Agriculture

FREEZING IN FOOD
PROCESSING

Group Members:
Daisy.A, Giany.T, Mary.N
 DEFINE
FREEZING

Freezing prevents the

Freezing is the easiest, action of enzymes and
most convenient, and the development of
least time-consuming germs, yet ice
method of preserving compound in tissues
foods. can alter the texture of
the result.
 Freezing
methods
•Contact freezing - An interface or barrier between the
cooling medium and the product separates the product from a
heat transfer fluid.

•Blast freezing - Freezers are kept at a temperature of -30 to

-40°C for blast freezing, also known as shock freezing.

•Brine freezing -At a level of 23.3 percent NaCl by weight, the

lowest freezing point for NaCl brine is 21.1 °C (6.0 °F).
 FOOD ITEMS
Food items that can be preserved using the freezing method are:

foods using freezing method

•Ice-cream
•Juices/drinks
•Vegetables- peas, corn, broccoli, carrots
•Fruits- strawberries, mangoes, berries
•Meat- Beef, Pork, Chicken, Fish
• Breads
• Cakes
 Process of
freezing

As the ice crystals develop, the water temperature

remains at 32°F, but as the ice crystals cool, the
temperature drops rapidly. Foods have a lower
freezing point than water because they are a
complex combination of numerous components. As
ice crystals develop within the meal, the temperature
gradually drops. As the crystals cool inside the meal,
the temperature lowers faster. Depending on the
quantity of water, sugar, muscle tissue, or air in the
food, it will freeze differently.
 EFFECTS OF
TEMPERATURE ON FOOD ITEMS
Bacteria multiplies faster when it is
between 40 and 140 degrees,
doubling their number in as little as
20 minutes. The danger zone is
commonly referred to as
temperature range, which is why
meat and poultry should never be
left out of the refrigerator for
longer than two hours.
Thank you!