FREEZING OF VEGETABLES

PRESENTED BY
RADHA SHAH
 Introduction

CONTENT
Principle

Freezing process
FREEZING OF
VEGETABLE

• Freezing of vegetables is a good way to preserve them

for later use.
• It helps to retain their nutrients and freshness.
PRINCIPLE OF
FREEZING

• It involves conservation of liquid content of food into

ice crystals, which lowers down water activity and
microbial growth is arrested due to cold shock.
• Pure water is frozen at 0℃ but since vegetables
contain number of dissolved solids like sugar, acid,
they freeze at below 0℃.
FREEZING PROCESS OF VEGETABLE

Frozen in many forms

whole, sliced, crushed
Best quality
optimum maturity and freshness
Immature or over ripe both produce lower quality when frozen
ADVANTAGE OF FREEZING

Natural color, Vegetables can be

Many vegetables flavor and frozen in less time
can be frozen nutritive value than they can be
retained dried or canned
FLOWCHART OF
FREEZING OF
VEGETABLES