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LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

MODULE 7

Course Code : FSM 10


Course Title : FOOD PROCESSING
Topic : Low Temperature Food Preservation
Time Frame : 1 hour

Introduction:
This module deals with the chilling and freezing of food in a proper storage, either in a freezer
or in a refrigerator. It also provides general information on the chilling effects of food, freezing
technology and process, storage life of some chilled and frozen foods and preparation before freezing
of vegetables, fruits, eggs, fish and meat.

Objectives:
At the end of this module, the students will be able to:
1. Compare chilling from freezing.
2. Identify the operations of freezing process.
3. Discuss the preparation of tomatoes before freezing.

Pre-Test: (Note: Pre-Test is indicated in a separate sheet)

Learning Activities:

A. Content/Discussion

Chilling
Chilling or refrigeration of food is a gentle method of food preservation. It has minimum
adverse on the taste, texture, and the nutritive value of foods, but it is a short-term method of
preserving food. For most foods chilling is expected to extend the shelf-life by a few days. In most
cases, refrigeration is an adjunct to other food preservation methods. For example, milk is first heat
pasteurized then refrigerated. The heat treatment destroys the pathogenic microorganisms and
reduces the total microbial load as well as inactivates the enzymes in the milk. Refrigeration will keep
the spoilage reactions (microbial or enzymatic) to a minimum. Refrigeration does not kill
microorganisms not inactivate enzymes, but only slows down their deteriorative effects. Chilling is
also a complimentary preservation to curing.

Refrigeration temperature is a key factor in predicting the length of the storage period.
The preservative action of refrigeration is attributed to the following:
1. Retardation of the growth of microorganisms,
2. Slow down post harvest metabolic activities of intact plant tissues and post slaughter
activities of animal tissues,
3. Slow down chemical reactions like enzyme- crystalized oxidative browning or lipid
oxidation and
4. Retard loss of nutritive value.

Chilling Effects on Food


Fruits and vegetables continue aerobic respiration even when separated from the plant
source. If allowed to continue at ambient conditions, it will soon lead to senescence and eventual
decay if not used immediately. Chilling slows down aerobic respiration and thus retard onset of
senescence and decay.

Refrigerator Storage
Safe temperature for storing food in the refrigerator is between 1 to 3 C/34 F to 40 F. The
temperature is frostless and self-defrosting refrigerators is fairly uniform throughout the cabinet

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LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

including the storage area in the door. In refrigerators that must be defrosted manually, the coldest
area outside the freezing unit is the chill tray just below it.
Freezing
Freezing can be thought of as a continuation of refrigeration. If the temperature of the food is
further lowered beyond its freezing point, the food will freeze. The freezing point for pure water is 0 C
but for food, the freezing point is below 0 C because solutes, such as: sugars, salts and acids
lowers freezing point.

Freezing Technology
The freezing process, consists of 3 main operations: pre-freezing treatments, freezing and
frozen storage. A fourth procedure, thawing is sometimes discussed as part of the freezing process.

Pre-freezing Treatments. In freezing, control of enzymatic activity is even more significant than in
other preservation methods. Control of enzymes activity in fruits and vegetables is achieved by
blanching.

Freezing Process

1. Air freezing. Packed or unpackaged solid pieces for food can by frozen by exposing to
cold air at temperatures ranging from -18 to -40 C.

2. Fluidized bed. Fluidized bed freezing is a modification of the air blast freezing method.
This method is usually applied to freezing of high throughput products small discrete
particles like peas, corn or carrot dice. The food product are placed about 2 to 10 deep on
a mesh belt and the cold air is forced upwards through the bed at a force that lifts the
particles so that the particles appear like a boiling fluid. Freezing is almost instantaneous.

3. Plate freezing. Plate freezing is also called contact freezing. This is the method of
choice when the product to be frozen is packaged in a regular shaped box or block. The
most common application of this method is block frozen shrimps.

4. Block freezing. In this method, the product is embedded in a block of ice. Two methods
are used in practice, the first is to freeze the fish and the water at the same time and
another is to pack previously frozen fish in ice cold water then refrozen with the water.

5. Immersion freezing. Liquid immersion freezing is accomplished by directly immersing the


food in the refrigerant or spraying the refrigerant directly over the food to be frozen. Brine
freezing is an example of direct immersion freezing.

