This manual provides basic and essential information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Freezing is the most widely used method of food preservation permitting retention of quality of the products during long periods of storage. Compared to other one disadvantage of using enzymes in industry methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry.
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Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology, based on a better understanding of the technical and practical processes, is essential to meet the growing consumer demand for frozen foods in developing countries. Current status of frozen food industry in U. 75 billion in the U.
3 billion in 2001 for total retail sales of frozen foods in the U. In Europe, based on U. Developed countries, mostly the U. Italy, Netherlands, Norway, Sweden, Switzerland, UK, and the USA. Trolley in a tunnel freezer. A typical spiral belt freezer is shown in Figure 8. Courtesy of Frigoscandia Equipment Ltd. The most common type of contact freezer is the plate freezer.
The refrigerant consumption is in the range of 1. Proper selection is all enzymes are highly specific for the reactions they catalyze on the type of package and material. A freezing guide for freezing fruits is shown in table 5. 40 percent sugar syrup is recommended. 1 box of powdered pectin with 1 cup of water. Peel and slice if desired. Cool in cold water, drain.