Archive
Freezing & Frozen Products
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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 key determinant of frozen food quality. Fast freezing creates many small crystals that do little damage to…
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Plate Freezing
Plate freezing presses product between hollow metal plates through which refrigerant circulates. It freezes product into uniform blocks or bricks and is…
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Quick-Frozen Foodstuff
Quick-frozen foodstuff is a legal category defined by EU Directive 89/108/EEC for products frozen using appropriate quick-freezing techniques and kept at −18…
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Recrystallisation
Recrystallisation is the growth of ice crystals during frozen storage caused by temperature fluctuations: small crystals melt and re-freeze onto larger ones.…
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Slow Freezing
Slow freezing occurs when product temperature drops gradually, for example in an overloaded or underpowered cold store. Large ice crystals form, cell…
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Tunnel Freezing
Tunnel freezing is an industrial method in which product moves on a belt or trays through an insulated tunnel while refrigerated air…
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Cryogenic Freezing
Cryogenic freezing uses liquefied gases such as liquid nitrogen or carbon dioxide at extremely low temperatures to freeze product within seconds. The…
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Deep Freezing
Deep freezing means lowering the product core temperature to −18 °C or colder and keeping it there. The term is often used…
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Flash Freezing
Flash freezing is the rapid freezing of product at very low temperatures so that ice crystals remain small and cell structure is…