Activity No.

5 Effect of Refrigeration and Freezing on Foods

I. Activity Questions

1. Describe the preparation and process before freezing of the fruits and vegetables you have

selected to produce.

2. What could be the advantage or disadvantage of using freezing in fruits and vegetables.

3. Evaluate for freezing burn and quality in terms of the sensory attributes.

II. Statement of the Objectives

1. To determine the difference of fruits and vegetables interms of freezing

2. To determine the see sensory Attributes of the freezing fruits and vegetables

3. To know the shelf life of the freeze fruits and vegetables in different brine solution

III. Presentation and Analysis of Data

Presentation of table and figures

Note:

1. Indicate the legend under the table using smaller font size, if you would like to assigned code on the

samples “Frozen apple with 20% sugar” Sample code could be reflected like FAPL 20%S

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Table 1. Effect on the Physical Attribute of_____________

Figure 1 : Frozen pineapple without sucrose and pineapple with sucrose

Notes: According to what I read pineapple has a sucrose or fructose that may help in the shelf life of

the fruit plus the freezing can prolong the shelf life of the pineapple. And the texture of the pineapple

( without sucrose) is soft and easy to mash unlike in with sucrose the pineapple is tough because of the

sucrose applied

Notes: FAPL

Figure 1 Title

1. It could be bar graph, pie graph or the actual picture itself whichever is applicable.

Figure 2 :

Frozen apple

without syrup ,

apple with light

syrup and

apple with medium syrup

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 Notes: Apple when it was slice can cause

enzymatic browning because of the air and may

Short the shelf life of the apple and when it apply a

treatment like applying a sugar syrup may prolong

the shelf life of the apple. And interms in the

texture the apple ( without syrup) was tough , in light syrup it's cotton feeling and for the medium

syrup still cotton in texture

Figure 3 : Frozen whole tomato blanched

Notes: When the Tomatoes are blanched and frozen it reduce a ascorbic acid and has a change in the

color Ang to it's sensory Attributes

Frozen tomato juice with 1% of salt and tomato juice without salt

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 Notes: the tomato without a salt was not totally

watery and the tomato with salt is watery because

salt helps to release the water or the juices present

on the tomatoes and also helps in releasing the more

flavor of the tomato.

Figure 4: Frozen grated coconut

Notes: The grated coconut is the same with the not frozen grated coconut but it absorb more of a

moisture because of the freezing process.

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IV. Conclusion

 I concluded that when the fruits and vegetables are in Cold temperature or storage and process

can extend the shelf life and their nutritive value. And by processing the fruits and vegetables

can release the nutritive value on it and can enhance it into a useful and more nutritious foods.

V. Related Studies Cited (Journal, Article, E-Books)

1. Title, Author, Year

2. Copy and paste the full abstract or preface of the e-book cited

3. What have you understand on the Journal you have read?

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4. State your answer on your own words, I would give credit and appreciate the most if you will be

able to justify your own insights and thoughts.

5. You can relate the actual observation from the raw data given to you.

6. Please avoid using the first person on the sentences “I”, “We” “You”, “They”, “Them” but instead

you can use “the researcher”, “the student”.

Pineapple

1. Characterisation of solid and liquid pineapple waste , Borhannudin Abdullah , July 2011

REAKTOR 12(1):48-52

DOI: 10.14710/reaktor.12.1.48-52

2. The pineapple waste is contain high concentration of biodegradable organic material and suspended

solid. As a result it has a high BOD and extremes of pH conditions. The pineapple wastes juice

contains mainly sucrose, glucose, fructose and other nutrients. The characterisation this waste is

needed to reduce it by recycling to get raw material or for conversion into useful product of higher

value added products such as organic acid, methane , ethanol, SCP and enzyme. Analysis of sugar

indicates that liquid waste contains mainly sucrose, glucose and fructose. The dominant sugar was

fructose, glucose and sucrose. The fructose and glucose levels were similar to each other, with

fructose usually slightly higher than glucose. The total sugar and citric acid content were 73.76 and

2.18 g/l. The sugar content in solid waste is glucose and fructose was 8.24 and 12.17 %, no sucrose on

this waste

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3. The pineapple has a sucrose , fructose and a organic acid and a enzyme that is useful as a raw

materials to produce a most useful product like converting it to juices for the people has high blood.

4. The student find that when the pineapple has sucrose, organic acid and enzyme that may helpful

when it is fresh fruit, for converting it to juices , or to a useful product.

