Agriculture

FREEZING IN
FOOD
PROCESSING
Group Members:
Daisy.A, Giany.T,
 DE F
INEFREEZIN
G

Freezing, in food processing is Freezing prevents the

a method of conserving food by
lowering the temperature to
inhibit micro- organism growth.
It’s the easiest, most
convenient, and least time-
consuming method of
preserving foods.
action of enzymes and
the development of
germs, yet ice
compound in tissues
can alter the texture
of the result.
 Freezin
g method
•Contact
s
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.
 Freezin
g method
s
Contact freezing Blast freezing
 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
temperature dropscool
the ice crystals rapidly . Foods have a
, the
freezing point
lower a
complex combinationwater
than of numerous
ice crystals develop
components . As within the meal, the temperature
gradually drops. As thebecause
crystals cool inside the meal,
the temperature lowers faster. Depending on the
quantity of water, sugar , muscle tissue, or air in the
they
food, it will freeze differently.
are
 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!