FNH 200 Lecture Notes - Lecture 7: Ice Cream, Ice Crystals
10 Sep 2018
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Document Summary
In this lesson you will learn about the principles that form the basis for extending the storage life of foods through the use of low temperatures above and below the freezing point of water. You will also learn about chilled storage of perishable foods and the use of modified and controlled atmospheres to extend the storage life of foods. You will learn about the importance of freezing and thawing rates and their influence on the quality of frozen foods. The importance of ice crystal size and chemical reactions and physical changes that can occur in foods during freezing, frozen storage and thawing will be briefly discussed. We will discuss some of the food freezing methods and you will also learn about packaging requirements for foods held in chilled and frozen storage.
