Freezing of Fruits and Vegetables

Frozen Food Science and Technology

Volumn , Issue , 2009, Pages 165-183

  Silva, Cristina L M ^a   Gonçalves, Elsa M ^b   Brandão, Teresa R S ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b INETI   (Portugal)

Author keywords

Freezing of fruits and vegetables; Innovative technologies; Packaging influence; Preparatory or pre freezing treatments; Processing influence on finished product; Quality and safety of frozen fruits and vegetables; Specific legislative and legal standards for frozen fruits and vegetables; Traditional freezing technologies

Indexed keywords

EID: 84873057398     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444302325.ch8     Document Type: Chapter

References (113)

1. Abbott, J.A. (1999). Quality measurement of fruits and vegetables. Postharvest Biology and Technology 15(3), 207-225.
2. Ahvenainen, P. and Malkki, Y. (1984). Influence of packaging on the shelf life of frozen carrot, fish and ice cream. In: O. Zeuthen, J.C. Cheftel, C. Eriksson, M. Jul, H. Leniger, P. Linko, G. Varela and G. Vos, eds. Thermal Processing and Quality of Foods. New York: Elsevier Applied Science Publishers, pp. 528-532.
3. Allende, A. and Artés, F. (2003). UV-C radiation as a novel technique for keeping quality of fresh processed 'Lollo rosso' lettuce. Food Research International 36(7), 739-756.
4. Alonso, J., Canet, W. and Rodriguez, M.T. (1997). Thermal and calcium pre-treatment affects texture, pectinesterase and pectic substances of frozen sweet cherries. Journal of Food Science 62(3), 511-515.
5. Bakal, A. and Hayakama, K.I. (1973). Heat transfer in the freezing and thawing of foods. Advance Food Research 20, 217-256.
6. Barbosa-Cánovas, G.V., Altunakar, B. and Mejía-Lorío, D.J. (2005). Freezing fruits and vegetables. FAO Agricultural Services Bulletin 158, Rome.
7. Bartolome, A.P., Ruperez, P. and Fuster, C. (1996). Freezing rate and frozen storage effects on color and sensory characteristics of pineapple fruit slices. Journal of Food Science 61(1), 154-156.
8. Bebilacqua, M., D'Amore, A. and Polonara, F. (2004). A multi-criteria decision approach to choosing the optimal blanching-freezing system. Journal of Food Engineering 63(3), 253-263.
9. Begum, S. and Brewer, M.S. (2001). Physical, chemical and sensory quality of microwave-blanched snow peas. Journal of Food Quality 24(6), 479-493.
10. Beuchat, L.R. (1992). Surface desinfection of raw produce. Dairy, Food and Environmental Sanitation 12(1), 6-9.
11. Beuchat, L.R. (2000). Surface decontamination of fruits and vegetables eaten raw: a review. Food Safety & Hygiene, Food Science Australia. Available from: http://www.who.int/fsf/fos982~1.pdf [2001].
12. Blanshard, J.M.V. and Franks, F. (1987). Ice crystallization and its control in frozen-food systems. In: J.M.V. Blanshard and P. Lillford, eds. Food Structure and Behaviour. Orlando, FL: Academic Press, pp. 51-65.
13. Bodiphala, T. and Ormrod, D.P. (1971). Factors affecting the nitrate content of vegetables and fruit foods. Journal of Canadian Institute of Food Technology 4(1), 6-8.
14. Boegh-Sorensen, L. and Jul, M. (1985). Effects of freezing/thawing on foods. In: R.K. Robinson, ed. Microbiology of Frozen Foods. London and New York: Elsevier Applied Science Publishers, pp. 41-82.
15. Boutron, P. (1986). Comparison with the theory of the kinetics and extent of ice crystallization and of the glass-forming tendency in aqueous cryoprotective solutions. Cryobiology 23, 88-102.
