1. Cold preservation
Refrigeration and cool storage
Freezing

4. Principle of cold preservation
Hindering the growth or activity of microorganisms
Delay of enzymatic reactions
Delay of purely chemical reactions

5. Distinctions between refrigeration and freezing
Temperature: refrigeration (16 C to C); freezing - generally -18 C or below;
storage time: refrigeration (days or weeks); freezing (months or years)
microbial activity. Below -9.5C no significant growth.

7. Effect of temperature on growth
Most spoilage organisms grow rapidly above 10C
Some poisoning organisms can grow slowly at 3.3 C
Psychotropic organisms can grow slowly (4.5 to -9.5 C).
Freezing does not destroy organisms completely. When food is thawed, there can be rapid multiplication and spoilage

9. Low temperature growth of some food borne pathogens ( C)
Bacillus cereus
Clostridium botulinum
Escherichia coli
Listeria monocytogenes
Salmonella
Staphylococcus aureus
Vibrio parachemolyticus

10. The high quality life (HQL), defined as the time of storage of the initially high quality product to the moment, when the first statistically significant (p<0.01 difference in quality appears.
The practical storage life (PSL), defined as the period of storage, during which the product retains its characteristic properties and suitability for human consumption or intended process.

12. Design of refrigeration cycle

13. Requirements for effective cool storage:
Controlled low temperature
Air circulation
Humidity control
Modification of gas atmosphere

15. Changes in foods during cool storage are influenced by:
The growing conditions
Varieties of plants
Feeding practices of animals
Conditions of harvest and slaughter
Sanitation
Damage to tissues
Temperature of cool storage
Mixture of food in cool storage

16. Examples of changes in food
Too low temperature brings about a cold damage to fruits and vegetables i.e. weakened physiological state decrease resistance to microbial spoilage; delay in ripening;
loss in vitamins (C)
changes in carbohydrate composition

18. Benefits of cool storage other than preservation
Control the rates of chemical and enzymatic reactions
Control the rates of growth and metabolism of desirable microorganisms

19. Examples of benefits from cooling:
Aging of wines
Aging of meat
Ripening of cheese
Improvement in peeling and pitting of peaches
Reduction in changes in flavor during extraction and straining of citrus juices
Improvement in meat and bread cutting
Increase the solubility of CO2
precipitates waxes from edible oils

20. Freezing and Frozen
storage

21. High-quality shelf life (months) of frozen foods at -12 C and -18 C
apple pie
beef
bacon
bread
chicken (raw)
chicken (fried)
fish (fatty) week
pork sausage

22. Undesirable Changes
1. Chemical reactions can occur in unfrozen water.
Some foods blanched or sulfited before freezing.
Vacuum packaging to keep out oxygen.

23. 2. Undesirable physical changes Fruits and vegetables lose crispness
Undesirable Changes
2. Undesirable physical changes
Fruits and vegetables lose crispness
Drip loss in meats and colloidal type foods (starch, emulsions)
Freeze product faster
Control temperature fluctuations in storage.
Modify starch, egg systems, etc.

24. Examples of changes in foods
exchange of flavors between foods
loss of firmness and crispiness
changes in color of red meat
oxidation of fats
staling of baked goods
softening of tissue and drippage from fish
lumping and caking of granular foods

25. Undesirable changes C. Freezer burn D. Oxidation E. Recrystallization
Package properly
Control temperature fluctuations in storage.
D. Oxidation
Off-flavors
Vitamin loss
Browning
E. Recrystallization

26. Freezing Freezing curve for pure water
Freezing curve for frozen at moderately low temperature

28. Factors influencing the selection of temperature for frozen storage:
Textural changes
Enzymatic and no enzymatic reaction
Microbial changes
Costs

29. Freezing
Concentrations Effects
Ice crystal damage

30. Concentrations Effects
Precipitation of solute out of solution- gritty ,sandy texture.
Solutes that do not precipitate will form concentrated solution- protein denaturation b/c of salting out effects.
Drop of pH below isoelectric point -coagulation of proteins.
Supersaturation of gases.

31. Ice crystal damage Solid foods are of cellular structure
water is within and between the cells
When water freezes rapidly it forms minute ice crystals
When water freezes slowly it forms large crystals and clusters of crystals
Large crystals cause damage to cellular foods; disrupt emulsions, foams, gels.

32. Autoxidation of fats during frozen storage is affected by:
the degree of fatty acid unsaturation
the prefreezing holding time
duration and the temperature of frozen storage
the oxygen content of the enviroment
the presence of proxidants and antioxidants

33. Commercial Freezing Methods
1. Air Freezing -still-air sharp freezer, blast freezer, fluidized-bed freezer. Foods frozen by either "still" or  "blast" forced air.
• cheapest
• "still" slowest more product changes
• "blast" faster, more commonly used.
2. Indirect Contact Freezing: single plate, double plate, pressure plate, slush freezer. Food placed in direct contact with cooled metal surface.
• relatively faster
• more expensive

34. Commercial Freezing Methods
3. Immersion Freezing - Food placed in direct contact w/refrigerant (liquid nitrogen, "green" freon,  carbon dioxide snow)
• faster
• expensive
• freeze individual food particles

40. Effect of Thawing on the Microbiology
In air at 27C hrs %
In air at 21C hrs %
In air at 7.2 C hrs %
In running water, 16C 15hrs %
In running water, 21 C 12hrs %
Agitated water, 16C hrs %
Dielectric heat min negligible