point E increase?
Heat supply from C to F?

-> During the freezing process, the supply of heat is primarily directed towards the
removal of latent heat of fusion (the energy required to change a substance from a liquid
to a solid without changing its temperature). From point C to point F, the food loses heat,
but the temperature remains relatively stable while the ice forms.

Why temperature of C to F decrease?

-> The temperature decreases because the freezing point drops gradually due to the
increased concentration of solutes in the unfrozen liquid phase. This process continues
until most of the ice is formed, reducing the amount of free water in the food.
 Why temperature of point E increase?
-> In next step, crystal growth around these nuclei occurs and as a result of ice-crystal
formation, heat of crystallization is generated, which cause increase in temperature of
commodity.

10. From the freezing curve below, please show the stage of water in food at the
point B

cách 2:( trong tài liệu tiếng việt của cô)

-> At point B, water remains in a liquid state even though the temperature is below the
freezing point. This phenomenon is called supercooling. The corresponding temperature
at point S is referred to as the supercooling temperature. The supercooling point can be
up to 10°C lower than the starting freezing point. After that, ice crystals begin to form,
and the latent heat of freezing is released, which is greater than the heat being removed
from the system. The temperature of the product rises rapidly to the starting freezing
point.

cách 3 trong tài liệu mình photo

AB BC
When food is cooled below the freezing point (below 0°C), water remains in liquid form
at point B, even though the temperature is below 0°C. This phenomenon is known as
supercooling

11. When the crystallization process takes for long time, the size of crystal is small
or large? Explain?

When the crystallization process is slow, the size of the crystals will be larger. This
happens because the molecules have more time to move and attach to the forming
crystals, allowing them to grow larger. In contrast, if the crystallization process happens
quickly, the molecules don't have enough time to arrange themselves, resulting in many
smaller crystals

12. Slow freezing was applied in these cases?

Slow freezing is applied to preserve perishable foods such as fruits, vegetables, and
seafood by reducing the formation of large ice crystals and maintaining cell structure. It
also helps protect the flavor, color, and nutritional value of meats, poultry, and dairy
products. Slow freezing ensures food safety by controlling the freezing process and
gradually removing heat, reducing the risk of spoilage.

13. Components added to fruits prior freezing to protect their quality?

Before freezing, certain components such as sugar, ascorbic acid (Vitamin C), citric acid,
and blanching are often added to fruits to protect their quality) giải thích. Sugar helps
maintain texture and flavor, while ascorbic acid and citric acid prevent browning and
preserve color. Blanching helps stop enzymatic activity, preserving the texture and flavor
of the fruit. These methods help maintain the quality of fruits during freezing.

14. The most importance issue has to control when frozen storage of fish and meat?

The most important factor in storing frozen fish and meat is maintaining a stable and low
temperature, typically -18°C or lower. This prevents bacterial growth and preserves the
food's structure, flavor, and nutritional value.

15. The equipment is used to freeze food at a tremendously fast rate.

Cryogenic freezers
Cryogenic freezers are used to freeze food at a tremendously fast rate due to their
extremely low temperatures, typically using liquid nitrogen or carbon dioxide. Key
benefits include:
Rapid Freezing: Freezes food quickly, preventing large ice crystals that can damage
texture and quality.
Preservation of Texture: Quick freezing preserves the food’s texture, flavor, and
nutrients.
No Pre-cooling Needed: Starts freezing immediately, saving time.
Efficiency: No need for traditional refrigerant systems, reducing equipment complexity.
Scalable and Flexible: Suitable for both small and large-scale food freezing.
16. What will happen if the supercooling temperature is low?

Nucleation (the site for crystal formation and growth) starts at supercooling temperature
If the supercooling temperature is too low, it can result in slow freezing, which leads to
the formation of larger ice crystals
This can damage the texture and quality of food, as larger ice crystals can rupture cell
walls

17. The equipment is the best used to freeze particulate foods like peas, cut corn.

Fluidized bed freezers

Fluidized bed freezers are ideal for freezing particulate foods like peas and cut corn
because:
Uniform Freezing: The airflow suspends the food particles, ensuring even exposure to
cold air, which results in consistent freezing.
Rapid Freezing: Increased heat transfer speeds up the freezing process, preserving food
quality by preventing large ice crystals.
Prevents Clumping: The fluidization prevents food particles from sticking together,
ensuring individual frozen pieces.
Improved Quality: Quick freezing maintains the food's texture, color, and nutrients.
Energy Efficiency: The efficient heat transfer reduces energy consumption.
Scalability: Fluidized bed freezers are suitable for continuous, high-volume industrial
operations.

18. Cause of freeze burn when frozen storage.

Moisture loss as ice crystals sublimate from surface

Freezer burn occurs when food is exposed to air, causing dehydration and oxidation. This
happens when food is not properly wrapped or sealed, leading to moisture loss and the
formation of ice crystals on the surface.

Hậu quả của cháy lạnh: Irreversibly changes of color, texture, flavor and nutritive value
of frozen foods, Roast beef turns light brown because the reflection of ice crysta,
Dehydration of food items take places.

19. How to control quick freezing?

Quick freezing methods: air-blast and plate freezers (câu này không chắc)

Tham khảo (To control quick freezing, it is important to optimize heat transfer and
temperature control, use high-quality freezing equipment to prevent the formation of
large ice crystals, and ensure proper packaging to reduce moisture loss and protect
product quality.)

20. In the case of using ice directly to cool food?

Rapidly lower the temperature of food, especially in situations like seafood or meat
processing.
Preserve freshness during transportation or temporary storage of perishable items.
Cool food quickly after cooking or during food preparation

A. Exericses
1. Determine ratio of unfrozen water during freezing process of fruit (83% water) at
the temperature of -12oC; solute composition of fruit is 50% sucrose, 50% glucose.
2. Cherry with sphere form of 28 mm diameter, h c =30 W.m2K, T0 =20C, T =- 10C,
T =- 30C, = 1100 kg/m3, fusion = 333.22 kJ/kg, moisture content =83%, kf = 1.112
(W/m K), TF = -1.22oC. Find freezing time using Plank’s equation.