Archive
Freezing & Frozen Products
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Recrystallisation
Recrystallisation is the growth of existing ice crystals during frozen storage, driven by temperature fluctuations, which damages cell structure, increases drip loss…
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Slow Freezing
Slow freezing is a condition in which product temperature drops gradually rather than rapidly, causing large ice crystals to form inside cells,…
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Tunnel Freezing
Tunnel freezing is an industrial freezing method in which product travels on a belt or trays through an insulated tunnel where high-velocity…
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Freezing Rate
Freezing rate is the speed at which product temperature passes through the zone of maximum ice crystallisation, directly determining crystal size, cell…
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Frost Damage
Frost damage is quality deterioration caused by ice formation on or inside frozen product and packaging, typically resulting from temperature abuse or…
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Glaze (Ice Glazing)
Glazing is the application of a thin layer of ice, by spraying or dipping water onto frozen product, which acts as a…
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Ice Crystal Size
Ice crystal size is a measure of the dimensions of ice crystals formed during freezing, which determines the extent of cell wall…
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Plate Freezing
Plate freezing is a method of freezing food by pressing it between hollow metal plates through which refrigerant circulates, producing uniform blocks…
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Quick-Frozen Foodstuff
Quick-frozen foodstuff is a legal category established under EU legislation for products frozen rapidly using appropriate techniques and maintained at or below…
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Blanching
Blanching process is a brief heat treatment in hot water or steam applied to vegetables and some fruits before freezing to inactivate…