16. Buss, D.H. (1977). Nutritional priorities, with particular reference to frozen foods. In: W.K. Downey, ed. Food Quality and Nutrition. London: Applied Science Publishers.
17. Butz., P. and Tauscher, B. (2002). Emerging technologies: chemical aspects. Food Research International 35, 279-284.
18. Canadian Food Inspection Agency Liaison-Preparedness and Policy Coordination. (2006). Available from: http://www.inspection.gc.ca/english/reg/rege.shtml (December 2006).
19. Cano, P., Marin, M.A. and Fúster, C. (1990). Freezing of banana slices. Influence of maturity, level and thermal treatment prior to freezing. Journal of Food Science 55(4), 1070-1073.
20. Canet,W. (1989). Quality and stability of frozen vegetables. In: S. Thorne, ed. Developments in Food Preservation,), Vol. 5. New York: Elsevier Science Publishing, pp. 1-50.
21. Cioubanu, A. and Niculescu, L. (1976). Cooling Technology in the Food Industry. In: A. Cioubanu, G. Lascu, V. Bercescu and L. Niculescu, eds. Kent: Abacus Press.
22. Cleland, A.C. and Earle, R.L.J. (1984a). Assessment of freezing time prediction methods. Journal of Food Science 49, 1034-1042.
23. Cleland, A.C. and Earle, R.L.J. (1984b). Freezing time predictions for different final products Journal of Food Science 49, 1230-1232.
24. Cruz, R.M.S., Vieira, M.C. and Silva, C.L.M. (2006). Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale). Journal of Food Engineering 72(1), 8-15.
25. Cryodry Corporatio (1969). Microwave Heating Apparatus. British Patent no 1: 143 272.
26. Decareau, R.V. (1985). Microwave in the Food Processing Industry. New York: Academic Press.
27. Deitrich, W.C., Feinberg, B., Olson, R.L., Roth, T.L. and Winter, F.H. (1977). Freezing vegetables. In: N.W. Desroier and D.K. Tressler, eds. Fundamentals of Food Freezing. Westport, Conneticut: AVI Publishing Company, pp. 81-134.
28. Diller, K.R. (1985). The influence of controlled ice nucleation on regulating the thermal history during freezing. Cryobiology 22, 268-281.
29. Drake S.R., Spayd, S.E., and Thompson, J.B. (1981). The influence of blanch and freezing methods on the quality of selected vegetables. Journal of Food Quality 4(4), 271-278.
30. Elkins, E.R., Lamb, F.C., Farrow, R.P., Kimball, J.R. and Cook, R.W. (1968). Removal of DDT, parathion, and carbaryl from spinach by commercial and home preparative methods. Journal of Agricultural and Food Chemistry 16(6), 967-973.
31. Erkán, M., Wang, C.Y. and Krizek, D.T. (2001). UV-C irradiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue. Environmental and Experimental Botany 45, 1-9.
32. FAO/WHO Food Standards. (2006). Available from: http://www.codexalimentarius.net/web/standard list.jsp (December 2006).
33. Feinberg, B. and Hartzell, R.P. (1968). Factors affecting quality in frozen foods. In: D.K. Tressler, W.B. van Arsdel and M.J. Copley, eds. The Freezing Preservation of Foods, Vol. 2. Wesport, CT: AVI Publishing, pp. 260.
34. Fellows, P. (1988). Food Processing Technology-Principles and Practice. Chichester: Ellis Horwood Ltd.
35. Fennema, O. (1966). An over-all view of low temperature food preservation. Cryobiology 3(3), 197-213.
36. Fennema, O. (1975). Effects of freeze-preservation on nutrients. In: Roberts S. Harris and Endel Karmas, eds. Nutritional Evaluation of Food Processing, 2nd edn. Westport, CT: AVI Publishing, pp. 244-288.
