Frozen Storage
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Di Chen ◽  
Qiang Cheng ◽  
Xinxin Xia ◽  
ShIhua Chen ◽  
Changqing Shao ◽  

The correlations between water state and the key factors affecting sourdough quality, including cell activity and acidification capacity of lactic acid bacteria (LAB), were established in this study. Results revealed that with the increase of frozen storage time, the cell density (CD), total titratable acidity (TTA), and organic acids content declined, whereas the pH value rose. Further, the freezable water content (FWC) and free water quantity (FWQ) decreased, but the total water loss rate (WLR) and immobilised water quantity (IWQ) increased. The CD showed a highly inversely correlation with WLR, and the pH value was strongly inversely correlated to the FWQ. The confocal laser scanning microscopy (CLSM) observed that the ice crystals had larger volumes during frozen storage. Our data, for the first time, disclosed that the total water content and the FWQ may play a crucial role in maintaining the viability and acidification capacity of LAB in frozen sourdough.

2021 ◽  
pp. 108201322110598
Victor Vicent Matabura

The quality of vegetables during frozen storage and distribution chain is affected by fluctuating temperature regimes. The temperature variations influence ice-water displacement due to ice crystal growth and ice-sublimation. Hence, the description of quality changes of frozen vegetables during temperature fluctuations is indispensable in the frozen food industry. In this context, frozen carrots and green beans were stored under four different temperatures: −8 °C ± 3 °C, −12 °C ± 3 °C, −18 °C ± 3 °C and −23 °C ± 3 °C for 12 months. In each storage condition, two different partitions were created to achieve different amplitudes of temperature fluctuations, namely low (±0.3 °C) and large (±2 °C). The evolution of frost forming and drip loss in green beans and carrots were analysed in addition to the changes of ascorbic acid in green beans. The results indicated that high mean storage temperature and large amplitude of fluctuation significantly affect the quality indicators. The quality data for drip loss and ascorbic acid were fitted to a first-order kinetic model. An Arrhenius model was applied to describe the temperature dependency by incorporating the temperature fluctuation scenarios. A simplified physical model was used to simulate frost formation during frozen storage in green beans and carrots. Finally, the models were validated using the data collected at −18 °C and −12 °C with low and large amplitudes of fluctuation.

Rashmi Rupasinghe ◽  
Amali Alahakoon ◽  
Achala Alakolanga ◽  
Dinesh Jayasena ◽  
Cheorun Jo

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2661
Ulf Erikson ◽  
Solveig Uglem ◽  
Kirsti Greiff

The current review investigates how whitefish quality is affected by capture at sea, on board handling, freezing, double freezing, frozen storage, thawing, and chilled storage. Packaging of fillets in MAP and vacuum are also covered. The main goal was to evaluate the freeze-chilling concept as a possible method for the fishing industry for all-year-round marketing of fish captured during the relatively short fishing period. The review covers both the effect of each processing step in the supply chain as well as the combined effect of all steps in the chain from sea to consumer, including post-thawing chilled storage, defined as the freeze-chilling method.

2021 ◽  
pp. 131516
Chaoping Chen ◽  
Jie-Ting Geng ◽  
Nonthacha Thanathornvarakul ◽  
Sumate Keratimanoch ◽  
Nail Üçyol ◽  

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2525
Maria Giannakourou ◽  
Petros Taoukis

Multiple factors can directly influence frozen food quality, during processing and post-processing, in the cold chain [...]

2021 ◽  
pp. 101517
M. Wereńska ◽  
A. Okruszek ◽  
G. Haraf ◽  
J. Wołoszyn ◽  
Z. Goluch

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