Scribd
Upload
25 views2 pages

Pro Css Assignment

Low temperatures are used to preserve food by preventing the growth of microorganisms, enzymes, and chemical reactions. Refrigeration below 5°C slows microbial growth, while freezing prevents most microorganism growth but some may survive. The refrigeration cycle involves compressing refrigerant into a hot gas, condensing it into a liquid, expanding it so it cools, then evaporating it to absorb heat and cool a space. During this cycle, ice may build up around the evaporator and defrost systems help remove it. Rapid freezing forms smaller ice crystals that do less damage to cells than slow freezing, which causes larger crystals that rupture membranes and cause more thawing liquid loss. Cryogenic freezing with liquid nitrogen freezes

Uploaded by

Yash Verma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
25 views2 pages

Pro Css Assignment

Low temperatures are used to preserve food by preventing the growth of microorganisms, enzymes, and chemical reactions. Refrigeration below 5°C slows microbial growth, while freezing prevents most microorganism growth but some may survive. The refrigeration cycle involves compressing refrigerant into a hot gas, condensing it into a liquid, expanding it so it cools, then evaporating it to absorb heat and cool a space. During this cycle, ice may build up around the evaporator and defrost systems help remove it. Rapid freezing forms smaller ice crystals that do less damage to cells than slow freezing, which causes larger crystals that rupture membranes and cause more thawing liquid loss. Cryogenic freezing with liquid nitrogen freezes

Uploaded by

Yash Verma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Q 1.

Explain the role of low temperature in food preservation with examples, also write short
note on refrigration cycle.

Foods are stored at low temperatures to prevent the growth of microorganisms, activity of enzymes,
and purely chemical reactions. Freezing prevents the growth of most foodborne microorganisms and
refrigeration temperatures slow down the growth of microorganisms. Refrigeration below 5 °C
effectively retards the growth of many foodborne pathogens. The cooling rate is important in
controlling the growth of microorganisms. A slow cooling of food allows time to microbial growth. This
can occur in a large volume of hot or warm food in a big container. Refrigerated foods have limited
shelf life due to microbial growth. In frozen foods, microorganisms will not grow, but there will be
survivors after long storage. Rapid thawing is desirable to control microbial growth. The killing rate of
microorganisms is rapid at the beginning of freezing. There are four distinct low-temperature
methods for the preservation of foods namely room-temperature storage, chilling, refrigeration, and
freezing.

The refrigeration cycle starts and ends with the compressor. The refrigerant flows into
the Compressor where it is compressed and pressurised. At this point, the refrigerant is a hot gas.
The refrigerant is then pushed to the Condenser which turns the vapour into liquid and absorbs some
of the heat. The refrigerant then proceeds to the Expansion Valve where it expands, losing pressure
and heat.

The refrigerant coming out of the expansion valve is cold and slow due to the loss of pressure. It
enters the Evaporator in a liquid state where the exchange of heat takes place thus cooling the load
inside the refrigerator. As the gas cools down the load, it absorbs the heat which turns it into a gas.
The gas is then pushed back into the Compressor where it can start the cycle again.

During the refrigeration cycle, a build-up of ice around the evaporator may occur. Both commercial
fridges and freezers will combat this build-up with some form of defrost system.

Q 2. What is the effect of slow freezing and rapid freezing on foods, write about the
application of cryogenic freezing in preservation of foods.
Rapid freezing improves the quality of the food. The faster food freezes, the smaller the crystals that form.
Small crystals do less damage to cell walls. Slow freezing produces large ice crystals that punch through cell
membranes. As a result, when foods with large ice crystals thaw, there is more dripping and loss of liquid.
Small crystals are unstable and over time grow to form larger crystals. This is especially noticeable in the
freeze-thaw cycle in frost-free freezers. During the defrosting period, the food thaws slightly allowing ice
crystals to grow and rupture more cells when they refreeze. Opening the freezer door also allows heat to
enter the freezer and repeat this freeze thaw cycle. A chest type freezer may be better in reducing heat loss
from opening the door because warm air rises.

Cryogenic food freezing uses liquid nitrogen to effectively freeze the food products. This helps
food manufacturers to maximise production efficiencies while minimising costs.

The use of cryogenic gas at very low operating temperatures of -80ºC provides a high heat
transfer rate that ensures quick freezing times. As a result, cryogenic freezing delivers production
efficiencies alongside measurable product quality improvements, particularly in relation to losses
due to dehydration.

Cryogenic freezing also maintains the natural quality of food. When a product is frozen, ice
crystals are formed. The smaller and more evenly distributed the crystals, the better the quality
and taste of the frozen product. The only way to ensure that small crystals form uniformly
throughout the food product, both inside and outside the cells, is to quick-freeze the food at
cryogenic temperatures.

You might also like