Apple:

1. Impact of dipping fresh-cut apple slices in different sugar solutions on quality parameters , January

2017

Conference: 10th International FRUTIC Symposium "Quality and Safety of Fresh Horticultural

Commodities

Authors: Guido Rux , Oluwafemi James Caleb , Christian Ulrichs , Susanne Huyskens-Keil

2. Changes in consumers’ lifestyle and the growing demand for convenience, nutritional and safe

“ready-to-eat” fresh-cut fruit let the fresh-cut sector grow consistently. Cutting, however, inevitably

induces wound responses including enhanced respiration, enzymatic browning of cut surfaces and

tissue softening, and, thus, reduces shelf life. High respiration may reflect an amplified metabolic

activity and is, in general, a key parameter for optimising postharvest treatments. Furthermore,

minimal processing may boost microbial growth due to facilitated penetration of microbes and the

release of e.g. sugars. Complete immersion of fresh-cuts in sugar-syrup is an industrial practice

adapted to minimize the adverse impacts of minimal processing, thus extending shelf life.

Comprehensive information on physiological responses and on quality changes of fresh-cuts

immersed in sugar solution is, however, limited. Thus, this study aims to investigating the impact of

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complete immersion in sugar-syrup on respiratory behaviour and quality attributes of freshly cut

apples slices. For this, apple slices were stored in sugar-syrup solutions of various concentrations (0, 5,

10, 13.4, 20 and 30%) and in air (controls) at 13 °C for 6 d. Respiration rate were continuously

measured to calculate the real-time respiration rate. Sugar-syrup solution of 13.4 and 20% showed the

best quality maintenance and slowed down physiological processes of apple slices. Enzymatic

browning of fresh-cut surfaces was considerably reduced in samples immersed in sugar-syrup solution

compared to controls.

3. When the apple slices and add a sugar syrup can extend the shelf life of the apple and the Sensory

attribute can change like in light and medium syrup was cottony in texture and not more brown unlike

in the control ( apple + water , without syrup) is frozen and tough.

4. The student determine that when a certain product process can extend the shelf life of the product

and can change the sensory Attributes

Tomato blanched

1. CHEMICAL, NUTRITIVE AND SENSORY CHARACTERISTICS OF TOMATOES BEFORE

AND AFTER CONVENTIONAL AND MICROWAVE BLANCHING AND DURING FROZEN

STORAGE , S. BEGUM and M.S. BREWER' , Publication February 29,2000

2. The objective of this study was to evaluate the effects of microwave blanching on chemical,

physical and sensory characteristics of tomatoes prior to and after frozen storage. Tomatoes were

blanched (4 min) using four treatments: conventional boiling water (B W), steam (ST), microwaved in

a glass container (MW), and microwaved in boilable bags (MWB). The lowest moisture content

occurred in MW-blanched tomatoes before (92%) and after (86%) fiozen storage. These tomatoes had
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the highest reduced ascorbic acid (MA) content and the highest MA retention (>23 mg/lOO g, >91%)

after blanching and after frozen storage. After blanching, MWB-blanched tomatoes were the lightest,

while after frozen storage, ST-blanched tomatoes were the lightest. B W-blanched tomatoes had

generally higher flavor, texture and appearance scores. This study demonstrated that though visual

color and sensory attributes were highest for B W-blanched tomatoes, MW-blanched tomatoes

retained more nutritive value in the finished product.

3. When the blanched and frozen the color or the sensory attributes of the tomato was changed and

the tomato that's not undergo in processing are prone to spoilage and deterioration.

4. The student determine that when the tomatoes are blanched and frozen the sensory Attributes if it is

changing and the ascorbic acid present on it is decreases because of the heat on blanching. And on its

nutritive value is still on the tomato.

Tomato blanched & puree with salt and without

1. Processing, Packaging, and Storage of Tomato Products: Influence on the Lycopene Content ,

Authors: Ginés Benito Martínez-Hernández, María Boluda-Aguilar, Amaury Taboada-Rodríguez,

Sonia Soto-Jover, Fulgencio Marín, Antonio López-Gómez , February 2015Food Engineering

Reviews 8(1) DOI: 10.1007/s12393-015-9113-3

2. According to several epidemiological studies, the lycopene content of tomato and tomato-based

products is related to a variety of health benefits. This has sparked interest in knowing the effect of

processing and storage of tomato products on this carotenoid, in order to preserve it during

manufacturing and distribution till consumption. Furthermore, in the last few years special attention

has been paid to the changes of all-trans and cis-isomers of lycopene during processing and storage. In
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fact, cis-iso-mers have shown higher health-promoting properties than all-trans isomers. Heat, light,

oxygen, food matrices, and ingredients such as oil are factors that have an important effect on the

main lycopene degradation reactions: iso-merization and oxidation. These reactions could affect the

bioavailability and reduce the bioactivity of these compounds. This article reviews the lycopene

changes in tomato and tomato products during preparation operations, processing, and storage using

different packaging materials. Special attention has been paid to those technological conditions which

may affect the lycopene stability, particularly those able to enhance the cis-forms content that have

greater bioavailability than all-trans lycopene isomers.

