LOW TEMPERATURE PROCESSING

REFRIGERATION

• Refrigeration refers to storage at a temperature above the freezing point of food.

• The temperature of freezing refrigeration ranges from about 16°C down to -2°C.
• Commercial and household refrigerators are generally operated at 0 to 7.2°C as per the
food type.
• Refrigeration is applicable to preserve perishable foods for days or weeks.
• This technique does not necessarily kill microorganisms but helps to inactivate the
enzyme, which helps to protect food from rapid deterioration.
• This technique helps to maintain the organoleptic and quality attributes of many foods
as natural.
 PRINCIPLE OF REFRIGERATION

• Under low-temperature microbial growth is

depressed, and enzymatic and chemical
processes are slowed down.
 APPLICATION OF REFRIGERATION

• It is applicable throughout the food supply chain; transportation, warehousing,

retailing, storage, etc.
• For the preservation of;
• Fresh foods (raw): Vegetables, fruits, Meat, Fish, egg
• Processed foods: Rice, Dal, Curry, and other cooked items
• Canned foods
• Drinks and beverages
 DEFECTS OF REFRIGERATED STORAGE

• “Chill injury” to fruits and vegetables is

refrigeration temperature is not maintained
• Storage of Banana and tomato under 13°C slow down
the activity of natural ripening enzyme, which results
in poor colors
• Also, refrigerated storage can bring the problem of
flavor exchange between foods.
• Loss of vitamin C and other vitamins can be seen
under refrigeration
• Some foods like bread are not refrigerated
 2. CHILLING

• It is similar to refrigeration in which

temperature ranges from 0°C to 8°C, above
the freezing point of the food.
COMMODITIES THAT CAN BE CHILLED
 FREEZING

• Freezing refers to frozen storage in which temperature is maintained lower

than the freezing point so that food is in frozen condition.
• Generally, good freezing requires a temperature of -18°C or below.
• Microbiologically, -18°C storage is not strictly required because most
pathogens do not grow under 3.3°C, and food spoilage organisms do not grow
under -9.5°C. But the application of -18°C is sufficient to retard enzymatic
deterioration and to slow nonenzymatic reaction expect some cases.
• Freezing can preserve foods for months to years if a proper packaging method
is adopted.
 PRINCIPLE OF FREEZING

• Food spoilage microorganisms grow rapidly at temperatures above 10°C, but

psychrotrophs grow below 0°C as long as there is unfrozen water. So, making
water unavailable by changing the state of water to crystal form can prevent
microbial growth or destroy microbial cells to some extent.
• Crystallization of water helps to increase the concentration of solutes which
helps to increase osmotic pressure or reduce water activity. Low temperature
lowers enzyme activity, and chemical reaction, as well as microbial growth, is
minimized.
STAGES OF FREEZING
TYPES OF FREEZING

• Slow freezing
• Rapid freezing
 TYPES OF CONVENTIONAL FREEZING
METHODS

• Plate freezing (contact with the cooled surface)

• Immersion freezing (contact with the cooled liquid)
• Cabinet freezing (contact with the cooled gas)
• Room or cabinet freezing
• Air-blast freezing
• Tunnel freezing
• Spiral freezing
• Fluidized Bed freezing
• Belt freezing
4. CRYOGENIC FREEZING (USE OF
CRYOGENIC LIQUID)

• very rapid freezing achieved by

exposing food to a very cold
refrigerant that usually
undergoes a change of state
while the food is being frozen.
4. CRYOGENIC FREEZING (USE OF
CRYOGENIC LIQUID)