[...]... in the frozen state) This requirement is easier to achieve in some foods than in others Foods with a delicate structure are more likely to suffer cell damage However, for the main food commodities (bread, meat, fish, vegetables) the quality of the thawed product is indeed Frozen Food Science and Technology Edited by Judith A Evans © 2008 Blackwell Publishing Ltd, ISBN: 97 8-1 -4 05 1-5 47 8-9 BLUK139 -Evans. .. point E and eutectic temperature TE BLUK139 -Evans 6 March 5, 2008 16:14 Frozen Food Science and Technology (assuming an ideal binary solution and small temperature differences Tf − T ) given by xi = (xw − xu )(1 − Tf /T ) (1.1) where Tf and T are in degrees Celsius, xw is the total water content of the food and xu is the unfreezable water content The last one is typically 5% and includes the so-called... capacity of foods: the press, centrifugal, capillary suction, filter paper, small-scale cook yield test and NMR 1.2 1.2.1 FREEZING OF FOODS Freezing curves Freezing of food starts when the food is placed in contact with a cold medium, which can be solid (for example, heat exchanger plates at −30 to −40◦ C, solid carbon dioxide (dry ice) at BLUK139 -Evans 4 March 5, 2008 16:14 Frozen Food Science and Technology. .. 16:14 Frozen Food Science and Technology Table 1.1 Water content ranges of commonly frozen foods Food commodity Breads Doughs Fisha Ice cream Meats Vegetables Fruit (strawberries, raspberries) Ready meals Water content (% wet mass basis) 28–46 5–20 50–80 59–62 35–90 55–90 87–90 50–85 Reference Holland et al (1991) Miller and Kaslow (1963) Love (1982) Holland et al (1991) Holland et al (1991) Holland... Thermal conductivity of food as a function of temperature, calculated with Tf = −1◦ C, xw = 0.8, xprotein = 0.05, xfat = 0.075, xcarbohydrate = 0.075 and xu = 0.05 BLUK139 -Evans 16 March 5, 2008 16:14 Frozen Food Science and Technology 1.4.4 Density Water expands by about 10% on freezing and thus with increasing amount of ice formed below the initial freezing point, the food tends to expand (its density... Rahman (1996) and Qashou et al (1972) s Papers giving comprehensive data sets for groups of food products are those of Lentz (1961), Hill et al (1967), Mellor (1976, 1979), Morley (1966, 1972, 1986) Morley and Miles (1997), Pham and Willix (1989), Sanz et al (1987) and Sweat (1974, 1975, 1985) BLUK139 -Evans 18 March 5, 2008 16:14 Frozen Food Science and Technology 1.4.7.2 Equations and software for... conductivity and thermal diffusivity measurements of solid materials Rev Sci Instrum., 62, 797–804 Hallstr¨ m, B., Skj¨ ldebrand, C and Tr¨ g˚ rdh, C (1988) Heat Transfer and Food Products New York: o o a a Elsevier Applied Science Hansen, E (2004) Chemical and Physical Changes in Pork during Freezing and Frozen Storage PhD thesis, Department of Dairy and Food Science, The Royal Veterinary and Agricultural... Denmark Hayes, L.J., Diller, K.R and Lee, H.S (1984) On the definition of an average cooling rate during cell freezing Cryoletters 5, 97–110 Heldman, D.R (1980) Predicting of Food Freezing Rates In: Food Process Engineering, Vol 1, London: Applied Science Publishers Ltd BLUK139 -Evans 22 March 5, 2008 16:14 Frozen Food Science and Technology Heldman, R.R and Singh R.P (1981) Food Process Engineering, 2nd... Behaviour of Foods during Production, Storage and Distribution”, In: P Nesvadba and M Houˇka, eds Proceeding of s BLUK139 -Evans 24 March 5, 2008 16:14 Frozen Food Science and Technology a Conference/Workshop/Practical Instruction Course: Modelling of Thermal Properties and Behaviour of Foods during Production, Storage and Distribution, Prague, 23–25 June, 1997, Food Research Institute Prague, pp 155–161... transitions and transformations in food systems In: D.R Heldman and D.B Lund, eds Handbook of Food Engineering New York: Marcel Dekker, p 145 Roos, Y.H (1995) Phase Transitions in Foods London: Academic Press Roos, Y.H and Karel, M (1991) Applying state diagrams to food processing and product development, Food Technology 45 (12) 66–71 Sakiyama, T., Matsushita, Y., Shiinoki, Y and Yano, T (1990) Finite-element . BLUK139 -Evans February 6, 2008 16:7 Frozen Food Science and Technology i Frozen Food Science and Technology. Edited by Judith A. Evans © 2008 Blackwell Publishing Ltd, ISBN: 97 8-1 -4 05 1-5 47 8-9 BLUK139 -Evans. indeed Frozen Food Science and Technology. Edited by Judith A. Evans © 2008 Blackwell Publishing Ltd, ISBN: 97 8-1 -4 05 1-5 47 8-9 BLUK139 -Evans March 5, 2008 16:14 2 Frozen Food Science and Technology Table. index. ISBN-13: 97 8-1 -4 05 1-5 47 8-9 (hardback : acid-free paper) ISBN-10: 1-4 05 1-5 47 8-0 (hardback : acid-free paper) 1. Frozen foods. I. Evans, Judith A. (Judith Anne), 196 2- TP372.3.F768 2008 664  .02853–dc22 2007033156 A