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Abstract            Volume:8  Issue-1  Year-2020         Original Research Articles

Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
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An Investigation on Impact of Freezing Time over Meat Products
G. Velayudham*
Department of Poultry Engineering, College of Poultry Production and Management, Tamil Nadu Veterinary and Animal Sciences University, Hosur - 635 110, India
*Corresponding author

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. The choosing of the freezing system is depending upon the type of food products moisture content, nature of products and pre-treatments etc. sometimes low temperature can cause the damage to cells of meat by ice crystal growth, even though, freezing retains characteristic and nutritional of commodities.

Keywords: Freezer, Refrigerant, Freezing time, Storage period, Storage temperature, Relative humidity.
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How to cite this article:

Velayudham, G. 2020. An Investigation on Impact of Freezing Time over Meat Products.Int.J.Curr.Res.Aca.Rev. 8(1): 47-51
doi: https://doi.org/10.20546/ijcrar.2020.801.007
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.