3. When the tomatoes or other products undergo a processing can extend the shelf life and to maintain

the lycopene present on the tomato it can undergo processing.

4. The student determine that the tomato when it's process the lycopene present on it can fade but it

can maintaining it by also processing and one of it is the packaging , involving the heat.

Frozen Grated coconut

1. Quality Evaluation of Deep Frozen Scraped Coconut, Samarakone H.S.M.D.S.M1 and Yalegama

L.L.W.C2 , Cord 2014, 30 (1)

2 . Fresh scraped coconut is highly susceptible to rancidity and microbial spoilage. Consumer

acceptability of frozen scraped coconut in terms of chemical, microbiological and sensorial quality for

three months of storage period was aimed in this study. Scraped coconut was taken and steam

blanched for 5, 10 and 15 minutes

using steamer. Half of blanched

coconut was mixed with Vitamin

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E at 500 ppm. Then it was packed in LLDPE/PET/Al pouches (200 g/pouch) and sealed and stored

under frozen condition at -18°C using a domestic freezer for 3 months. Control treatment was carried

out by keeping the untreated grated coconut at frozen condition. Total plate count (TPC), free fatty

acid (FFA) and peroxide values (PV) were measured in two week intervals for 3 months. Sensory

properties of frozen coconut samples were tested in monthly intervals. Results revealed that

significantly low FFA values in all the treated samples compared to control. The concentrations were

below the detectable levels of rancidity (1% as lauric acid). There was no peroxide value detected

throughout the study period in both the control and treated samples. It was evident that an inverse

relationship occurred between TPC values and blanching time. No differences were seen in sensory

attributes in all frozen coconut and were within acceptable range. Application of steam blanching for

15 minutes with/without addition of vitamin E on fresh scraped coconut has the best advantages to

extend the shelf life for minimum of three months to preserve the organoleptic properties at domestic

frozen conditions.

3. The fresh grated coconut is prone to microbial contaminations that can caused a faster spoilage but

it can extend by freezing up to 3 months. And even you add or treated the coconut it didn't change but

the free fatty acid present in the coconut was low on the fresh grated coconut can preserve the

organoleptic properties of the coconut.

4. The student find out that the grated coconut was prone on microbial contaminations if this is not in

the refrigerator or in the freezer. And when the coconut process still the fresh grated coconut can

preserve the organoleptic properties present on the coconut.

VI. Documentation (Photo with label

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neapple without sucrose Pineapple with sucrose blanched Tomato

Blanched Tomato without salt Blanched Tomato with salt Frozen grated coconut

Apple without syrup With light syrup Medium syrup

VI. References

1. Accessed date:

_____________ Accessed

from: URL

2. Title of the book, author and

year published, name of

the publisher.

Pineapple :

 Characterisation of solid and liquid pineapple waste , Author Borhannudin Abdullah , July

2011 REAKTOR 12(1):48-52 DOI: 10.14710/reaktor.12.1.48-52

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  ://www.researchgate.net/publication/291301997_Characterisation_of_solid_and_liquid_pinea

pple_waste

Apple :

 https://www.researchgate.net/publication/330798104_Impact_of_dipping_fresh-

cut_apple_slices_in_different_sugar_solutions_on_quality_parameters

 Impact of dipping fresh-cut apple slices in different sugar solutions on quality parameters

 Authors:: Guido Rux, Oluwafemi James Caleb, Christian Ulrichs, Susanne Huyskens-Keil,

Werner B. Herppich, Pramod V. Mahajan

 https://www.researchgate.net/profile/Guido_Rux

Tomato blanched :

 https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4557.2001.tb00586.x

 CHEMICAL, NUTRITIVE AND SENSORY CHARACTERISTICS OF TOMATOES

BEFORE AND AFTER CONVENTIONAL AND MICROWAVE BLANCHING AND

DURING FROZEN STORAGE ,

 Author : S. BEGUM and M.S. BREWER'

Tomato puree :

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  https://www.researchgate.net/publication/272483735_Processing_Packaging_and_Storage_of

_Tomato_Products_Influence_on_the_Lycopene_Content

 Processing, Packaging, and Storage of Tomato Products: Influence on the Lycopene Content

 Authors: Ginés Benito Martínez-Hernández, María Boluda-Aguilar, Amaury Taboada-

Rodríguez, Sonia Soto-Jover, Fulgencio Marín, Antonio López-Gómez

 February 2015 Food Engineering Reviews 8(1) DOI: 10.1007/s12393-015-9113-3

Grated coconut :

 https://library.apccsec.org/paneladmin/doc/20170811071804Samarakone

%20H.S.M.D.S.M.pdf

 Quality Evaluation of Deep Frozen Scraped Coconut

 Authors: Samarakone H.S.M.D.S.M1 and Yalegama L.L.W.C2

 Cord 2014, 30 (1)

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