Cooling n Chilling

• Cooling is used to reduce the temperature of the food from

one processing temperature to another or to a required
storage temperature.
• Chilling is a processing technique in which the temperature of
a food is reduced and kept in a temperature between -1 to 8°C.

The objective of cooling and chilling are:

• to reduce the rate of biochemical and microbiological changes
in foods
• to extend the shelf-life of fresh and processed food
• to maintain a certain temperature in a food process, e.g. in
fermentation and treatment of beer.
 Food cooling

• Foods are stored at low temperatures to prevent the growth of

microorganisms, activity of enzymes, and purely chemical reactions.
• Refrigeration temperatures slow down the growth of microorganisms.
... A slow cooling of food allows time to microbial growth.
Chilled food can be grouped into three categories according
to the storage temperature. A fourth category is applied to
winemaking:

1. -1 to 1°C for fresh fish, meat, sausages and ground

meats, smoked meats and fish
2. 0 to 5°C for pasteurized canned meat, milk and milk
products, prepared salads, baked goods, pizzas,
unbaked dough and pastry
3. 0 to 8°C for fully cooked meat and fish pies, cooked
meats, butter, margarine, cheese and soft fruits
4. 8 to 12°C for wine industry. The must is kept at this
temperature for 6 to 24 hours.
• Food must be kept at a safe temperature while
thawing.
• There are three safe ways to thaw food:
1. in the refrigerator,
2. in cold water, and
3. in the microwave.
• Foods thawed by the cold water method or in the
microwave should be cooked immediately after
thawing.
• Chilling injury
Weakness of refrigeration : ??
There are 3 better ways :
• Controlled Atmosphere Storage (CAS)
• Modified Atmosphere Storage (MAS)
• Hypobaric storage
 CAS and MAS

Control of the levels of certain gases around and therefore within fruits
and vegetables. Requires consistent monitoring of CO2 and O2 levels,
and gas leakages through doors and walls.
 Metabolic activity changes composition of gases in store.
 Fresh air or nitrogen may be introduced or storage atmosphere
passed through a chemical.

Static CA Storage – Product generates the atmosphere.

Flushed CA storage – Atmosphere made from constantly supplied
gas.
 Initial flushing to reduce O2 content
 Injecting CO2 or building it up
 control of atmosphere/air continously
What makes fruit ripen?
Mini CAS (Controlled Atmosphere Storage)
DAPAT MENYIMPAN CABE SEGAR 2 BULAN
 Pembekuan -Freezing

• Method of preserving by lowering the temperature to inhibit

microorganism growth.
• The main effect of freezing on food quality is damage caused to cells
by dehydration; the extent of damage depend on the size of the
crystals and hence on the rate of freezing.
• Freezing also causes an increase in solute concentration in the
unfrozen water surrounding the cells of foods
Pembekuan/ freezing
Heat Processing Using Steam or Hot Water

• Blanching
• Pasteurisation
Pemanasan
Pengeringan (drying or dehydration)
Pengeringan beku (freeze drying or
lyophilization)
 Drying

“Negative effects “that occur on dry products

Chemically;
• Protein:
• Vitamine :
• Lipid :
• Carbohydrate :
Physically;
• sensory deterioration
• shrinkage of food
• difficulty in rehydration
• case hardening
Pengeringan Beku (freeze drying)