Abstract
The development of the frozen-food industry is closely paralleled by changes in the technology of refrigeration. Until the invention of ice-making machines based on the refrigeration cycle of evaporation and condensation of a suitable liquid/gas system, it was possible to utilise only climatic conditions for the storage of food. The major developments came with the development of commercial machines in the middle of the nineteenth century. The ice produced by these machines was not sufficient to cause food to freeze and salt/ice or calcium chloride/ice mixtures were used as indirect freezing media for food products. The next stage in the development of freezing systems came with the use of ammonia compressors and of air at low temperatures to freeze products. Initially the most important commercial operations were the freezing of meat for transport from Australia and New Zealand to Europe and the freezing of fish as they were caught from the sea or from fresh water.
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Further Reading
ANON. Recommendations for the Processing and Handling of Frozen Foods, 2nd edition. International Institute of Refrigeration, Paris, 1972
CIOBANU, A., LASCU, G., BERCESCU, V. and NICOLESCU, L. Cooling Technology in the Food Industry. Abacus Press, Tunbridge Wells, 1976
DESROSIER, N. W. and TRESSLER, D. K. Fundamentals of Food Freezing. AVI Publishing Company, Westport, Connecticut, 1977
FENNEMA, O. R., POWRIE, W. D. and MARTH, E. H. Low-Temperature Preservation of Foods and Living Matter. Marcel Dekker, New York, 1973
HAWTHORN, J. (Editor). Low-Temperature Biology of Foodstuffs. Pergamon, Oxford, 1968
LEACH, M. (Editor). Freezer Facts, Forbes Publications, London, 1975
PLANK, R. L’utilisation du froid dans les industries alimentaires (translation into French from the original German). Dunod, Paris, 1967
ROGERS, J. L. and BINSTED, R. Quick-Frozen Foods, 2nd edition. Food Trade Press, London, 1972
TRESSLER, D. K., VAN ARSDEN, W. B. and COPLEY, M. J. (Editors). The Freezing Preservation of Foods. Volume 1, Refrigeration and refrigeration equipment. Volume 2, Factors affecting the quality in frozen foods. Volume 3, Commercial food freezing operations — fresh foods. Volume 4, Freezing of precooked and prepared foods. AVI Publishing Company, Westport, Connecticut, 1968
VAN ARSDEL, W. B., COPLEY, M. J. and OLSON, R. L. Quality and Stability of Frozen Foods. Time-Temperature Tolerance and its Significance. Wiley-Interscience, New York, 1969
WOOLRICH, W. R. and HALLOWELL, E. R. Cold and Freezer Storage Manual. AVI Publishing Company, Westport, Connecticut, 1970
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© 1983 S. D. Holdsworth
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Holdsworth, S.D. (1983). Freezing. In: The Preservation of Fruit and Vegetable Food Products. Science in Horticulture Series. Palgrave, London. https://doi.org/10.1007/978-1-349-06153-2_5
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DOI: https://doi.org/10.1007/978-1-349-06153-2_5
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-32292-5
Online ISBN: 978-1-349-06153-2
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