Gıdaların Soğutularak ve Dondurularak Muhafazası

CONTENTS

CHAPTER 1: COLD TECHNIQUE............................................. ........................ 9

1.1. Entrance................................................. ........................................... 9

1.2. Some concepts used in cold technique............................................. 10

1.3. Cooling devices............................................ ....................... 11th

1.4. Refrigerants................................................. ........................ 13

1.5. Cold production........................................ ........................... 15

CHAPTER 2: COLD STORAGE OF FOODS................. 19

2.1. Cold storage of fruits and vegetables.............................................. 20

2.1.1. Cold storage conditions................................................. ........ 22

2.1.2. Quality and storage life of fruits and vegetables ............................. 25

2.1.3. Post-harvest pre-cooling................................................. ........... 25

2.1.4. Effects on the properties of fruits and vegetables............................. 27

2.1.5. Deterioration in fruits and vegetables......................... 29

2.1.6. Preservation of some fruits in the cold............................................. 38

2.1.7. Preservation of some vegetables in the cold ............................................. 49

2.2. Preservation of meat in the cold ............................................... ............ 53

2.2.1. Meat quality and storage life in cold storage ............................. 56

2.2.2. Spoilage in meat and meat products ............................................. ....... 57

2.2.3. Cold storage of some meat products ............................................ 60

2.2.4. Preservation of chicken meat in the cold .............................................. 61

2.2.5. Storage of eggs in the cold .............................................. 63

2.2.6. Cooling and keeping fish cold .............................. 66

2.2.7. Preservation of shrimp in the cold................................................. ....71

2.2.8. Storage of frogs in the cold .............................................. 74

2.3. Cold storage of milk and dairy products .................................. 74

2.3.1. Cold storage of raw milk .............................................. ....74

2.3.2. Cold storage of drinking milk ............................................. 79

2.3.3. Cold storage of thickened milk .............................. 81

2.3.4. Preservation of cheese in the cold .............................................. ..... 81

2.3.5. Preservation of yoghurt in the cold .............................................. ... 83

2.3.6. Storage of butter in the cold .............................................. 84

CHAPTER 3: FROZEN STORAGE OF FOODS..... 87

3.1. Cryopreservation technique ................................................. 87

3.1.1. Biological classification of foodstuffs ............................. 88

3.1.2. Freezing event ............................................ ........................ 88

3.1.3. Freezing point ............................................ ........................ 91

3.1.4. Freezing rate ............................................ ........................ 92

3.1.5. Freezing methods ............................................ ............... 93

3.1.6. Frozen product packaging ............................................ ....96

3.1.7. Storage in frozen structure ............................................ .......... 97

3.1.8. Changes occurring in the frozen structure ............................... 99

3.1.9. Advantages of cryopreservation technique ............................. 101

3.1.10. Conditions of frozen product warehouses ................................ 102

3.1.11. Defrosting processes of frozen products ........................ 102

3.2. Freezing preservation of fruits and vegetables ............................. 103

3.2.1. Preservation of fruits by freezing ............................................. 109

3.2.2. Preservation of vegetables by freezing ............................................. 115

3.3. Preservation of meat by freezing .............................................. ..... 125

3.3.1. Preservation of chicken meat by freezing ............................................. 129

3.4. Preservation of eggs by freezing .............................................. 131

3.5. Freezing preservation of seafood .................................... 133

3.5.1. Preservation of fish by freezing .............................................. 133

3.5.2. Freezing preservation of shrimp meat .................................. 140

3.5.3. Freezing preservation of mussel meat ............................................ 142

3.5.4. Freezing preservation of crab and lobster meat ............. 143

3.5.5. Cryopreservation of other aquatic creatures ............................. 146

3.6. Freezing preservation of some milk and dairy products.................. 147

3.6.1. Preservation of raw milk by freezing ............................................. 147

3.6.2. Preservation of cream by freezing ............................................. 149

3.6.3. Preservation of butter by freezing ............................................. 150

3.6.4. Preservation of ice cream ................................................ ........ 151

3.7. Preservation of bread dough by freezing ............................. 152

RESOURCES................................................. ........................... 163