AN INTRODUCTION TO FOOD

CHILLING AND FREEZING

Walter E. L. Spiess

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The author assumes no responsibility or liability or any problems of any manner

encountered through the application of the principles discussed herein.
All "Examples“ and "Case Studies“ are based on generic or hypothetical cases
and do not represent any specific or proprietary processes in current or past use.
Such "Examples" and "Case Studies“ are intended for instructional purposes only.

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Copy right is reserved by
Walter E.L.Spiess 2009.

Reproduction in whole or in part by any means,

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AN INTRODUCTION TO FOOD CHILLING AND FREEZING

What are we planning to learn?

The purpose of this manual is to provide a basic understanding of chilling and

freezing processes as they are used in the food industry and in various sectors of
the agricultural industry.

In Part 1, we will examine the reasons for chilling and freezing food, introduce
some definitions and then look on the range of produce/products suited for chilling
and freezing and the conditions for storing major product groups under chilling
and freezing regimes.

In Part 2 chilling and freezing is being discussed as a Unit Operation process.

In Part 3 details regarding technical equipment are in the focus of the

considerations.

In Part 4 the entire chain of operations are being addressed.

 Part 1: fast during the initial phase to –15/-18
°C and then brought to lower
temperatures during subsequent
1. Produce and Products storage.
For shelf life extension food products
suited for Chilling and Freezing are frozen to temperatures ranging
from –12 °C (Frozen Storage) to –18
°C and lower (Deep Frozen Storage).
1. 1 Background In special cases the storage
temperature is lowered to –70 °C
1.1.1 Definition of Chilling and (sensitive fish products).
Freezing Besides arranging optimal
temperatures for various food
Chilling and freezing as food processes and the creation of special
preservation processes are technically product properties the
rather simple operations and have extension/improvement of shelf life is
been applied since centuries wherever from an economic and industrial point
the environmental conditions offered of view the most important application
appropriate possibilities. In the of the freezing process.
Northern parts of Europe, Asia and
America and in the high altitudes of the
Andes people chilled or even did
freeze their food surpluses and
supplies for shortage periods. A better
understanding of the physiological
processes involved, new technological
insight and modern materials like film
materials for packaging allow for
improvements for both processes

