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WELCOME TO
Our
Presentation
FREEZING
Group Members
Name Student ID
Sara Ansari FN-18009
Roksana A. Rob FN-18010
Md.Abu Bakar Jobair FN-18013
Md. Atiqur Rahman Sohan FN-18014
Md Suhan FN-18051
Nishita Pondit FN-17040
What is freezing?
 Freezing is a technique of
preservation used to prevent
microbial growth in the food
 Freezing is the unit operation in
which the temperature of food is
reduced below to its freezing
point.
 A proportion of the water under
goes a change in state to form ice
crystal and lower the water
activity.
 It refers the temperature -18
degree celcius or lower.
What is refrigeration?
 Refrigeration in food
preservation generally
refers to storage of food at
temperature above freezing.
 Commercially refrigeration
temperature requires 16
degree celcius to -2 degree
celcius.
 Household refrigerator
usually operated at 4.5 to -7
degree celcius.
Differences Of Freezing & Refrigeration
Refrigeration Freezing
 Generally refers to storage at  Generally refers to storage at
temp above freezing. temp. that maintain food in
frozen condition.
 Gentlest method of food  Freezing takes over where
preservation. refrigeration storage leaves off.
 Commercially temp refers 16 to  Freezing temperature is -18
-2 degree celcius. degree celcius or below.
Differences
Refrigeration Freezing
 It preserves perishable food for a  It preserve food for months or even
few days or week depends on food. year.
 Under good refrigeration temp.  Bellow -9.5 there is no significant
food can be spoil by growth of growth of pathogenic
psychotropic pathogens. microorganism.
 Has relatively adverse effects on  Preserve food without change s in
taste, texture and nutritive value their shape,texture,colour and
flavour.
Principal
 Make available free water into ice for which
microorganism cannot utilize it.
 Frozen the water in cytoplasm of
microorganism and make them inactive.
 Microorganism cannot migrate to nutrient of
food required for them.
 Free radical cannot migrate in water into
new free radical.
Goal of freezing
 To prevent growth of microorganism
by:
1. Killing some bacteria (little effect)
2. Reducing water activity
3. Mechanical formation of ice crystal
4. Osmotic changes in cell fluids
5. Tying up some free water.
 To lower temperature enough to slow

down chemical reactions-
 (Every 10 degree celcius decrease in
temperature that lead to half of the
reaction rate)
Freezing Point
 Freezing point of
a liquid is defined
as the temperature
at which the vapor
pressure of the
liquid will be
equilibrium to
that of the liquid
in its solid form.
Freezing Curve
 Food will not suddenly
change to liquid to solid.
 Nearest container will
freeze first and form
crystal.
 Supercooled to a temp
several degree below 0
degree celcius.
 Freezing occur due to
evolution of the latent
heat of crystallization.
Freezing Rate
 It may be expressed as a
function of two variables.
 Freezing rate is equal to
the dividing force divided
by the sum of resistances
of heat transfer.
 Driving force is temp
between the product and
cooling medium.
Freezing Rate
 The resistance depends on such factor:
Air velocity
Thickness of product
Geometry of the system
Composition of the product
Resistance heat transfer of the food
package.
Freezing Rate
 Factors influence the freezing rate are given
below:
1. Food compositional influence-
 The greater the conductivity the greater the

cooling rate and freezing rate.
 High level of fat reduce the freezing rate.
 Physical stricter influence the freezing rate.
Factors
2.Non compositional influence:
 The greater the temp. difference between the food and
refrigerant faster the rate
 Thinner food pieces increase the rate
 Greater velocity of refrigerated air faster the rate
 More closer contact of the medium increase the rate.
 Greater effect of refrigerant heat capacity increase the
freezing rate.
Types of Freezing
 There are two types of freezing. They
are:
1. Slow Freezing
2. Fast freezing
Slow Freezing
 Slow freezing occurs at-24 degree celcius or
above.
 Ice crystal are big and damage.
 Ice crystal grow in intercellular spaces.
 Ice crystal have a lower water vapor pressure
than regions within the cell
 On thawing cell do not regain their original
shape & turgidity.
 Food is soften and cellular material leak out
from ruptured cell.
Fast Freezing
 Freezing occurs at -25
degree celcius or less.
 Ice crystal are small and do
not damage food cell.
 Smaller ice crystal form
within both cells and
intracellular spaces-
 Little physical damage to cell
and water vapor pressure
gradient are not formed.
 Minimal dehydration of the cell
 Texture of the food is retained
to a greater extent.
Advantages of quick freezing over slow
freezing
 Smaller ice crystal formed
 Less mechanical destruction of the cell
 Less time required for solidification and
separation of ice.
 More prompt prevention of microbial
growth
 More rapid slowing of enzyme action.
Disadvantages of quick freezing
 Higher investment needed for freezing
equipment
 Thawing problems in some cases
 Need for refrigerated display cabinet for retail
marketing
 Products are more prone to dehydration
 Small flactualation in storage temp. can result
in thawing into a large lump.
Methods of Freezing
Indirect contact freezing
Direct contact freezin

