Freezing in the Food Industry || Food Marketing and Technology

 In food processing, the process of freezing food preservation to suppress the growth of microorganisms is very common and centuries old. This method has been used in cold climates for centuries, and as early as 1842 a patent was granted in the United Kingdom to freeze food in ice and saltwater. However, it was not until the advent of mechanical freezing that this process became widely commercially applicable. In 1880, meat cargo refrigerated from Australia to the United Kingdom was accidentally frozen and, as a result, quickly adopted for long-distance transportation and other storage. In the 20th century, freezing food preservation proved to be particularly effective for certain types of food. With the exception of beef and venison, which benefit from the aging process, the meat is frozen as soon as possible after slaughter and the best results are obtained at temperatures below 0 ° F (-18 ° C). Fruits are frozen in syrups or dry sugar packs to eliminate air and prevent both oxidation and dehydration. Most commercial freezing is done with cold air circulated by a fan (quick freezing) or by placing food in wrapping paper or a metal tray with a cold surface (contact freezing).

Reasons freezing is used for preservation:

Freezing slows spoilage and keeps food safe by preventing the growth of microorganisms and slowing down the enzyme activity that leads to spoilage of food. When the water in food freezes into ice crystals, the microorganisms that need to grow them cannot use the water. However, most microorganisms (except parasites) remain alive during freezing, so food should be handled safely both before and after thawing.

Tips to Freezing Food Preservation:

●       The freezer should be stored below 18 ° C.

●       Unlike the refrigerator, the freezer needs to be packed tightly. This will improve the functionality of the freezer.

●       Proper packaging, such as freezer bags and plastic containers, can help protect food and prevent “freezer burns”.

●       Avoid putting hot foods directly into the freezer. This raises the freezing temperature and can affect other foods. Refrigerate food before freezing.

●       Make sure the frozen food is completely thawed before cooking. Frozen and thawed foods should never be refrozen.

●       Keeping times vary depending on the food and the product label provides the best indication of keeping time.

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