FREEZING PROCESSES USED IN THE FOOD-INDUSTRY

The freezing of foods slows down, but does not stop, the physical and biochemical reactions that govern the deterioration of foods. When properly handled and processed, frozen foods are often perceived to have superior sensory and nutritional qualities to foods preserved by other methods. These qualities depend upon the control of the freezing process and upon careful pre-freezing preparation and post-freezing storage of the product. New insights into the physicochemical aspects of each stage of frozen food production has diagnosed sources of quality loss and identified appropriate strategies for improving the quality of frozen foods. Comparison of the freezing operations currently used indicates a trend towards more rapid freezing, although at present the trade-off between freezing rate and freezing economy may best be balanced by means of combination freezing processes.