Chapter 4 Chilling

TS. Lê Trung Thiên (PGS)

Email: le.trungthien@hcmuaf.edu.vn

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Chilling

Introduction
Theory
Equipment
Effect on foods
 Chilling
A unit operation in which the temperature of a food is reduced
to between -1 C and 8 C

Used to reduce the rate of biochemical and microbiological

changes to extend the shelf life of fresh and processed foods

Causes minimal changes to sensory characteristics and

nutritional properties of foods chilled foods are perceived as

Chilling is often used in combination with fermentation,

pasteurisation, and with MAP

Not all foods can be chilled (e.g. fruits)

Chilling
The success of the supply of chilled foods to the
consumer is dependent on sophisticated and
relatively expensive distribution systems which
involve:
chill stores
refrigerated transport
retail chill display cabinets
widespread ownership of domestic refrigerators
 Chilling

Introduction
Theory
Equipment
Effect on foods

Chilling of fresh foods

Chilling reduces the rate of enzymic and
microbiological change and retards respiration of
fresh foods
Factors controlling the shelf life of fresh crops in
chill storage include:
the type of food and variety or cultivar
the part of the crop selected
the condition of the food at harvest
the temperature of the storage
the relative humidity of the storage atmosphere, which
influences dehydration losses
 Chilling of fresh foods

Chilling of fresh foods

Climacteric fruits: apple, apricot, avocado, banana, mango, peach, pear, plum
and tomato
Non-climacteric fruits: cherry, cucumber, fig, grape, grapefruit, lemon, pineapple and
strawberry
Vegetables respire in a similar way to nonclimacteric fruits
 Chilling of fresh foods
Chilling injury
Undesirable changes to some fruits and
vegetables occur when the temperature is
reduced below a specific optimum for the
individual fruit which results in various
physiological changes (for example internal or
external browning, failure to ripen and skin
blemishes)

Chilling injury

Internal and external

tissue browning
(Salveit M, Postharvest technology center, UCDavis)

(Image courtesy of UC Davis)

 Chilling of fresh foods
Chilling injury

Chilling of fresh foods

Chilling of animal tissues
Should be carried out after rigor mortis has
occurred to avoid cold shortening
To chill fresh foods: necessary to remove both
sensible heat
heat generated by respiratory activity: e.g., at
20 C
 Chilling of Processed foods
Four broad categories of micro-organism
1. thermophilic (minimum: 30 40 C, optimum: 55 65 C) Critical
2. mesophilic (minimum: 5 10 C, optimum: 30 40 C) warm
3. psychrotrophic (minimum: 0 5 C, optimum: 20 30 C) zone?
4. psychrophilic (minimum: -10 -5 C, optimum: 12 18 C)

Chilling prevents the growth of thermophilic and many

mesophilic micro-organisms
There are a number of pathogens that can grow during
extended refrigerated storage below 5 C, or in case of any
increase in temperature (temperature abuse) food
poisoning
It is therefore essential that good manufacturing practice (GMP)
is enforced during the production of chilled foods

Chilling of Processed foods

 Chilling of Processed foods

Chilling of Processed foods

The shelf life of chilled processed foods is
determined by:
the type of food
the degree of microbial destruction or enzyme
inactivation achieved by the process
control of hygiene during processing and packaging
the barrier properties of the package
temperatures during processing, distribution and
storage
 Chilling

Introduction
Theory
Equipment
Effect on foods

Equipment: Mechanical refrigerators

have four basic elements: an evaporator, a compressor, a
condenser and an expansion valve

A refrigerant (e.g., Freon 22 or ammonia) circulates

between the four elements of the refrigerator, changing
state from liquid to gas, and back to liquid
A pressure-enthalpy diagram
 Chilling

Introduction
Theory
Equipment
Effect on foods

Effect on foods
Chilling foods to their correct storage temperature
causes little or no reduction in the eating quality or
nutritional properties of food
May cause hardening of processed foods: due to
solidification of fats and oils
In some cases, chemical, biochemical and physical
changes rather than microbiological growth cause loss
of food quality:
Enzymic browning
Lipolysis, lipid oxidation
Colour and flavour deterioration in some products
Retrogradation of starch to cause staling of baked products
Evaporation of moisture from unpackaged foods
 Effect on foods
Nutritional losses: Vitamin C and others

Review
1. Q1
2. Q2
3. Q3
4. Q4
5. Q5
6. Q6
7. Q7
 Ref
Fellows P.J. FOOD PROCESSING TECHNOLOGY-
Principles and Practice, 2nd edition, Woodhead
2000.
R. Paul Singh, Dennis R. Heldman. Introduction to
Food Engineering, Fourth Edition,, Academic Press
2008

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