freezing nnd slow freeeing Fables Difference between Quick freezing or Z Slow te = 4% Large ice crystals nie jo — eran Pare formed! To] Snail ice erystats ae forme : an | inbekwor sippress Meaboiiom Meakdrati of meta cA TEST = to ailverse or injutlous | Longer exposite tn wily Ot a | mel eee | factors oe pes of Freezing Methuds 1. Direct contact freezing (Alt Blast, Tunnel, Fluidized fed) ‘i the oles nl least expensive method of Receny py his Still air blast freezi feecring carried out in home freezers, In this method, food packs are an circulate between the packapes. The freezer i 5 such a way thal of 23° to -28% In tunnel Freezing, food packages are carried on an open mesh-belt through a oy ocities of 10 10 15 aay, be, which air at temperature -20° to -46°C is forced at vel through the product, Under these conditions, a food packet that tkes 72 re still-air can be frozen ii Tunnel Freezer A drawback or disadvantage of air-blast freezing is the dehydration of fi unwrapped condition, which is known as freezer burn. This occurs dus 1 ie & directly to water vapor molecules without going through the liquid state, Faces bx changes in texture and off-flavor. Freezer burn can he minins!t at about - 4°C and the pre-chilled food isthert in discoloration, chilling food with air at high humidity into the colder zone where it is quickly frozen, 2. Indirect Contaet Freezing (Plate freezing) Flat packets are placed on hallow metal plates chilled b: foods in the direct contact with cold metal wall but in indineet contact with i The efficiency of freezing depends upon the extent of contact between the pe! y circulating eft ace Scanned with CamScannerine packages Should be Well fied ge Wey ovectitea ca es = te . igus a0 HFCs by indict Freeing nso is cutie ile of which the reltigerant hows, ty Out NOUR appro 1 this en; poe sil peli o pn! joa is serapped 10 Keep the mass in moti y f0 F food into contact with cold w, Pt hs enablin es All Un this method y nls Freezing enersion : : i has enter Of AMAR." i admmg aly import HIME irtepulaely a 7 Y shaped on ee nizes the contacto loud with Ait dus freer, sirable for foods sensitive to oxidation anes ith 867 percent giycerol- 4. Cryogenic: Uses liquid vaporization to rapidly freeze Wroduct. Cryogenic lieuids ave liquefied gases of extremely low boiling point, such as liquid nitopen (BP-196°C),liguid carbon dioxide (BP-79°C) and freon 12 (BP-30°C), Lewd nor \ Iravatedeatret quid is liquid nitrogen. The most Commonly used cryogenic liquid is Tiquid nitrope Page| Scanned with CamScanneraa « spailage Of the product when It thaws. piv at ene ny frozen prowlucts which have seen refit oor eezer door Neing left open, oa eth vat of 0 Por this reason its necessary to Hemally thawed by the freezer content | Prewsieig pot or) ne pehydration Dehydration is the removal of moisture from produced heat under controlled condition of ter flow. «In dehydration, sufficient: moisture is removed spoilage; hut this must be done in such a way to pr we as faras possible + Rate of dehydration is so done in hygienic condition to have Products of uniform colour than sun dried. Dehydration reduces the bull. Fequites less storage space and usually cheaper that the other methods of preservation + The suitable fruits and vegetables for detiydration are Frape, date, fig, raw mango, anola, ber, litchi, apricot, banana, apple, carrot, leafy vegetables, ete. ERO ation for dehydrated fruits and vegetables are: Truits and vepeiables hy anificially nperature, relative humidity and ait so that the product Is free from reserve food val rinciple of Preservation Dehydration * The principle behind drying is that sufficient moistuee is remov for growth of microorganisms and for enzyme activity * Removal of moisture increases the st activity. If the moisture content is r stored for more than a year. ‘The processing should be done in such a way that the food value, natural Qavour and characteristic cooking quality of the fresh material ae retained after drying A geo Gried product on reconstitution with water should resernble the original product ed, which is essential ‘rage life of the product due to reduced water tduced to 1 (0 5 per cent then the product can he Paateeth >= Loa Geese mevernent Food Drying Page [1 Scanned with CamScanner7. Sulphiting/ sulphuring: It involves dipping, the material in 1-2 per cent potassium metabisulphate (KMS) or exposing the product to sulphur fumes (done in a closed room), respectively. Sulphur prevents mould growth ond preserves colour of light coloured vegetables, repels insects anil conserves vitamins A and C. Carotenoids are Preserved by coating with starch. Food is exposed to sulphur fumes in such a way that 1000-3000 ppm of it is absorbed. Sulphuring of the fruit is done at the rte of 1.8 — 3.6 kg of sulphur per tonne of fruit. After sulphuring, the trays ate kept in tke sun with ‘occasional turing of the fruit tll itis dried. 