6. Glazing. Glazing is the method of applying a coat of ice over the frozen food which acts
like a skin. This is done to prevent moisture loss during frozen storage. The ice glaze is
accomplished by dipping the frozen products usually fish, in ice water, creating a
membrane of ice around the fish. The dipping maybe repeated until the ice glaze is ¼ -to
½ -centimeter thick.

Frozen Storage. The most common food storage temperature is -18 C (0 F). Temperature
fluctuation cause small ice crystals to melt and form larger ice crystals. In practice temperature
fluctuation is avoided by minimizing the entry of hot air when opening the storage freezers to load or
withdraw stocks. This is accomplished by providing an anteroom and plastic curtains and following
strictly the schedule for opening the storage freezers.

Types of packs for frozen foods:


 Thermoformed trays (flexible or rigid)
 Sachets
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LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

 Stand-up poaches
 Flowpack and stabile packs
 Dual ovenable trays for frozen foods, or bakery applications
 Container strip for menu and airline type trays
 Composite can livers for soup
 Flexible cans

Storage Life of Some Chilled and Frozen Foods

Product Chilling Storage 4 C/40 F Freezer Storage -18 C/0 F*


Fresh eggs in shell 3 to 5 weeks Do not freeze
Fresh milk 2 to 3 days Do not freeze
Fresh pork, beef 3 to 5 days 6 to 12 months
Fresh chicken 1 to 2 days 6 to 12 months
Seafoods (shrimps, squid, 1 to 2 days 3 to 6 months
scallops, shucked shellfish)
Live mussels, crabs, oysters 2 to 3 days 1 to 2 months
Raw sausage 1 to 2 days 1 to 2 months
Hamburger patties 1 to 2 days 1 to 3 months
Chicken nuggets, raw 1 to 2 days 1 to 2 months
Chicken nuggets, prefried 3 to 5 days 3 to 6 months
Bacon 7 days 1 month
Lean fish 1 to 2 days 6 months
Fatty fish 1 to 2 days 1 to 2 months
Pizza 3 to 4 days 1 to 2 months
Cooked fish 3 to 4 days 4 to 6 months
Cooked shellfish 3 to 4 days 3 months
Cooked dishes 3 to 4 days 3 to 4 months
Salads 3 to 5 days Do not freeze
Soups and stews 3 to 4 days 2 to 3 months

*All food items under this column have been previously quick frozen before storage.

Procedure for the preparation of tomato before freezing.

1. Select firm, ripe tomatoes with deep red color.


2. Wash according to standard washing procedures.
3. Drop in boiling water for 30 seconds to loosen skins.
4. Peel.
5. Freeze whole or in pieces.
6. Pack into containers 1-inch headspace.
7. Seal and freeze.

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LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Self-Evaluation:
Direction: Answer the following questions briefly. (Send through via messenger group chat)

1. Differentiate chilling from freezing.


____________________________________________________________________
__________________________________________________________________
________________________________________________________________

2. Discuss three (3) out of 6 freezing process.


____________________________________________________________________
__________________________________________________________________
________________________________________________________________

3. What are the methods of preserving fish?


____________________________________________________________________
__________________________________________________________________
________________________________________________________________

Review of Concepts:
Chilling or refrigeration of food is a gentle method of food preservation. It has
minimum adverse effects on the taste, texture, and the nutritional value of foods, but it
is short-term method of preserving food.

Refrigeration temperature is a key factor in predicting the length of the storage


period. Household refrigerators are usually run at 4.7 -7 C.

Freezing process consist of the following:

1. Air freezing
2. Fluidized bed
3. Plate freezing
4. Block freezing
5. Immersion freezing
6. Glazing

Types of packs for frozen foods. Plastic films are the most popular packaging for
frozen foods. The following is a list of pack types.
1. Thermoformed trays (flexible and rigid)
2. Sachets
3. Stand-up pouches
4. Flowpack stabile packs
5. Dual ovenable trays for frozen foods
6. Container strip for menu and airline type trays
7. Composite can liners for soups
8. Flexible cans

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LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Activities: Face to face interaction

- Oral recitation
- Conducting post test

Online Activity:

Group Work (emphasize social distancing and wearing of mask while working ) 6
members for each group. Make a collage of different storage devices found at home or in
industries that can be used as storage device in low temperature preservation.

Post-Test: (Note: Post-Test is indicated in a separate sheet)

References:

Sonido, Chavez, De Leon (2010), Practical Food Preservation and Processing, Cacho
Hermanos Inc., Pines corner Union Sts., Mandaluyong City

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