In general chilling and freezing are

carried out in order to:
 Create special processing Fig. 1.1 Chilling and Freezing Temperatures
conditions, e. g. meat/sausage
1.1.1.1 Chilling
processing, to churn butter or
margarine, Chilling of foods is a process by which
 Create special structures, e.g. the product temperature is reduced to
ice-cream, protein solutions the desired lower temperature normally
 Create special conditions for just above the freezing/melting point of
shelf-life extension/improvement the product. This statement is
especially true for any type of
To create special processing processed food e.g. precooked meals,
conditions food products are chilled to pasta or potato products etc. moreover
temperatures ranging from 8°C to 1°C for meat and marine products.
or they are partially frozen at Fresh vegetable and fruits however do
temperatures just below the freezing not always tolerate temperatures close
point i.e. to –5°C to -8 °C which is also to the freezing point, if their
considered as “deep chilling”. temperature is lowered for a longer
For the creation of special structures period of time below a tolerance
various freezing regimes are applied, temperature they will suffer so called
e. g. ice cream is usually frozen rather “physiological disorders”, through
which the taste and/or the general
appearance is being affected. As a rule Controlled Atmosphere storage (CA-
of thumb it can be stated that Storage) or Modified Atmosphere
vegetable and fruits originating from storage (MA-Storage). In both cases it
areas with a moderate climate usually is important that the accumulation of
tolerate chilling temperature just above gases in the storage atmosphere is
the freezing like apples or pears which controlled and that the concentration of
can be stored around 0°C whereas certain gases, especially CO2, does
vegetable and fruits originating from not exceed pre-defined levels. The
areas with a sub-tropical or even a chilling, storage and transport
tropical climate usually do not tolerate operations are mostly carried out in
chilling temperatures below +5°C like specifically designed equipment;
potatoes or banana which should not details will be discussed in Part 3 of
be chilled below ~14 °C for longer this manual.
periods of time.
In certain countries the temperatures at
which temperature sensitive products 1.1.1.2 Freezing
have to be transported and stored are
strictly regulated. Examples are fresh In food processing freezing is defined
milk, fish, meat or poultry which must as a process by which the product
be chilled for safe storage conditions temperature is lowered below the
to temperatures around +4 °C. freezing point of the product.
Commercial chilling operations are Depending of the nature of the product
mostly carried out at temperatures this temperature lies between –0.7 °C
between +10 °C and +2 °C, household for milk/meat products and –7 °C for
refrigerators are usually operated at fruit juices with a high sugar content. In
temperatures between +4 °C and +8 principles three types of freezing have
°C. to be considered Because of the
complex composition of food materials
For obtaining best results by chilling, in case of freezing three, resp. four
the produce should be processed situations have to be considered,
immediately after harvesting. The freezing of
individual processing steps comprise  pure water
independent of the nature of the  a solution containing low
produce, if liquid or solid, adequate molecular solutes (salts and /or
measures like trimming, cleaning or sugars, organic acids)
washing and if required cutting. In most  a solution containing macro-
chilling operations the produce are molecules which are partially
chilled after the preparative steps and water soluble (proteins, starches
then packaged, in certain cases it  a solution containing low
might be just the other way round. The molecular solutes and macro-
chilled and packaged produce should, molecules which are partially
from now on, i.e. during distribution water soluble
and retail storage as well as during
transportation, be kept without any Pure Water, freezing point at 0 °C. The
interruption in a cold environment temperature drops only below 0°C to
before being consumed. For produce the final product temperature once all
where the respiration continues after water is frozen.
harvesting it is advisable to package Solutions with (low molecular) solutes
the material in containers which allow like salt and/or sugar; a typical
for a control of the storage example is a clear fruit-juice. The
atmosphere. Such practices are called freezing point is lowered below the
freezing point of pure water, the extent unit as well as on the heat transfer
depends on the concentration of the process and its temperature.
solutes.
Solutions with proteins, starch, and
celluloses (macromolecules, this are Chilling/Freezing Rate (°C/h)
large molecules), the freezing point is For a product or a package, the
not lowered; it is however expanded chilling/freezing rate (°C/h) is the
over a wide temperature range difference between the initial and the
because a fraction of water is bound to final temperature divided by the
the macro-molecules; this type of chilling/freezing time. In a given part of
solutions is very rare. a product, the local chilling/freezing
Solutions with proteins, starch, and rate is equal to the difference between
celluloses and salt or sugar, typical the initial temperature and the desired
examples are meat, bread and fruit- temperature divided by the time
pulps. The freezing point is lowered; elapsed until the moment at which the
the freezing process is also expanded latter temperature is achieved in this
over a wide temperature range. particular part.

Similar to chilling, products which have Speed of Movement of the

been earmarked for freezing should be Temperature Front (cm/h)
processed immediately after harvesting The chilling/freezing rate may be
in order to preserve the original high evaluated by the speed of movement
quality. of a specific isotherm through a
The processing steps are also quite product. This speed is faster near the
similar to chilling, vegetable however surface and slower towards the
have to be heat treated before freezing thermal centre. As a result, reported
in order to inactivate enzymes chilling/freezing rates from different
(blanching). For best quality retention sources are not necessarily
the frozen products should be kept in comparable.
the freezing chain which should not be
should not be interrupted at any time.
The freezing, storage and transport Thermal centre
operations are mostly carried out in The thermal centre of unit to be
specifically designed equipment; chilled/frozen is the location within the
details will be discussed in Part 3 of unit which has the warmest
this manual temperature during the chilling/freezing
process.
1.1.1.3 Definitions around the
chilling and freezing process Storage Life
The physical and biochemical
Chilling/Freezing Time (h) reactions which take place in
The chilling/freezing time is defined as chilled/frozen food products lead to a
the time elapsed from the start of the gradual, cumulative and irreversible
operation until the final temperature is reduction in product quality. The period
reached at the thermal centre of the during which the product is suitable for
product. The chilling/freezing time consumption is considered as storage
depends not only on the initial and final life.
temperature of the product and the High Quality Life (HQL)
quantity of heat to be removed, but The High Quality Life is defined as the
also on the dimensions (especially the time elapsed between the
thickness) and shape of the product chilling/freezing of an initially high
quality product and the moment when,
by sensory assessment, a minor
quality difference can be established

