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    FOOD PROCESSING Conclusion Exp 3

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    Alimah Azeli
    Blast freezing fruits and vegetables quickly lowers their temperature and slows metabolic processes to best retain quality during long storage periods. It is more efficient and easier than other preservation methods, offering higher quality products while dramatically slowing bacteria growth for improved food safety. Blast freezing provides advantages for both commercial and home food preparation by reducing risks of contamination through its extreme freezing temperatures.

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    FOOD PROCESSING Conclusion Exp 3

    Uploaded by

    Alimah Azeli
    2K views1 page
    Blast freezing fruits and vegetables quickly lowers their temperature and slows metabolic processes to best retain quality during long storage periods. It is more efficient and easier than other preservation methods, offering higher quality products while dramatically slowing bacteria growth for improved food safety. Blast freezing provides advantages for both commercial and home food preparation by reducing risks of contamination through its extreme freezing temperatures.

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    EXP 3 BLAST FREEZING

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    Blast freezing fruits and vegetables quickly lowers their temperature and slows metabolic processes to best retain quality during long storage periods. It is more efficient and easier than other preservation methods, offering higher quality products while dramatically slowing bacteria growth for improved food safety. Blast freezing provides advantages for both commercial and home food preparation by reducing risks of contamination through its extreme freezing temperatures.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views1 page

    FOOD PROCESSING Conclusion Exp 3

    Uploaded by

    Alimah Azeli
    Blast freezing fruits and vegetables quickly lowers their temperature and slows metabolic processes to best retain quality during long storage periods. It is more efficient and easier than other preservation methods, offering higher quality products while dramatically slowing bacteria growth for improved food safety. Blast freezing provides advantages for both commercial and home food preparation by reducing risks of contamination through its extreme freezing temperatures.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    CONCLUSION

    The aims of this experiment are to explain the purposes of each methods
    involved of freezing the fruits and vegetables with the correct way and
    explain the advantages of using the air blast freezer. From this
    experiment, the fact that can be conclude is the blast freezing process is
    generally a freezing preservation retains the quality of agricultural
    products over long storage periods. As a method of long-term preservation
    for fruits and vegetables, freezing is generally regarded as superior to
    canning and dehydration, with respect to retention in sensory attributes
    and nutritive properties (Fennema, 1977). Basically it referred as shock
    freezing where it is to lower the temperature of the food product quickly
    also to get the metabolic processes decrease.
    -

    Talk result-result observation aspect

    Some advantages from the blast freezing method in food preservation are
    blast freezing is the most efficient and easiest methods compared to the
    other preservation techniques, apart from the obvious advantages such as
    a higher quality, better tasting product, blast freezing offers health and
    safety benefits. The extreme temperature dramatically slows down
    metabolic activity. This means bacteria growth is slowed and there is a
    greatly reduced risk of contamination providing food is handled safely and
    subjected to freezing immediately after preparation. The food safety
    advantage is the reason why blast freezers are incredibly popular in
    commercial food preparation areas as the food providers can reduce the
    risk for consumers and end users.

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