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Fruit Preservation pp 127–180Cite as

Cooling and Freezing of Fruits and Fruit Products

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Part of the book series: Food Engineering Series ((FSES))

Abstract

The use of low temperatures is an important factor for maintaining postharvest quality of fruits and greatly influences the rate of deterioration. The objective of cooling is to prolong the commercial life of perishable products, by decreasing metabolic activity without causing chilling or freezing injuries, reduction of microbial growth, and water loss of the product between others. On the other side, freezing results in improved effects with respect to shelf-life of fruits and availability throughout the year, however, various undesirable changes occur due to ice formation.

In the present chapter, precooling treatments and refrigerated storage of fruits are analyzed. The use of controlled and modified atmosphere storage, novel technologies (thermal treatments, UV-C irradiation, etc.), minimally processed fruits, and the use of edible coatings are discussed.

With reference to fruit freezing, the formation of ice in tissues (nucleation and crystal growth, intra and extracellular ice), initial freezing point, state diagrams, glass transition temperature, freezing rates, and the different equipment used for freezing are described.

The effect of freezing rate on fruit quality, physical and chemical modifications, nutritional properties, and microbial stability of frozen fruits are discussed. Preparatory operations for freezing such as pretreatment of fruits using sugar syrups, and dehydrofreezing are explained. Recommended packaging and industrial freezing methods, shelf-life of frozen fruits, and new trends in freezing technology are also analyzed.

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  1. CIDCA and Universidad Nacional de La Plata—CONICET, La Plata, Buenos Aires, Argentina

    Alicia Chaves & Noemí Zaritzky

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  1. Alicia Chaves
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  1. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil

    Amauri Rosenthal

  2. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil

    Rosires Deliza

  3. Tecnológico de Monterrey, Monterrey, Mexico

    Jorge Welti-Chanes

  4. Washington State University, Pullman, WA, USA

    Gustavo V. Barbosa-Cánovas

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Chaves, A., Zaritzky, N. (2018). Cooling and Freezing of Fruits and Fruit Products. In: Rosenthal, A., Deliza, R., Welti-Chanes, J., Barbosa-Cánovas, G. (eds) Fruit Preservation. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3311-2_6

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