ABSTRACT
Freezing is a well-known long-term preservation process widely used in the food industry. This is because changes in the nutritional or sensory characteristics of foods are small if appropriate freezing and storage procedures are followed. The freezing of foods normally consists of pre-freezing treatments, freezing, frozen storage, and thawing, each of which must be properly conducted to obtain optimum results (Fennema, 1977). When a product is frozen, the formed ice crystals may cause cell rupture and alterations in the transport properties of cell membranes, which have
7.1 Introduction .................................................................................................. 219 7.2 In–uence of Freezing on Principal Constituents of Foods ...........................220