Practical Storage Life (PSL)

The practical storage life of a product
is the period of chilled/frozen storage
after chilling/freezing during which the
product retains its characteristic
properties and remains suitable for
consumption or the intended process.
A Absorber, B Condenser, C Throttle valve, D
Evaporator, F Desorber, G Pump, H Counter
1.2 Historical Development current heat exchanger, I Throttle valve

Fig. 1.2 Flow Sheet of an Absorption

The development of the freezing Refrigeration Machine
industry is very closely related with the
technical ability to create low The absorption technology was
temperature independent of the improved by developing the closed
environmental conditions. At the cycle compression process and the
beginning of the 18th century the use of ammonia as refrigerant. Today
slowly growing food industry developed compression machines in various
an increasing demand for ice to control forms are the dominating design in the
and improve various processing steps refrigeration industry.
(beer brewing, shelf life extension etc.).
These demands were at first covered
through the use of natural ice which
was produced in the cold regions of
Europe and North America, from there
it was exported to warmer areas, e.g.
from Norway to Mexico. When
temperatures below 0°C were required
“cold mixtures” i.e. mixtures of ice and
salts were prepared. The first ideas
and technical concepts for the
construction of refrigeration equipment
with which it was possible to create low
temperature independent of the
environmental conditions were A Compressor, B Condenser, C Throttle valve
discussed at the middle of the 18th D Evaporator
century. The real success story of the
Fig. 1.3 Flow Sheet of an Compression
freezing industry started with closed
Refrigeration Machine
cycle ammonia-absorption system.
The absorption refrigeration system According to the available records the
became the most widely used method first industrial unit for freezing food
of cooling for a long period of time. (meat) was opened 1861 in Darling
Absorption machines in sophisticated Harbor/Sydney. The first documented
design are still widely used in the long distance transport of a frozen
industry wherever cheap thermal product (again meat) was carried out
energy is available. by a steamer from Argentine to France
in 1876. The further development of
the refrigeration equipment to the substances (Carotenoids,
present high standards was supported Anthocyans).
to a large extend by the needs of the The chemical reactions which take
brewing industry and the meat industry place in harvested and also processed
in the Southern Hemisphere and the products are not always of detrimental
United States. nature, some of these processes
improve the quality of the products like
(examples):
1.3. Reasons for Chilling and maturation of meat and fruits and
Freezing wine/beer
The processes impeding product
quality and shelf life normally With regard to bio-chemical reactions
commence right after harvest and/or two groups of enzymes (lipases and
production, those processes are of a lipoxigenasis) are of special concern
chemical (including biochemical because they attack any type of fats
/microbial) and a physical nature. and may develop a considerable
Through lowering the product activity even at temperatures below –
temperature into the chilling or freezing 20°C down to –40 °C. Fats are
range or heat-processing of the converted or broken down into
product chemical and biochemical unpleasant smelling/tasting
reactions are reduced in their rate or compounds. The storage time of fat
even inactivated. This is not only true containing products e.g. fatty fish, pork
for enzymatic/non enzymatic reactions meat, peas is therefore considerably
but also for microbial processes. limited compared to non fat containing
In the case of chilling especially of products. It is therefore important, that
fresh produce (vegetable and fruit) the especially vegetable are heat treated
rate of quality losses can also be before freezing.
influenced by modifying the
composition of the atmosphere of the 1.3.1.2 Microbial processes
storage facility:
Relative humidity φ, and the
composition of the gases surrounding
the product have an impact on
desiccation and maturation/microbial
spoilage.

1.3.1 Spoilage Reactions

1.3.1.1 Chemical reactions

Chemical reactions which have to be
encountered after harvest and also
after processing with regard to quality
losses are (examples):
 browning reactions (fresh
produce), Fig. 1.4 Growth Conditions for Micro-
 losses of sugars through Organisms at Chill/Freeze Temperatures
respiration (fresh produce), Most pathogenic and food spoiling
 changes in the fat fraction micro-organisms grow and reproduce
(Oxidation) and losses of in the temperature range between
Vitamins and coloring +45°C and +10°C quite actively. If
possible any type of food should
therefore not be exposed to the can only be achieved with raw
temperature range between +45°C and materials suited for chilling or freezing,
+10°C longer than necessary. Below harvested at optimal conditions of
+10°C the growth rate of most maturity, processed immediately after
pathogenic and food spoiling micro- collection under utmost hygienic
organisms slows down or comes to its conditions, packaged, stored,
limits depending on the species. Below distributed and retailed at lowest
-10°C bacterial growth is completely possible/feasible temperatures and
ceased whereas the growth limit for shortest possible/feasible times.
yeasts and moulds is -18°C; the lower
temperature limits are only reached by
specialists. 1.4.1 Chilling

