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Determining Freezing Times of Food with a Plate Freezer

  • Cristina Luisa Silva
  • Magda Navarro de Noronha
  • Alexandra Morim
Part of the Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development book series (ISEKI-Food, volume 5)

Objectives and Learning Outcomes

  1. (1)

    Determine experimentally freezing points and freezing times for different food products, using a plate freezer.

     
  2. (2)

    Compare the freezing points and freezing times of different water content food products.

     
  3. (3)

    Examine the applicability of empirical formula to estimate freezing times.

     

Introduction

Freezing is an excellent method for food preservation, because it reduces or stops the micro-organism action, chemical and enzymatic reactions and preserves the aroma, the nutritional value and other quality attributes.

During freezing storage, adequate package and the maintenance of lower and stable temperatures are essential factors for the preservation of quality and nutritive value of foods (Fellows, 1988).

Since damages caused in food texture and other deterioration changes, due to concentration effects, happen more quickly during the “critical phase” of the temperatures’ history (which occurs from –1 to –5ºC), the quick getting through this phase...

Keywords

Heat Transfer Coefficient Freezing Point Freezing Time Expansion Valve Freezing System 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. Cleland, A.C. and Cleland, D.J., 1992, Cost-Effective Refrigeration. Massey University, Palmerston North, New Zealand.Google Scholar
  2. Cleland, A.C. and Cleland, D.J., 1994, Prediction of freezing times for foods in rectangular packages. J Food Sci. 44: 964.CrossRefGoogle Scholar
  3. Ede, A.J., 1949, The calculation of the freezing and thawing of foodstuffs. Mod. Refrig. 52.Google Scholar
  4. Fellows, P., 1988, Food Processing Technology – Principles and Practice. Ellis Horwood Ltd., Chichester, England. p. 376.Google Scholar
  5. Heldman, Dennis, R. and Hartel, R.W., 1998.Principles of Food Processing. Chapman & Hall. International Thomson Publishing. p. 125–127.Google Scholar
  6. Heldman, D. and Singh, R.P., 1981. Food Process Engineering. Avi Publishing Company, IncGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Cristina Luisa Silva
    • 1
  • Magda Navarro de Noronha
    • 1
  • Alexandra Morim
    • 1
  1. 1.Escola Superior de BiotecnologiaUniversidade Católica Portuguesa Rua dr. António Bernardino de AlmeidaPortugal

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