National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Freezing food preserves it from the time it is prepared to the time it is eaten. Freezing food slows decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. The freezing of food is one of the most important applications of refrigeration. The freezing time of food is calculated numerically by various scientist and they faced many challenges. In this paper, the semi-analytical/empirical food freezing time prediction methods applicable to regularly shaped food items is given in this paper. The performance of these various methods is evaluated by comparing their results to experimental freezing time data. Meat is mainly composed of water, protein, and fat. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Freezing process is the one of the most advantageous methods of food preservation techniques for high quality of food for long storage. The cold storage follows both chilling and freezing processes for the preservation of vegetables from between -180c and -350c to avoid the physical, microbiological and chemical activities that causes deterioration in foods. To preserve the food material various freezing equipment’s are followed like blast freezer, plate freezer, contact freezer, immersion freezer, cryogenic freezer, individual quick freezer etc.
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