During freezing the number of living The list of produce/products which are
and reproducible microbial cells is chilled in industry and private
reduced, households comprises almost al types
There are however always some of edible produce/products. Properly
micro-organisms that survive treated chilled food materials maintain
low/freezing temperatures. Therefore: their quality characteristics during
lowering product temperatures even to storage to a high degree; therefore
the extremes (-190°C) cannot be chilling has to be considered as the
considered as a sterilization process. perfect preservation method in case
relatively short periods of time have to
be bridged between harvest/production
1.3.1.3 The General Rule and consumption.
Major groups of chilled foods are:
As a rule of thumb, lowering the  Fresh vegetable and fruit
product temperature by 10°C, results in  Meat and meat-products
doubling the shelf-life. including poultry
If, in the case of chilling, the shelf-life  Marine products including fish
of a product at 20 °C is 2 days,  Dairy products including milk,
then it is at 10 °C 4 days and at 0 °C 8 cream, dressings etc.
days  Ready meals and recipe dishes,
In case of freezing the starting pasta, rice, sauces
temperature is usually -10 °C, at this  Bakery products including pastry
temperature most of the freezable
water is frozen out and reasonable
shelf- life can be achieved. 1.4.2 Freezing
In case the Shelf Life of a product (fatty
fish) at -10 °C is 2,5 months, then it is When Freezing is being discussed very
at -20 °C 5 months and at –30 °C 10 often the question is being raised:”can
months. this or that product be frozen”. The
answer is a very simple one; every
product containing “free” water can be
frozen (Walnuts with a water content of
1.4 Products suited for Chilling and about 4% can not be “frozen” because
(Deep) Freezing and Frozen Storage the entire water is bound to the protein
and carbohydrate fraction, Walnuts can
When food products are prepared for only be chilled!). The correct question
chilled or frozen storage it should should be: “is this, or that product
always be kept in mind: Best quality suited for freezing and thawing”.
The answer now is: Bakery products require to some
Animal tissue is well preserved by the extent special types of processing..
process whereas
Plant tissue in most cases is severely Meat/Fish and Meat/Fish Products
damaged by the freezing process. Meat and fish and meat- and fish-
Heat processed food/bakery products products are very much suited for
etc. can be frozen and thawed with freezing, frozen storage and thawing. If
very good results. properly processed (frozen with
minimum freezing rate of ~ 1cm/h, well
packaged and stored at sufficient low
Major deep frozen/frozen products are: temperatures for appropriate times) the
thawed products are of high quality
 Ready prepared meals: All kind and suited for any consecutive process
 Meat: Beef, Pork, Lamb, Rabbit step.
 Poultry: Chicken, Duck, and Like other meat products chicken are
Turkey processed in large quantities as frozen
 Fish: All kind of lean (e.g. Cod) products in the form of whole chicken
and fatty (e.g. Salmon) Fish and chicken parts e.g. chicken breast,
 Fruit: Strawberry, Raspberry, drumsticks or wings. In general chicken
Cherry, Citrus Juices are slaughtered, scalded, eviscerated,
 Vegetable: Peas, Spinach, packaged and then immediately
Broccoli, Brussels Sprouts frozen. Since many chicken flocks are
 Potato Products: French Fries, highly contaminated with Salmonella in
Dumplings, Pre-Fried Potato their digestive system the whole
 Bakery Products: All types of process from slaughtering to freezing
Bread, Rolls, Pretzel, Croissant, has to be carried out with great care
and Cakes/Tarts, Short Cake and under extreme hygienic conditions
 Ice Cream/Sherbet: All types Most fish and fish products are frozen
and varieties on board directly after being caught in
floating factory units. This allows
longer catching journeys and optimizes
Ready prepared meals the quality of the products.
Ready prepared meals are lifestyle
products and reflect to a high degree Vegetable
consumer demands for convenience In the case of vegetable and fruits the
and quality. Ready prepared meals situation is different from meat
help to reduce the time consumers products. In the course of the freezing
have to spend in kitchen; they allow process plant cell membranes are
also addressing consumer concerns damaged in a way that the cell
regarding health issues with special compartments are destroyed so that
products targeted towards health already in the frozen state chemical
