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Rapid freezing of foods and its role in preserving food quality and safety.

Author(s) : GEORGE R. M., THORN R. D.

Summary

This major industry-funded research project on evaluating the efficacy of techniques for the rapid cooling of foods included two studies; the development and evaluation of a method for comparing the efficacy of disparate food cooling systems and a study on the effects of rapid cooling on food product characteristics. A mathematical approach based on cooling factors was developed based on the model that describes how the temperature of a food product approaches that of the surrounding processing environment in a logarithmic manner. The model provided a measure of ‘cooling power’ independent of process parameters and allowed comparisons to be made on the cooling efficacy of a range of food cooling processes. The effects of rapid cooling on the product characteristics of chicken breast meat showed that rapid cooling could minimise structural damage and promote better retention of product texture, structure and physical integrity.

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  • Original title: Rapid freezing of foods and its role in preserving food quality and safety.
  • Record ID : 30028247
  • Languages: English
  • Source: EUROFREEZE: Individual Quick Freezing of Foods - Workshop Proceedings, Sofia, Bulgaria, January 13-15, 2005.
  • Publication date: 2005/01

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