Plate freezer
Air blast freezing

Air blast freezer
Immersion
Plate Freezer
Depending on Number of plate used
Depending on Operating
Double Plate
Continuous Plate freezer

Single Plate
Batch plate freezer

Double Plate
Freezer
 Product frozen while
between 2 refrigerated
plate
 Barrier between
refrigerated will include
both plate & package
material
 Heat transfer through
the can be enhance
using pressure
 Reduce resistance heat
transfer across the
barrier
Single Plate
Freezer
 May use contact
with the product
 Accomplish
freezing with heat
transfer across a
single package
surface
 Less efficient
 Costly to acquire
and operate.
Continuous plate freezer
 Operate in continuous mode
by holding moving plate &
product through an enclosure.
 Product is held between two
refrigerated plate through out
the freezing process.
 Total time required for the
product to move from entrance
to exit.
 Sensible and latent heat is
removed to achieve the desired
frozen product
Batch plate freezer
 Product placed in the

plates for a specified
time before being
removed.
 Total time required to
reduce the product
from the initial
temperature to desired
final temperature.
Air blast freezer
BATCH TYPE CONTINUOUS TYPE
 Product is placed in a  Product is carried on a
room & low temp. air is conveyor
allowed  Moves through steam of
 Freezing time will be velocity air
long  Length and speed of
conveyor establish the
 Intimate contact between
residence time.
product & cold air  Low temp. high air velocity
 Smaller temp. between & good contact between
product & air. product & cold air
Direct contact freezing
a) Air Blast Freezing
 High speed air vertically upward the mesh
conveyor carry the product through the system
 Careful adjustment of the air speed in relation
to the product size
 Product is lifted from the conveyor & remain
suspended in the low temp. air
 Fluid action results highest possible convective
heat transfer coefficient to the freezing process.
Immersion
IMMERSED IN COLD BRINE CRYOGENIC FREEZING
 Largely employed for  Freezing a very low
freezing fish temp. below -60 degree celcius
 Liquid carbon dioxide used
 Saturated brine remain
as refrigerant
unfrozen above – 21
 Product is carried into a bath
degree celcius
refrigerant & conveyor
 Liquid cold brine taken through the liquid
in a tank.  Refrigerant changes from
 Fish immersed in fish liquid to vapor &absorb heat

largely 15-20 minutes From the product.
Tips
 Ensure food in good condition &
quality
 Dividing food in small portion
 Correct packaging of food
 Sealing foods properly
 Maintain the required
temperature
 Freezing food one at a time no
overloading
 Labeling of frozen food
 Cooking of food once it has
thawed
 Check the color & smell of the
food
Effects of food in freezing & frozen storage
 Physical changes:
1. Freeze cracking
2. Moisture migration
3. Recrystallization
4. Drip loss
 Chemical changes:
1. Impacts on food flavor, color, texture
2. Impacts on nutritional quality of frozen food
3. Impacts on vitamin content-
 Vit B1(Thiamin)
 Vit B2(Riboflavin)
 Vit A(Carotene)
THANK YOU

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WELCOME TO

 To lower temperature enough to slow

1. Food compositional influence-

 The greater the conductivity the greater the

Direct contact freezin

Air blast freezing

Continuous Plate freezer

Batch plate freezer

 Product placed in the

 Fish immersed in fish liquid to vapor &absorb heat

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