Food Freezing – Storage of Frozen Foods Lecture Notes ( Prof. Vinod Jindal )


The quality of a frozen-food is influenced by storage conditions. The changes in quality decrease as temperature is decreased, maintaining low storage temperatures increases the cost of frozen-food storage. Higher temperatures in frozen-food storage must be avoided due to the sensitivity of the frozen-food to temperature. Experience has established that a frozen-food storage temperature of -18℃ is accepted as a safe storage temperature for extended shelf life of a frozen food.

Fluctuation of Storage temp. on Product Quality

An increase in the product temperature results in conversion of ice to liquid state, with the possibility of re-crystallization when the temperature decreases. Small ice crystals will tend to melt as the temperature rises and change back to ice when the temperature is lowered. The re-crystallization results in an increase in ice crystal size and the impacts on quality.


Understanding factors related to freezing should minimize loss in food quality

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