ABSTRACT
Assistant Professor, Indian Institute of Crop Processing Technology, Thanjavur – 613005; E-mail: sunil.ck@iicpt.edu.in, ashish.rawson@ iicpt.edu.in, chidanand@iicpt.edu.in, akashpare@iicpt.edu.in
3.1 Introduction .................................................................................... 47 3.2 Freezing .......................................................................................... 49 3.3 Thawing ......................................................................................... 62 3.4 Conclusions .................................................................................... 68 3.5 Summary ........................................................................................ 69 Keywords ................................................................................................ 69 References ............................................................................................... 70
3.1 INTRODUCTION
Freezing is a widely applied and excellent preservation method that been used for thousands of years because of the high product quality achieved and ability to achieve stability without damaging initial quality. The advantage of the freezing process is of retaining valuable sensory attributes and nutritive value of fresh foods for a longer period of storage. The
freezing process slows down the microbial activity, biochemical reactions, changes in color and texture, and loss of nutrients during storage. Freezing attains the preservation objective by combining two factors: concentration of solute and low temperature of storage. The freezing process is different application apart from storage such as freeze concentration, freeze-drying, cryocomminution and along with thawing for texturizing.