problems like heart disease or reactions amongst the components of
diabetes. The components of frozen the cells are possible.
ready prepared meals are in general Those reactions lead especially in the
similar to those used for preparing case of vegetable to unfavorable
meals which are not frozen, certain quality symptoms like off-flavor,
components like starches have changes in color, and loss of vitamins.
however special properties e.g. being Vegetable therefore has to be
freeze stable. Also the application of blanched before freezing and frozen
particular spices has to be modified in storage. Once blanched the freezing
case of frozen ready prepared meals. rate does not play a major role for
quality retention, it is however may last from a few weeks to several
recommended to freeze with rates of ~ months depending on the cultivar,
1 to 2 cm/h. variety and the state of maturity of the
chilled produce. As already mentioned
Deep Frozen Potato Products the storage temperature has to be
Processed potato products are adjusted to the requirements of the
especially suited for deep freezing. The produce, in case of tropical vegetable
potato industry has developed a large and fruits the “critical” temperature has
variety of products for all type of meals. to be observed. It has to be understood
Those products are mostly based on that fresh vegetable and fruit are living
classical recipes e.g. French fries, organisms that means that even under
tumbling, hash potato etc. Cassava a low temperature regime the
and yam tubers can be prepared and metabolic processes persist producing
frozen in a similar way. heat and degrade carbohydrates. By
Fruits modifying and controlling the storage
Fruits are frozen in general without atmosphere those processes can be
pre-treatment like blanching, they are slowed down and the shelf life of most
less susceptible to quality losses vegetable and fruits extended.
during frozen storage because of a low Meat and Fish
pH and frequently high sugar contents. Protein rich materials like red meat and
Freezing of fruits should be carried out fish of any kind are very susceptible to
with freezing rates of ~2 to 3 cm/h. microbial contamination; if possible
Bread they should be kept close to their
Bread like any other food product can freezing point. Optimal hygienic
be frozen in the finished baked form. conditions should be observed when
Such products are available on the handling this type of food!
market. Their quality is however inferior Milk and dairy products
to the quality of fresh products and The storage life of chilled dairy
basically they cannot compete with the products like milk, cream and cheese
fresh product form. These products varies very much with type of product.
lack of almost all volatile aroma The storage temperature of milk and to
components, the acid content is some extent also of cream is, as
reduced and the crust usually is already mentioned, regulated in many
extremely fragile and lacks coherence countries. Because of its high water-
with the crumb. content the shelf-life of fresh milk,
In case bread is prepared from frozen- cream and soft cheese is much shorter
thawed dough the final products than that of hard cheese, butter and
contain all the quality characteristics of margarine.
good bread and are in any sense Prepared Meals and related products
comparable with products made up of The storage life of prepared meals,
fresh dough. bakery products depends on the type
of the product. The preparation of
those products have to be carried out
1.5 Storage and Storage-Life of under utmost hygienic conditions
chilled and frozen produce/products (HACCP).In certain cases special care
has to be devoted to seasoning,
1.5.1 Storage of Chilled products because some condiments may loose
their flavour faster than others causing
Fresh vegetable and fruit an imbalanced product flavour.
The storage life of chilled fresh
vegetable (including tubers) and fruit
 Storage of Selected Produce satisfactory results, already
and Products mentioned, it is important that the
Storage time 1 to 2 months
storage temperatures are always kept
Produce Optimal Mod. at a constant level, this is especially
Temperature Atmosph. important for rather elevated storage
°C// O2 %// temperatures (e.g. ~ -10°C to ~ -18°C);
Tolerance CO2 % independent if the material is kept in
Temperatures
small or large storage facilities. In
°C
Avocado 10//5/13 2/5//3/10 order to avoid weight losses and partial
Banana 14//12/16 2/5// 2/5 desiccation (freezer burn) and
Mango 13//10/15 3/5//5/10 pronounced fat oxidation during
