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DM-323 Chapter 4

Low temperatures can slow or stop the growth of microorganisms on foods. Refrigerator temperatures of 0-7°C slow microbial growth, while freezer temperatures at or below -18°C generally prevent microbial growth. However, some foods like juice concentrates may still support microorganisms in freezing temperatures due to cryoprotectants. Proper preparation of foods for freezing through sorting, washing, blanching and quick freezing helps maintain quality and reduce microbes.

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22 views4 pages

DM-323 Chapter 4

Low temperatures can slow or stop the growth of microorganisms on foods. Refrigerator temperatures of 0-7°C slow microbial growth, while freezer temperatures at or below -18°C generally prevent microbial growth. However, some foods like juice concentrates may still support microorganisms in freezing temperatures due to cryoprotectants. Proper preparation of foods for freezing through sorting, washing, blanching and quick freezing helps maintain quality and reduce microbes.

Uploaded by

Amit Godara
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Low Temperature Storage of Foods

Principle: Activities of food-borne microorganisms can be slowed


down at temperatures above freezing temperatures and generally
stopped at sub-freezing temperatures

All metabolic reactions of microorganisms are enzyme catalyzed


and that the rate of enzyme-catalyzed reactions is dependent on
temperature

With rise in temperature, there is an increase in reaction rate

Temperature co-efficient (Q10)= (Velocity at a given tempT+10C)


Velocity at T

Q10 for most biological systems is 1.5 to 2.5


Psychrotrophs: Organisms able to grow at temperatures between 0-7C
(irrespective of their optimum growth temp.) and produce visible
colonies (turbidity) within 7-10 days.

Three distinct temperature ranges:


1. Chilling temperatures: 5-7C (Usual refrigeration temp) and ambient
temperatures, usually about 10-15 C (storage of fruits, vegetables,
potatoes, cucumbers and limes etc.
2. Refrigerator temperatures: 0-7C
3. Freezer temperatures: At or below -18C
Under normal circumstances, growth of all MOs is prevented at freezer
temperatures

 Foods that are likely to support microbial growth at subzero temp.:


Juice concentrate, bacon, ice-cream and certain fruits.
 These products contain cryo-protectants that depress the freezing
point of water
Preparation of Foods for Freezing
•For example; Vegetables
•Selecting
•Sorting
•Washing
•Blanching and
•Packaging prior to actual freezing
Meats, poultry, sea-foods, eggs and other foods should be as fresh
as possible
Blanching: Brief immersion of foods into hot water or the use
of steam
 Inactivates enzymes that cause undesirable changes during freezing
 Enhances or fixing of the green color of certain vegetables
 Reduction in the number of microorganisms on the foods (99% reduction)
 Displacement of entrapped air in the plant tissues
Freezing of Foods and Freezing Effects
Two basic ways:
 Quick or Fast Freezing: Temp. lowered to -20C within 30 min
 Slow Freezing: Desired temp. within 3 to 72 h
Quick Freezing Slow Freezing
1. Small ice crystals formed Large ice crystals formed
2. Blocks or suppresses metabolism Breakdown of metabolic rapport
3. Brief exposure Longer exposure
4. No adaptation to low temp. Gradual adaptation
5. Thermal shock (too brutal) No shock effect
6. No protective effect Accumulation of concentrated
solutes
7. MOs frozen into crystals

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