37. Fennema, O.R. (1985). Food Chemistry. New York: Marcel Dekker.
38. Fikiin, K. (2003). Novelties in Food Freezing Research in Europe and Beyond. Technical Bulletin of the Flair Flow 4, Technical University of Sofia, Bulgaria.
39. Fitz, V.L. (1979). The vibratory spiral blancher-cooler. Quick Frozen Foods International 21(1), 124-125.
40. Fuchigami, M., Hyakumoto, N. and Miyazaki, K. (1995a). Programmed freezing effects on texture, pectic composition and electron microscopic structure of carrots. Journal of Food Science 60(1), 137-141.
41. Fuchigami, M., Miyazaki, K. and Hyakumoto, N. (1995b). Frozen carrots texture and pectic components as affected by low-temperature-blanching and quick freezing. Journal of Food Science 60(1), 132-136.
42. Garg, N., Churey J.J. and Splittstoesser, D.F. (1990). Effect of processing conditions on the microflora of fresh-cut vegetables. Journal of Food Protection 53, 701-703.
43. Garrote, R.L., Silva, E.R. and Bertone, R.A. (1988). Blanching of small whole potatoes in boiling water and by electroconductive heating. Lebensmittel-wissenschaft und Tecnologie 21(1), 41-45.
44. Graham, H.N., Struder, V.V. and Gurkin, M. (1969). US patent, 3, 484, 247.
45. Griffith, M., and Ewart, K.V. (1995). Antifreeze proteins and their potential use in frozen foods. Biotechnology Advances 13(3), 375-402.
46. Guzel Seydim, Z.B., Greene, A.K. and Seydim, A.C. (2004). Use of ozone in food industry. Lebensmittle Wissenschaft und Technologie 37, 453-460.
47. Holdsworth, S.D. (1968). Mathematical Procedures for Calculating Freezing Times for Foodstuffs and Methods of Determining Temperature Distributions in Frozen Products. Technical Bulletion No 16, Campden Food Preservation Research Association, Chipping Campden, Glos., UK.
48. Howard, L.A., Wong, A.D., Perry, A.K. and Klein, B.P. (1999). ß-Carotene and ascorbic acid retention in fresh and processed vegetables. Journal of Food Science 64(5), 929-936.
49. Jansen, E.J. (1969). Quality related chemical and physical changes in frozen foods. In:W.B. Van Arsdel, M.J. Copley and R.L. Olson, eds. Quality and Stability of Frozen Foods. New York, London, pp. 19-42.
50. Jeppson, M.R. (1970). Method and device for treating substances with microwave energy. West German Patent Application no 1 492 600.
51. Karel, M. (1979). Effect of storage on nutrient retention of foods. Food Technology 33(2), 26-37.
52. Khan, A.A andVincent, J.F.V. (1996). Mechanical damage induced by controlled freezing in apple and potato. Journal of Texture Studies 27, 143-157.
53. Kim, J.G., Yousef, A.E. and Dave, S. (1999). Application of ozone for enhancing the microbiological safety and quality of foods: a review. Journal of Food Protection 62, 1071-1087.
54. Kleinschmidt, M.G. (1971). Rate of Di-syston (0,0-diethyl S-[2-(ethylthio)ethyl] phosphorodithioate) in potatoes during processing. Journal of Agriculture and Food Chemistry 19(6), 1196-1197.
55. Kmiecik, W. and Lisiewska, Z. (1999). Effect of pretreatment conditions and period of storage on some quality indices of frozen chive (Allium schoenoprasum L.). Food Chemistry 67, 61-66.
56. Knorr, D., Zenker, M., Heinz, V. and Lee, D.-U. (2004). Applications and potential of ultrasonics in food processing. Trends Food Science and Technology 15, 261-266.
57. Leino, M.E. (1992). Effect of freezing, freeze-drying and air-drying on odor of chive characterized by headspace gas chromatography and sensory analyses. Journal of Agricultural and Food Chemistry 40, 1379-1384.
