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Freezing of Foodapp6892

The document discusses the freezing process of fruits and vegetables, highlighting its importance in preserving taste, texture, and nutritional value while extending shelf life. It explains the types of freezing, including fast and slow freezing, and various freezer types such as air blast, belt, plate, cryogenic, and immersion freezers. Additionally, it addresses the effects of freezing on cell structure and potential changes in flavor and texture after thawing.

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6 views20 pages

Freezing of Foodapp6892

The document discusses the freezing process of fruits and vegetables, highlighting its importance in preserving taste, texture, and nutritional value while extending shelf life. It explains the types of freezing, including fast and slow freezing, and various freezer types such as air blast, belt, plate, cryogenic, and immersion freezers. Additionally, it addresses the effects of freezing on cell structure and potential changes in flavor and texture after thawing.

Uploaded by

IPL official
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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FREEZING OF FRUITS

AND VEGETABLES

Presented To: Presented By:


Dr. Somesh Sharma Abhishek Thakur
B. Tech(FT) SU13540
WHAT IS FREEZING??
 It is a unit operation.
 Temparature of the food is reduced below its freezing
point generally to -18 °C or below..
 Change in state.
 Allows preservation of taste, texture, and nutritional
value in foods.
 Provide a significant extended shelf life.
 Retards growth of microorganisms.
FREEZING PROCESS

Once the first crystal


appears in the
The material to be solution, a phase
frozen first cools change occurs from
down to the liquid to solid with
temperature at which further crystal
nucleation starts. growth.

Before ice can form, a


nucleus, is required
upon which the
crystal can grow; the
process of producing
this seed is defined as
nucleation.
CONT...

 Freezing point is defined as the temperature at which


the first ice crystal appears and the liquid at that
temperature is in equilibrium with the solid.

 Freezing time is defined as time required to lower


product temperature from its initial temperature to a
given temperature at its thermal center.

 Freezing rate is defined as the ratio of difference


between initial and final temperature of product to
freezing time.
GRAPH SHOWING FREEZING PROCESS FOR FOODS
TYPES OF FREEZING
FAST FREEZING SLOW FREEZING
 Quick or fast freezing occurs  Slow freezing occurs at -24
at –25ºC or less. Ice crystals ºC or above. Ice crystals are
are small and do not damage big and damage the food cells
food cells. causing loss of texture,
nutrients, colour & flavour on
thawing.
Water contents and freezing points of selected foods
TYPES OF FREEZERS
AIR BLAST FREEZER
 Either still air or forced air is used.
 Air is recirculated over food at between 30ºC and 40ºC at a velocity of
1.5–6.0 m/s.
 In batch equipment, food is stacked on trays in rooms or cabinets.
 Continuous equipment consists of trolleys stacked with trays of food or
on conveyor belts which carry the food through an insulated tunnel.
BELT FREEZER
 Have a continuous flexible mesh belt which is formed into
spiral tiers and carries food up through a refrigerated
chamber.
 Cold air or sprays of liquid nitrogen are directed down
through the belt stack in a counter current flow, which
reduces weight losses due to evaporation of moisture.
PLATE FREEZER
 It consist of a vertical or horizontal stack of hollow plates,
through which refrigerant is pumped at 40ºC.
 Slight pressure is applied to improves the contact between
surfaces of the food and the plates and thereby increases
the rate of heat transfer.
CRYOGENIC FREEZER

 Here the food is exposed to an atmosphere below -


60°C through direct contact with liquefied gases such
as nitrogen or CO2.
LIQUID NITROGEN FREEZER

LIQUID CARBONDIOXIDE FREEZER

 When the CO2 gas is released to the atmosphere at -70 °C, half of the gas becomes
dry-ice snow and the other half stays in the form of vapor.
 This unusual property of liquid carbon dioxide is used in a variety of freezing
systems, one of which is a prefreezing treatment before the product is exposed to
nitrogen spray
IMMERSION FREEZER
 The immersion freezer consists of a tank with a cooled freezing media,
such as glycol,glycerol, sodium chloride, calcium chloride, and
mixtures of salt and sugar.
 The product is immersed in this solution or sprayed while being
conveyed through the freezer, resulting in fast temperature reduction
through direct heat exchange.
A general flow chart of
frozen fruits and
vegetables
Flow diagram of freezing
process for fruit-based
product.
Flow diagram of freezing
process of vegetable-based
product.
EFFECTS OF FREEZING
 Damage caused to cells by ice crystal growth.
 Freezing causes negligible changes to pigments, flavours or
nutritionally important components.
 When water in the cells freezes, an expansion occurs and ice crystals
cause the cell walls to rupture . Consequently, the texture of the
produce is generally much softer after thawing when compared to non-
frozen produce.
 Chemical changes that can cause spoilage and deterioration of fresh
fruits and vegetables will continue after harvesting.
 Development of rancid oxidative flavours through contact of the frozen
product with air.

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