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

Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
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An Evolving Freezing Storage Technique of Food Products
G. Velayudham*
Department of Poultry Engineering, College Poultry Production and Management, Hosur, Krishnigiri District – 635 110, India
*Corresponding author

Freezing is reducing the bacterial growth and proper storage, but ice crystal formation might result in damaging to the quality of the food. For storage of safe food, we must give an attention to the taste, colour, texture, smell and appearance. Removal of heat from the food is done thorough refrigeration process only and has to maintain the temperature during storage, transport and retailing etc. During the process, the ice crystals are formed in the food products is named as frozen food. The main aim is to maintain the temperature of food product at prime level. 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. Food materials are preserving through blast freezer, plate freezer, contact freezer, immersion freezer, cryogenic freezer, individual quick freezer etc.

Keywords: Blast freezer, plate freezer, contact freezer, immersion freezer
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How to cite this article:

Velayudham, G. 2020. An Evolving Freezing Storage Technique of Food Products.Int.J.Curr.Res.Aca.Rev. 8(8): 85-87
doi: https://doi.org/10.20546/ijcrar.2020.808.010
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.