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Vol. 9, Issue 9 (2020)

Effect of freezing systems and storage temperatures on overall quality of perishable food commodities

Author(s):
Vaishali, Harsh P Sharma, Uttam Dholu, Sugandha Sharma and Arpit Patel
Abstract:
Freezing is a very well-established food preservation process that produces high quality nutritious foods with a long storage life. However, freezing isn't appropriate for all types of the food materials, as it may cause physical, bio-chemical and sensory changes in some foods that are perceived as reducing the quality of the final product especially after thawing. The food industry employs both chilling and freezing processes where the food is cooled from ambient to temperatures above 0 °C in the former and between −18 °C and −35 °C in the latter to slow the physical, microbiological and chemical activities that cause deterioration in foods. This paper provides a brief review of freezing systems used in food processing industries for preservation of perishable food commodities. There are different types of freezers used in food industries for different commodities like air blast freezer, plate freezer, contact freezer, immersion freezer, cryogenic freezer, individual quick freezer etc. Selection of freezer and refrigerant depends on the type, moisture content, nature and pretreatments given to particular food commodity before freezing. Freezing may also causes damage to cells of fruit and vegetable by ice crystal growth. However, freezing retains most of the pigments, aroma, flavors, characteristic taste and other nutritional components in most of the perishable food commodities.
Pages: 114-122  |  1849 Views  1291 Downloads


The Pharma Innovation Journal
How to cite this article:
Vaishali, Harsh P Sharma, Uttam Dholu, Sugandha Sharma, Arpit Patel. Effect of freezing systems and storage temperatures on overall quality of perishable food commodities. Pharma Innovation 2020;9(9):114-122.

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