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Abstract            Volume:8  Issue-12  Year-2020         Original Research Articles

Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcret@gmail.com

An Analysis of Food Freezing and Thawing Techniques
G. Velayudham*
Department of Poultry Engineering, College Poultry Production and Management, Hosur, Krishnigiri District; 635 110, India
*Corresponding author

Freezing process is the one of the best method 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 -18°C and -35°C 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. To continue the freezing process, thawing technique of food is most important process, to avoid the food spoilage during the long time storage period before consuming. Nowadays, the preservation of food is transformed into food processing sector. To achieve that freezing is essential process to manufacture and preserve such foods like meat, ice cream, etc. To understand the freezing process, phase change, heat loads, freezing time prediction, factors affecting the freezing and thawing process is essential. During the freezing process, some of ice crystals are damage the food products. Hence, it is essential to know about the thawing of food.

Keywords: Food products, temperature, heat, transport, retailing, refrigeration process
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How to cite this article:

Velayudham, G. 2020. An Analysis of Food Freezing and Thawing Techniques.Int.J.Curr.Res.Aca.Rev. 8(12): 127-131
doi: https://doi.org/10.20546/ijcrar.2020.812.013
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.