By Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip
Gathering a powerful quantity services on frozen meals technological know-how, know-how, and engineering, this reference describes the manufacture, processing, inspection, and security of frozen foods—surveying quite a lot of issues in frozen meals packaging, caliber, and shelf-life from greater than 50 of the main revered leaders within the box.
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Extra resources for Handbook of frozen foods
In systems where the ice volume is important, this mechanism is certainly dominant, the ice crystal contacts making migration easier. Sutton and coworkers  showed that the recrystallization rate was dependent on the ice volume, and the accretion rate decreased as ice phase volume decreased. Isomass recrystallization: Ice crystals generally tend to become more spherical through isomass rounding during storage even at constant temperature . The driving force is also the water pressure gradient; the Kelvin equation can be used considering different local curvature radii due to the irregular surface.
In most cases, the texture quality of frozen food products is better preserved when their temperature is maintained as low as practicable during storage. The temperatures used to monitor recrystallization rates are generally high compared to the actual storage temperatures. At À18 to À20 C, the recommended temperatures, crystal growth is much slowed, and the main problem remains the temperature oscillations that induce the melt– refreeze process. This leads us to adopt lower storage temperatures (À 25 to À30 C) for long-term storage of frozen ﬁnished products awaiting distribution.
S, a solidiﬁcation (vitriﬁcation) occurs, and the concentrated phase surrounding the ice crystals becomes a glass. The temperature at which this transition appears is called Tg0 , the glass transition temperature of the maximally freezeconcentrated system . The freezing of water is stopped at this temperature; the water still unfrozen at Tg0 is often called ‘‘unfreezable’’ water. Since the water content of foods is often close to 80–90%, its behavior during the freezing process can be considered as that of an aqueous solution.