Papaya 12//10/15 2/5//5/8 storage it is advisable to package the
Pineapple 10// 8/13 2/5//5/10 stored materials in water-vapour and
Cherimoya 10// 8/15 5//5/10 air-tight cold tolerant plastic films. An
Lychee 7//5/12 5//3/5 alternative to plastic films is glazing i.e.
Strawberry 0//--/-- --//20 covering the product with a thin layer of
Apple*) 0//-1/5 3/5//8/12 ice.
Pear*) -1// -2/6 3/5//8/12
Major product groups which are frozen
Ch.Cabbage*) 0//--/-- --//6
and stored as frozen/deep frozen
Cassava 3//--/-- --//--
products are:
Carrots*) 0//--/-- --//--
 Meat and meat-products
Corn 0//--/-- --//--
including poultry
Paprika 8//--/-- --//5
 Marine products including fish
Pea 0//--/-- --//3
 Vegetable
Potato*) 5//--/-- --//1
 Fruits and fruit juices
Spinach 0//--/-- --//10
 Potato products including Chips
Tomato 10//--/-- --//3
 Ready meals and recipe dishes
Yam*) --//13/15 --//10
including pizza
 Bakery products including pastry
Fish**) 0 (on ice) --//--
Meat***) .-1,25//-0,75 --//--
Meat and meat products
Meat .-1,25//-0,75 --//10
Meat and meat products are
traditionally the products which are
traded and stored as frozen or deep
Prepared .-1,25//-0,75 --//--
Meals***) frozen products. Beef, pork,
*) Extended storage-life up to 5 months lamb/mouton, game, and poultry and
**) Reduced storage-life 1 week related products show very good
***) Reduced storage-life 2 weeks quality when properly frozen and
stored. Nutritional studies demonstrate
Table 1.1 Recommended storage that frozen meats are in certain cases
conditions for various groups of chilled
produce/products are easier to digest than fresh meat, a
further beneficial effect of frozen
storage the destruction of parasites
1.5.2 Storage of Frozen Products e.g. parasitic protozoa, cestodes, cysts
Storage of frozen produce and of tapeworm and nematode larvae
products is certainly the most effective causing trichinosis; the minimum
method to preserve larger amounts of storage time for disinfection is about 21
materials over longer periods of time days at -25°C.
without noteworthy quality losses.
Besides the criteria for obtaining Marine products
Similar to meat, fish and other marine recommended to add sugar or fructose
products are well suited for frozen for better quality retention. Fruits with a
storage. Since the connective tissue of weak/soft cellular structure suffer in
fish muscle is rather weak, the fish general pronounced cellular damage
muscle tends to disintegrate after especially in case of unfavorable
thawing. For exceptional good quality freezing and storage conditions, after
retention fish like tuna, which is thawing in most cases a trip loss is
frequently eaten raw, is kept at observed. The products are therefore
temperatures as low as -70°C for the with regard to sensorial properties e.g.
East Asian market. consistency or mouth feeling only in
In this context it should be mentioned limited cases comparable to unfrozen
that, like in the case of meat fish can fresh products, flavor and taste are
be disinfected by exposing to freeze- however retained by the freezing
store conditions. Freezing/storing at - process.
20°C or below for 7 days or -35°C for
about 20 hours will kill parasites e.g. Product Tempera- Possible
nematodes. Many species of ture Storage
°C Time
nematodes are known to occur Months
worldwide and some species of marine Meat
fish act as secondary hosts. Among Beef -12 5 ./. 8
the nematodes of most concern are -15 6 ./. 9
Anisakis spp., Capillaria spp., -18 9 ./. 12
Gnathostoma spp., and -24 ./. 18
Ground Meat -12 3 ./. 6
Pseudoteranova spp. which can be -18 4 ./. 8
found in the liver, belly cavity, and flesh Lamb -12 3 ./. 6
of marine fish. An example of a -18 ./. -20 6 ./. 10
nematode causing disease in man is Pork -12 2
Anisakis simplex; the infective stage of -18 4 ./. 6
the parasite is killed by freezing (-20°C -23 8 ./. 10
-29 12 ./. 14
for 24 hours in the thermal center of Ham -18 ./. -23 4 ./. 6
the fish). (Uncured)
Offal -18 3 ./. 4
Vegetable Lard -18 9 ./. 12
The quality of frozen-stored and Rabbit -18 ./. -23 ./. 6
thawed vegetable compare favorably Chicken -18 8 – 10
Turkey -18 4–6
with fresh products especially when
Duck -18 4–6
those products have been kept after Geese -18 6–8
harvest even for a short time under Pheasant -18 8
rather unfavorable conditions. As
already mentioned it is advisable to Fish
blanch vegetable after cleaning and Lean Fish -18 3 ./. 5
trimming before freezing. -25 6 ./. 8
During storage the products have to be -29 8 ./. 10
protected against oxygen penetration Fatty Fish -18 2 ./. 3
-25 3 ./. 5
and water vapor losses. -29 ~6

