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2018 | OriginalPaper | Buchkapitel

6. Cooling and Freezing of Fruits and Fruit Products

verfasst von : Alicia Chaves, Noemí Zaritzky

Erschienen in: Fruit Preservation

Verlag: Springer New York

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Abstract

The use of low temperatures is an important factor for maintaining postharvest quality of fruits and greatly influences the rate of deterioration. The objective of cooling is to prolong the commercial life of perishable products, by decreasing metabolic activity without causing chilling or freezing injuries, reduction of microbial growth, and water loss of the product between others. On the other side, freezing results in improved effects with respect to shelf-life of fruits and availability throughout the year, however, various undesirable changes occur due to ice formation.

In the present chapter, precooling treatments and refrigerated storage of fruits are analyzed. The use of controlled and modified atmosphere storage, novel technologies (thermal treatments, UV-C irradiation, etc.), minimally processed fruits, and the use of edible coatings are discussed.

With reference to fruit freezing, the formation of ice in tissues (nucleation and crystal growth, intra and extracellular ice), initial freezing point, state diagrams, glass transition temperature, freezing rates, and the different equipment used for freezing are described.

The effect of freezing rate on fruit quality, physical and chemical modifications, nutritional properties, and microbial stability of frozen fruits are discussed. Preparatory operations for freezing such as pretreatment of fruits using sugar syrups, and dehydrofreezing are explained. Recommended packaging and industrial freezing methods, shelf-life of frozen fruits, and new trends in freezing technology are also analyzed.

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Vorheriges Kapitel The Hurdle Concept in Fruit Processing

Nächstes Kapitel Thermal Drying of Foods

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Titel: Cooling and Freezing of Fruits and Fruit Products
verfasst von: Alicia Chaves
Noemí Zaritzky
Verlag: Springer New York
Buch: Fruit Preservation
Print ISBN: 978-1-4939-3309-9

Electronic ISBN: 978-1-4939-3311-2

Copyright-Jahr: 2018
DOI: https://doi.org/10.1007/978-1-4939-3311-2_6

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