58. Levine, H. and Slade, L. (1989). A food polymer science approach to the practice of cryostabilization technology. Comments-on-Agricultural-and-Food-Chemistry 1(6), 315-396.
59. Li, J. and Lee, T.C. (1995). Bacterial ice nucleation and its potential application in the food industry. Trends in Food Science and Technology (6), 259-265.
60. Li, B. and Sun, D.-W. (2002). Novel methods for rapid freezing and thawing of foods-a review. Journal of Food Engineering 54(3), 175-182.
61. Lisiewska, Z., Kmiecik, W. and Gebczynski, P. (1999). Effect of maturity stages on the content of ash components in raw, frozen, and canned broad beans. Food Chemistry 67(2), 155-162.
62. Lopez, A. andWilliams, H.L. (1985). Essential elements and cadmium and lead in fresh, canned, and frozen green beans (Phaseolus vulgaris L.). Journal of Food Science 50, 1152-1157.
63. Lopéz-Malo, A., Palou, E., Jiménez-Fernández, M., Alzamora, S.M. and Guerrero, S. (2005). Multifactorial fungal inactivation combining thermosonication and antimicrobials. Journal of Food Engineering 67, 87- 93.
64. Lu, J.Y., Stevens, C., Yakabu, P., Loretan, P.A. and Eakin, D. (1987). Gamma, electron beam and ultraviolet radiation on control of storage rots and quality of Walla Walla onions. Journal of Food Processing and Preservation 12, 53-62.
65. Luyet, B. (1968). Basic physical phenomena in the freezing and thawing of animal and plant tissue. In: D.K. Tressler,W.B. van Arsdel and M.J. Copley, eds. The Freezing Preservation of Foods, Vol. 2.Westport, CT: AVI Publishing, pp. 1-25.
66. Maestrelli, A. (2000). Fruit and vegetables: the quality of rawmaterial in relation to freezing. In: C.J.Kennedy, ed. Managing Frozen Foods. Cambridge: Woodhead Publishing Ltd., pp. 27-55.
67. Maestrelli, A., Lo Scalzo, R., Lupi, D., Bertolo, G. and Torreggiani, D. (2001). Partial removal of water before freezing: cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.). Journal of Food Engineering 49(2-3), 255-260.
68. Mannapperuma, J.D. and Singh, R.P. (1988). Prediction of freezing and thawing times of foods using a numerical method based on enthalpy formulation. Journal of Food Science 53(2), 626-630.
69. Margaritis, A. and Bassi, A.S. (1991). Principles and biotechnological applications of bacterial ice nucleation. Critical Revue of Biotechnology 11(3), 277-295. Marquenie, D., Michiels, C.W., Geeraerd, A.H., Schenk, A., Soontjen, C., Van Impe, J.F. and Nicoläi, B.M. (2002). Inactivation of conidia of Botrytis cinerea and Monilinia fructigena using UV-C and heat treatment. International Journal of Food Microbiology 73, 187-196.
70. Marquenie, D., Michiels, C.W., Geeraerd, A.H., Schenk, A., Soontjen, C., Van Impe, J.F. and Nicoläi, B.M. (2002). Inactivation of conidia of Botrytis cinerea and Monilinia fructigena using UV-C and heat treatment. International Journal of Food Microbiology 73, 187-196
71. Mason,T.J., Paniwnyk, L. and Lorimer, J.P. (1996). The uses of ultrasound in food technology. Ultrasonication and Sonochememistry 3, S253-S260.
72. McClements, D.J. (1995). Advances in the application of ultrasound in food analysis and processing. Trends in Food Science and Technology 6, 239-299.
73. Mundt, J.O. and McCarty, I.E. (1960). Factors affecting the blanching of green beans. Food Technology 309-311.
74. Munoz-Delgado, J.A. (1977). Effect of freezing, storage and distribution on quality and nutrition attributes of foods, in particular of fruits and vegetables. In: W.K. Downey, ed. Food Quality and Nutrition: Research Priorities. London: Applied Sciences Publishers, pp. 353-384.