Fruit Vegetable
Fruits have to be protected during Broccoli -18 15
storage against oxygen penetration Green Beans -18 18
and water vapor losses. For high Brussel sprout -18 15
quality products it is frequently Carrots -18 18
Cauliflower -18 15
 Corn on the -18 12
cob CODE OF PRACTICE FOR FISH AND
Peas -18 18
FISHERY PRODUCTS
(CAC/RCP 52-2003)
Potato Chips -18 24
Spinach -18 18 STANDARD FOR SALTED ATLANTIC
HERRING AND SALTED SPRAT
Table 1. 2 Recommended Storage Times for CODEX STAN 244-2004
various groups of frozen product
(Source International Institute of
Refrigeration, Paris)

1.6 Supporting Literature

Codex Alimentarius Standards for
Quck Frozen Foods
RECOMMENDED INTERNATIONAL
CODE OF PRACTICE Product Codex Standard
GENERAL PRINCIPLES OF FOOD (CODEX STAN)
HYGIENE RAW SQUID 191 - 1995
CAC/RCP 1-1969, Rev. 4-20031 PEAS 41-1981
RASPBERRIES 69-1981
RECOMMENDED INTERNATIONAL BILBERRIES 76-1981
CODE OF PRACTICE FOR THE
FINFISH, 36-1981,
PROCESSING AND HANDLING OF Rev. 1 – 1995
UNEVISCERATED
QUICK FROZEN FOODS. AND EVISCERATED
Codex Alimentarius, (CAC/RCP 8- LOBSTERS 95 - 1981
1976) FISH FILLETS 190 – 1995
STRAWBERRIES 52-1981
RECOMMENDED INTERNATIONAL FROZEN BLOCKS 165-1989
CODE OF PRACTICE FOR OF FISH FILLET, (REV. 1 - 1995)
PACKAGING AND TRANSPORT OF MINCED FISH
FRESH FRUIT AND VEGETABLES FLESH AND
(CAC/RCP 44-1995, AMD. 1-2004) MIXTURES OF
FILLETS AND
RECOMMENDED INTERNATIONAL MINCED FISH
CODE OF HYGIENIC PRACTICE FLESH
FOR THE PROCESSING OF FROG FISH STICKS (FISH 166 – 1989
LEGS (CAC/RCP 30-19831) FINGERS), FISH
PORTIONS AND
CODE OF PRACTICE FOR FISH AND FISH FILLETS -
FISHERY PRODUCTS (CAC/RCP 52- BREADED OR IN
BATTER
2003)
SHRIMPS OR 92-1981, REV. 1-
CODE OF HYGIENIC PRACTICE FOR PRAWNS 1995
PRECOOKED AND COOKED FOODS LEEK 104-1981
IN MASS CATERING (CAC/RCP 39- SPINACH 77-1981
1993) BROCCOLI 110-1981
CAULIFLOWER 111-1981
CODE OF HYGIENIC PRACTICE FOR BRUSSELS 112-1981
THE PREPARATION AND SALE OF SPROUTS
STREET FOODS GREEN BEANS 113-1981
CAC/RCP 43-1997, Rev.1-2001 AND QUICK
FROZEN WAX
BEANS
FRENCH FRIED 114-1981
POTATOES
WHOLE KERNEL 132-1981
CORN
PEACHES 75-1981
CORN-ON-THE-COB 133-1981
FROZENCARROTS 140-1983

Recommendations for the processing

and handling of frozen foods
Published by:
International Institute of Refrigeration
177, boulevard Malesherbes, F-75017
Paris (France)