Changes During Freezing of
Food
Ashish singh 2nd BTech , (04.04.2025)
230107015
Harcourt Bultler Technical university ,kanpur (208002)
Introduction
What is Freezing?
• Freezing is a food preservation method that lowers the temperature of food below its freezing
point, converting water into ice.
• It slows down microbial and enzymatic activity, preventing spoilage.
Importance of Freezing in Food Preservation
• Maintains food quality for extended periods.
• Reduces spoilage by preventing microbial growth.
• Retains nutritional value, texture, and avor compared to other preservation methods like
drying or canning.
Types of Freezing Methods
1.Slow Freezing: Freezing occurs at a rate of 1°C per minute, forming large ice crystals.
2.Fast Freezing: Freezing occurs at a rate of more than 1°C per minute, forming small ice
crystals.
3.Cryogenic Freezing: Uses liquid nitrogen or carbon dioxide to freeze food rapidly.
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Principles of Freezing
1. Freezing Point of Foods
• Different foods freeze at different temperatures depending on their water and solute content.
• Pure water freezes at 0°C, but food components lower this freezing point due to dissolved solutes.
2. Ice Crystal Formation
• When food freezes, water turns into ice crystals.
• The size and distribution of these crystals affect food texture.
• Slow freezing forms large crystals that damage cell structures, while fast freezing forms smaller crystals, preserving
texture.
3. Freezing Rate and Its Impact
• Slow freezing: Forms large ice crystals, causing damage to food texture.
• Rapid freezing: Forms small ice crystals, preserving quality.
• Supercooling: Some water remains liquid even below freezing point, leading to instability in food products.
Physical Changes During Freezing
Ice Crystal Formation
• Water inside food forms ice crystals, causing expansion.
• Large crystals damage cell membranes, leading to loss of texture and juiciness upon thawing.
2. Moisture Migration & Freezer Burn
• Freezer burn occurs due to moisture evaporation from food surfaces, leading to dry and tough texture.
• Freezer burn affects color, taste, and texture but is not harmful.
3. Texture Degradation
• Meats become tough and dry after slow freezing due to structural damage.
• Fruits and vegetables lose rmness due to cell rupture.
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Chemical Changes During Freezing
Lipid Oxidation (Rancidity)
• Fat oxidation continues at low temperatures, leading to rancidity.
• Exposure to air accelerates oxidation, affecting the taste and smell of frozen foods.
2. Protein Denaturation
• Freezing can alter protein structure, affecting water-holding capacity in meats.
• This causes drip loss during thawing, leading to a loss of juiciness.
3. Enzymatic Activity
• Enzymes remain active at freezing temperatures but slow down.
• Enzymatic browning (as seen in bananas or apples) can still occur if enzymes are not inactivated before freezing.
• Blanching before freezing deactivates enzymes, preventing quality loss.
4. Vitamin Loss
• Loss of Vitamin C and B-complex vitamins occurs due to oxidation.
• Water-soluble vitamins may be lost in drip loss during thawing.
Microbial Changes During Freezing
Effect on Microbial Growth
• Freezing does not kill all microbes but only inhibits their activity.
• Some bacteria, yeasts, and molds can survive freezing temperatures and become active again when thawed.
2. Initial Microbial Load
• If food has a high microbial load before freezing, it may spoil quickly after thawing.
• Proper hygiene and handling before freezing are crucial.
3. Thawing and Microbial Reactivation
• During thawing, bacteria can multiply rapidly if food is left at room temperature.
• Proper thawing methods (refrigerator thawing, cold water thawing) help prevent microbial growth.
Freezing Techniques and Their E ects
1. Slow Freezing
• Temperature: -18°C to -24°C
• Large ice crystals form, causing damage to food texture.
• Common in home freezers.
2. Fast Freezing (Blast Freezing)
• Temperature: -30°C to -50°C
• Small ice crystals form, preserving texture and quality.
• Used in commercial food processing.
3. Cryogenic Freezing
• Temperature: -150°C using liquid nitrogen.
• Minimal texture damage due to ultra-fast freezing.
• Used for premium seafood, meat, and ready-to-eat meals.
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Freezer Burn & Its Prevention
What is Freezer Burn?
•Caused by moisture loss and oxidation.
•Affects appearance, texture, and avor.
•Common in improperly stored frozen foods.
How to Prevent Freezer Burn?
•Use airtight packaging.
•Reduce air exposure by vacuum sealing.
•Maintain a stable freezing temperature (-18°C or below).
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Thawing and Its Impact
Thawing Methods:
1.Refrigerator Thawing: Slow but safest method to prevent bacterial growth.
2.Cold Water Thawing: Faster but requires changing water every 30 minutes.
3.Microwave Thawing: Quick but may lead to uneven thawing.
Problems During Thawing:
• Drip Loss: Loss of water-soluble nutrients and juices.
• Recrystallization: Ice crystals can reform during slow thawing, affecting texture.
• Bacterial Growth: If thawed at room temperature, food becomes a risk for contamination.
Conclusion
Key Takeaways:
• Freezing helps preserve food by slowing microbial and enzymatic activity.
• Ice crystal formation affects food texture—smaller crystals are better.
• Chemical changes include oxidation, vitamin loss, and protein denaturation.
• Proper freezing and thawing methods maintain food quality.
Future Trends in Freezing Technology:
• Advanced cryogenic freezing for better quality retention.
• Modi ed atmosphere freezing to reduce oxidation.
• Improved packaging materials to prevent freezer burn.
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