75. Odland, D. and Eheart, M.S. (1975). Ascorbic acid, mineral and quality retention in frozen broccoli blanched in water, steam and ammonia-steam. Journal of Food Science 40(5), 1004-1007.
76. Orunã-Concha, M.J., Gonzalez-Castro, M.J., Lopez-Hernandez, J. and Simal-Lozano, J. (1998). Monitoring of the vitamin C content of frozen green beans and padrón peppers by HPLC. Journal of the Science of Food and Agriculture 76, 477-480.
77. Parrenõ,W.C. and Torres, M.D.A. (2006). Quality and safety of frozen vegetables. In: D.-W. Sun, ed. Handbook of Frozen Food Processing and Packaging. Boca Raton, FL: CRC Press, pp. 377-415.
78. Pérez, A.G., Sanz, C., Rios, J.J. and Olías, R. (1999). Effects of ozone treatment on postharvest strawberry quality. Journal of Agricultural Food Chemistry 47, 1652-1656.
79. Piyasena, P., Mohareb, E. and McKellar, R.C. (2003). Inactivation of microbes using ultrasound: a review. International Journal of Food Microbiology 87, 207-216.
80. Rahman, A.R., Henning,W.L. andWescott, D.E. (1971). Histological and physical changes in carrots as affect by blanching, cooking, freezing, freeze drying and compression. Journal of Food Science 36, 500-502.
81. Ramaswamy, H. and Marcotte, M. (2005). Food Processing-Principles and Application. Boca Raton, FL: CRC Press, p. 420.
82. Ramesh, M.N., Wolf, W., Tevini, D. and Bognar, A. (2002). Microwave blanching of vegetables. Journal of Food Science 67(1), 390-398.
83. Reeve, R.M. (1970). Relationships of histological structure to texture of fresh and processed fruit and vegetables. Journal of Texture Studies 1, 247-284.
84. Reid, D.S. (1983). Fundamental physicochemical aspects of freezing. Food Technology 110-115.
85. Reid, D.S. (1990). Optimizing the quality of frozen foods. Food Technology 44(7), 78-82.
86. Robertson, J. and Sissins, D.J. (1966). The effect of maturity, processing, storage in the pod and cooking on the vitamin C content of fresh peas. Nutrition 20(1), 21-24.
87. Schneider, K.R., Steslow, F.S., Sierra, F.S., Rodrick, G.E. and Noss, C.I. (1991). Ozone depuration of Vibrio vulnificus from the southern quahog clam, Mercenaria campechiensis. Journal of Invertebrate Patholology 57(2), 184-190.
88. Selman, J.D. (1987). The blanching process. In: Stuart Thorme, ed. Developments in Food Preservation, Vol. 4. London and New York: Elsevier Applied Science Publishers, pp. 205-250.
89. Senesi, E. (2003). Applications of mild technology to horticultural products. Experiences from the IVTPA. Food, Agriculture & Environment 1(2), 150-159.
90. Shams, M.A. and Thompson, D.R. (1987). Qualitative determination of pea losses as affected by conventional water blanching. Journal of Food Science 52(4), 1006-1109.
91. Sheldon, B.W. and Brown, A.L. (1986). Efficacy of ozone as a disinfectant for poultry carcasses and chill water. Journal of Food Science 51(2), 305-309.
92. Shewfelt, R.L., Erickson, M.C., Hung, Y.C. and Malundo, T.M.M. (1997). Applying quality concepts in frozen food development. Food Technology 51(2), 56-59.
93. Smith, T.J. and Williams, L.G.US. (1970). Microwave blanching. Patent no 3 578 463.
94. Solar, J.M., Liuzzo, J.A. and Novak, A.F. (1971). Removal of aldrin, heptachlor epoxide, and endrin from potatoes during processing. Journal of Agriculture and Food Chemistry 19(5), 1008-1010.