8. Drying: Product is kept for drying. 9. Sweating: Dried product is kept in heaps in a room for few weeks for moisture equilibrium, 10. Packing: Plastic or polythene covers can be used. Aluminum foils, cardboard (wax lining, is necessary for card board and wooden containets) etc. can also he used. Tin 3s such is not suitable as it becomes rusty but can be used after coating with inert ¢25 like N2. 11, Some fruits and vegetables, in particular, banana, apples and potatoes go brown very quickly when left in air after peeling and slicing; this discolouration is due to phe oxidase, To prevent slices from going brown, they must be kept under drying can be started. For certain fruits like geapes, figs etc. alkali (Iye) done to help quicker drying due to appearance of cracks using O.1-1.5 per cent Na2CO3 solution. Acid dipping for apples and pears is done to prevent browning Using | per cent ascorbic acid and 1.25 per cent malic acid. Page | 195 Scanned with CamScannerees ey ae arying uses desipned| MIEWCHte, WO * 19 coltect ang 16 enka sets generate Nida LeMPeFauTE and joy Mutiny whichce SO tahation Solar ‘edict 4 Faster than yun ae NU also reais jean ge tes WW faver dyin ° sedton clously days, MIEN Tess day Me Ate. Wat teary be Mai ayy Invader Diagram of Sotsy Diyigg Mt Aberin + Generally. dae ype of sola dre wed, wae Some driers im Which the product is direetly heated by sun, (2 ee mian Ot het be type Uses in hich the pods expat oe Biwi ae ise absorber or heat exchanger aed te ster, which ic come yr Serine S89 Using this method. Tie in nof mango flakes, ange flakes, baby fools ite al of edible stsech and then heb Poured litle by tittle o dan th valy a lead is 5 to heated drum wh Svalving ata slow speed, umm Which ate = Ce) a * The pulp of fruitis blended with Adjusted for acidity. The mixture is ade of stainless steel. Daums ase jy Lid has to be placed imm €5 ae highly hygroscopic, Drum drying is one of the mast energy efficient Arylng methods and is pasticwlarly effective for drying high viscous liquid or puteed foods 4.Tunnel belt drier: J consists of several parallel sloping and nastow chanbets above a furnace morn. “Trays are passed on a conveyor belt at upper end and removed. it the lower end. Air for drying is circulated by a fan, Ihumidiy is contcalled by ovcasionally letting in ai. Page | 107 Scanned with CamScannerflow VAPOUE PressHte, water can, Pvapate fro, jnions of il oot tod ete ying genera wed nega vine it Wiahly hyprose pe Te nvoperty of frit ju "econ ofthe ‘i combination ‘thai {08 seaman “eer A Sample: Yegetables pieces MAY be nit dried No aber 46 * deine Mize dried down in 2-4 Pet Cent tnoistune ul "0 (ee withent the jem Y Sensitive Vpn Value Nguid ef Hes, shicken dices eninge Meee opie and sie ve ice cone Is era MN ae sotie Feconit eID ices ete UY. Taste, flay out and ellen. Mery, 1 Ay cmtty teducing cont of pe ant Per Cent alse neentration co U oncentration pineipte of ce ration process increases the «Concent the temperature of its boiling p fe wapéur pressure rites ‘and bes * Rat enpehantion supplied by : ing, mediuny ( ‘int during evaporation bles Of vapour in the hed are Vapour is the and volume SEAM) to the foead to the steam. ‘The surface of the boiling liquid. railks, fruits and vegetable j Sweetened cond and jellies, tomato paste ete. 82° Syrups and flay, sat ured syrups, jams Methods of Concentration nis en ing water with solar energy. This process Pe Ses the simplest method of evaporating w a : ie every (Dares i ii i c in salt from sea water and st *as used in earlier times to obtain sal sciitaing sal sehaione wrocess is very slow and is suitable only for concentrating salt si 2 Concentration by Nash evaporation Zoncenty shtin direct i waterial is brought in direct Hon process is markedly speeded when sub sized food mater ration e ntact with heating medium, Clean steam supetheatsd at This is done in flash evaporators. a on suet fatal i ration 150°C is injected into food and then is pumped into an evn ue ser ban oe The bai ‘ nixtue then enters a separator vessel a et TS evacasiol tyough 8 "8. The boiling mi 5 Ml a Off at the bottont an the steam plus water vapour Halen ‘of high temperature constituent “arate outlet. Foods lose volatile flavour Page | At Scanned with CamScanner