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Cooling and Freezing of Fruits and Fruit Products

  • Alicia Chaves
  • Noemí Zaritzky
Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

The use of low temperatures is an important factor for maintaining postharvest quality of fruits and greatly influences the rate of deterioration. The objective of cooling is to prolong the commercial life of perishable products, by decreasing metabolic activity without causing chilling or freezing injuries, reduction of microbial growth, and water loss of the product between others. On the other side, freezing results in improved effects with respect to shelf-life of fruits and availability throughout the year, however, various undesirable changes occur due to ice formation.

In the present chapter, precooling treatments and refrigerated storage of fruits are analyzed. The use of controlled and modified atmosphere storage, novel technologies (thermal treatments, UV-C irradiation, etc.), minimally processed fruits, and the use of edible coatings are discussed.

With reference to fruit freezing, the formation of ice in tissues (nucleation and crystal growth, intra and extracellular ice), initial freezing point, state diagrams, glass transition temperature, freezing rates, and the different equipment used for freezing are described.

The effect of freezing rate on fruit quality, physical and chemical modifications, nutritional properties, and microbial stability of frozen fruits are discussed. Preparatory operations for freezing such as pretreatment of fruits using sugar syrups, and dehydrofreezing are explained. Recommended packaging and industrial freezing methods, shelf-life of frozen fruits, and new trends in freezing technology are also analyzed.

Keywords

Controlled and modified atmosphere UV-C irradiation Minimally processed fruits Freezing rates Freezing equipment Dehydrofreezing 

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Alicia Chaves
    • 1
  • Noemí Zaritzky
    • 1
  1. 1.CIDCA and Universidad Nacional de La Plata—CONICETLa PlataArgentina

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