95. Sørensen, L.B. (2002).FrozenFood Legislation. Bulletin of the International Institute of Refrigeration 2002-4.
96. Soto, V. and Bórquez, R. (2001). Impingement jet freezing of biomaterials. Food Control 12, 515-522.
97. Sousa, M.B., Canet, W., Alvarez, M.D. and Tortosa, M.E. (2006). Effect of processing on the texture and structure of raspberry (cv. Heritage) and blackberry (cv. Thornfree). European Food Research Technology 223, 517-532.
98. Steinbuch, E. (1983). Techniques for blanching of vegetables for freezing cost, energy and waste aspects. Revue Generale du Froid 73(1), 27-38.
99. Sterling, C. (1968). Effect of low temperature on structure and firmness of apple tissue. Journal of Food Science 33(6), 577-580.
100. Sumner, S.S. and Peters, D.L. (1997). Microbiology of vegetables. In: D.S. Smith, J.N. Cash, W.-K. Nip and Y.H. Hui, eds. Processing Vegetables, Science and Technology. Lancaster, PA: Technomic Publishing Company, pp. 87-116.
101. Suslow, T.V. (2004). Ozone Applications for Post Harvest Disinfection of Edible Horticultural Crops, Division of Agriculture and Natural Resources. University of California, Publication 8133.
102. Svensson, S. (1977). Inactivation of enzymes during thermal processing. In: T. Hoyem and O. Kvale, eds. Physical, Chemical and Biological Changes in Food Caused by Thermal Processing. London: Applied Science Publishers, pp. 202-217.
103. Tressler, D.K. and Evers, C.F. (1957). The Freezing Preservation of Foods-Freezing of Fresh Foods, Vol. I. The AVI Publishing Company, Inc. Westport, CT.
104. Thompson, D.R., Hung, Y.C. and Norwing, J.F. (1983). Influence of raw material properties on the freezing of sweet corn. In: B.M. McKenna, ed. Engineering and Food, Vol. 1. Elsevier Applied Science Publishers, pp. 299-309.
105. Torreggiani, D. and Maestrelli, A. (2006). Quality and safety of frozen fruits. In: D.-W. Sun, ed. Handbook of Frozen Food Processing and Packaging. Boca Raton, Florida: CRC Press, pp. 417-440.
106. Van Buggenhout, S., Messagie, I., Van Loey, A. and Hendrickx, M. (2005). Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots. Journal of Food Science 70(4), S304-S308.
107. van den Berg, L. (1968). Physicochemical changes in foods during freezing and subsequent storage. In: J. Hawthorn and E.J. Rolfe, eds. Recent Advances in Food Science. Vol. 4-Low Temperature Biology of Foodstuffs. Oxford: Pergamon Press, pp. 205-219.
108. Villalvilla, C. (1988). Packaging. More than protection!. Surgelation 26, 39-45.
109. Vigerstrom, K.B. (1976). Deep-fried potato products. US Patent no 3 997 678.
110. Watanabe, M. and Arai, S. (1994). Bacterial ice-nucleation activity and its application to freeze concentration of fresh foods for modification of their properties. Journal of Food Engineering 22, 453-473.
111. Wisnow, S.J. (2006). Frozen vegetables and fruits are good: So why aren't more of them being eaten?. Quick Frozen Foods Intenational - Available from: http://www.qffintl.com/pdf/october 2006/ FrozenVegetablesandFruitsAreGood.cfm
112. Zao, J. and Cranston, P.M. (1995). Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spice. Journal of the Science of Food and Agriculture
113. Zhuang, H., Barth, H. and Hildebrand, D. (1994). Packaging influenced total chlorophyll, soluble protein, fatty acid composition and lipoxygenase activity in broccoli florets. Journal of Food Science 59, 1171-1174.