COMPARISON OF PRODUCT QUALITY AFTER AIR BLAST AND CRYOGENIC FREEZING PROCESSES

摘要

Preservation of foods by freezing is widely practised. There are many claims made about the efficacy and benefits of using cryogenic technology as an alternative to the traditional, air blast systems. This paper describes studies undertaken on a range of products - peas, strawberries and a coated chicken product to compare freezing times and sensory quality of the product Air blast and cryogenic freezing approaches were evaluated. The sensory results were generated after 1 month storage after processing and then again after 6 months storage. The results showed that there was no statistically significant difference in product quality, as measured by sensory techniques, for samples processed by cryogenic means as against products processed under air-blast conditions.