Abstract
Food freezing is the preservation process that depends on the reduction of product temperature to levels well below the temperature at which ice crystals begin to form within the food. By reducing the temperature of the product to -10 to -20°C, the normal reactions that cause deterioration of foods are reduced to negligible or minimal rates. These temperature levels limit the growth of most microbial populations and eliminate microbial growth as a concern in shelf-life of the food product. As would be expected, the shelf-life of a frozen food is a function of temperature, with lower temperatures leading to longer shelf-life.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Cleland, A.C. 1990. Food Refrigeration Processes: Analysis, Design, and Simulation. Elsevier Applied Science, New York.
Heldman, D.R. 1992. Food Freezing. Ch. 6 in Handbook of Food Engineering. D.R. Heldman and D.B. Lund (Eds.). Marcel Dekker, New York.
Heldman, D.R. and P.R. Singh. 1981. Food Process Engineering, 2d ed. Chapman & Hall, New York.
Jul, M. 1984. The Quality of Frozen Foods. Academic Press, Orlando, FL.
Singh, R.P. and D.R. Heldman. 1993. Introduction to Food Engineering, 2d ed. Academic Press, San Diego, CA.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1999 Aspen Publishers, Inc.
About this chapter
Cite this chapter
Heldman, D.R., Hartel, R.W. (1999). Freezing and Frozen-Food Storage. In: Principles of Food Processing. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6093-7_6
Download citation
DOI: https://doi.org/10.1007/978-1-4615-6093-7_6
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-8342-1269-5
Online ISBN: 978-1-4615-6093-7
eBook Packages: Springer Book Archive