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Learning Objective
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Lecture 13 - Freezing of fruits and Vegetables |
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Objective: This chapter includes freezing theory, history of freezing, freezing process and freezing point of foods. Freezing time, freezing rate, energy requirements, refrigeration process are also discussed in this chapter. Different freezing equipments with figures, mechanical freezers like cooled air freezer, cooled liquid freezer, cooled surface freezer are also discussed along with types of freezing. Dehydro-freezing and freeze-drying are also the most important methods of freezing. Packaging and storage of frozen foods, quality changes and storage life of frozen foods, legal standards for frozen foods are also included with complete procedure for freezing of fruits and vegetables. Flow sheets, curves and tables are also included in the chapter to elaborate the freezing process in simple and well defined manner. Further, to judge the ability of the students to grasp the subject; frequently asked questions and multiple choice questions are also included in the end of the chapter. |
Last modified: Sunday, 4 March 2012, 9:16 AM