Influence of food composition on freezing time

Filip, Sebastjan (author), Fink, Rok (author), Jevšnik Podlesnik, Mojca (author)

Freezing is still the best way to preserve food when is carried out properly and allows production of food without any chemical preservatives. It is important to accurately predict the freezing time of different kinds of food to assess the quality and safety of the foodstuffs, processing requirements, and economical aspects of food freezing. The aim of this research was to investigate the influence of food product composition on freezing time. The research based on hypothesis: the composition of food product has significant effect on freezing time considering that the products have the same shape, mass and relief. In our research we recorded four batches of standard product with three different fillings (chocolate, vanilla and forest fruit) at the same freezing conditions. The products from puff pastry were always made from the same ingredients and also mass, shape, relief, slab and surface were constant. The core temperature after 41 minutes of freezing at air temperature – 32 o C ± 2 o C and constant velocity reached in chocolate product – 24.4 o C ± 0.2 o C, meanwhile in forest fruit – 17.0 o C ± 0.2 o C and vanilla only – 12.8 o C ± 0.2 o C; thus confirmed our hypothesis. For SMEs (small and medium size food enterprisers) which represent 99 % of all enterprises in the EU, it is essential to establish their own model for predicting freezing time which is more applicable that general theoretical models that require a lot of data which are not common accessible for SMEs.

• Language: English
• Keywords: freezing, food composition, freezing time, freezing point, food quality, food safety
• Typology: 1.01 - Original Scientific Article
• Organization: ZF - Faculty of Health Sciences
• Year: 2010
• Number of pages: Str. 4-13
• Numbering: Vol. 4, no. 1
• PID: 20.500.12556/RUL-113077
• UDC: 614.3:664.8.037
• ISSN on article: 1854-0678
• URN: URN:NBN:SI:DOC-BTQC7I9G
• COBISS.SI-ID: 4073067
• Publication date in RUL: 02.12.2019

Record is a part of a journal

• Title: Sanitarno inženirstvo
• Publisher: Inštitut za sanitarno inženirstvo, Zbornica sanitarnih inženirjev Slovenije
• ISSN: 1854-0678
• COBISS.SI-ID: 216969216

Licences

• License: CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
• Link: http://creativecommons.org/licenses/by-nc-nd/4.0/
• Description: The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
• Licensing start date: 02.12.2019

Secondary language

• Language: Slovenian
• Keywords: zamrzovanje živil, sestavine živil, čas zamrzovanja, kakovost živil, varnost živil