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Thermodynamics of Food Freezing

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Food Process Engineering

Abstract

Freezing is one of the more common processes for the preservation of foods. Though it has been recognized as a preservation technique for several hundred years, the major developments in its utilization have occurred only in the last century. It is well known that lowering the temperature reduces the activity of microorganisms and enzyme systems, thus preventing deterioration of the food product. In addition to the influence of temperature reduction on microorganisms and enzymes, crystallization of the water in the product tends to reduce the amount of liquid water in the system and inhibit microbial growth or enzyme activity in the secondary action.

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Author information

Authors and Affiliations

  1. Michigan State University, USA

    Dennis R. Heldman (Professor of Food Engineering)

  2. University of California, Davis, USA

    R. Paul Singh (Associate Professor of Food Engineering)

Authors
  1. Dennis R. Heldman
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  2. R. Paul Singh
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© 1981 The Avi Publishing Company, Inc.

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Heldman, D.R., Singh, R.P. (1981). Thermodynamics of Food Freezing. In: Food Process Engineering. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9337-8_4

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  • DOI: https://doi.org/10.1007/978-94-010-9337-8_4

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-0-87055-380-6

  • Online ISBN: 978-94-010-9337-8

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