Advances in Low Temperature Processing

  IJETT-book-cover  International Journal of Engineering Trends and Technology (IJETT)          
  
© 2019 by IJETT Journal
Volume-67 Issue-10
Year of Publication : 2019
Authors : Darshana C. Admane, Dr. Sneha V. Karadbhajne
  10.14445/22315381/IJETT-V67I10P219

MLA 

MLA Style: Darshana C. Admane, Dr. Sneha V. Karadbhajne "Advances in Low Temperature Processing" International Journal of Engineering Trends and Technology 67.10 (2019):100-112.

APA Style: Darshana C. Admane, Dr. Sneha V. Karadbhajne. Advances in Low Temperature Processing  International Journal of Engineering Trends and Technology, 67(10),100-112.

Abstract
Food is preserved by various methods such as high temperature processing (heating, blanching), low temperature processing (freezing) or by using chemicals. This paper reviews about novel technologies applied to low temperature freezing process like pulsed electric field treatment, high pressure processing, ultra sound freezing, ultra rapid freezing and pressure shift freezing. Low temperature freezing changes water (present in food) into ice in the number of crystals. Due to applied pressure, electric current and voltage small ice crystals are formed which are uniformly distributed to whole food. Hence, foods shelf life increases. Colour, texture, structure, taste, appearance and quality attributes are better preserved in freezing. Low temperature processing offers several advantages such as preservation of color, flavor, texture, appearance and volatile retention, modification of sensory qualities and inhibition of bacterial growth. Novel technologies applied to thawing like high voltage electric field thawing, radio frequency thawing and ultra sound assisted thawing have also explained. Thawing is process of conversion of frozen ice into liquid i.e. frozen ice crystals into water. Heat is supplied to frozen food which converts frozen food into unfrozen. Hence, these novel technologies have become beneficial in terms of preserving food and quality attributes & sensory characteristics.

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Keywords
Pulsed electric field treatment, high pressure processing, ultra sound freezing, ultra rapid freezing, pressure shift freezing, high voltage electric field thawing, radio frequency thawing and ultra sound assisted thawing.