FNH 200 Chapter Notes -Ice Crystals, Food Browning, Frozen Food
6 Aug 2013
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Module 7: preservation of food by low temperatures. Refrigeration or cool storage = storage at temperatures above freezing. Freezing and frozen storage = storage at temperatures below freezing. Pure water freezes at 0 c; most foods freeze at -2 c or lower. Refrigerated/cool storage generally preserve perishable foods for days or weeks. Good frozen storage conditions with proper packaging can preserve foods for months or years. Some psychrotrophic pathogens can grow (slowly) at refrigerator temperatures and some spoilage microorganisms can grow below 0 c provided there is unfrozen water available. Below -9. 5 c, no significant growth of spoilage or pathogenic organisms, and gradual decrease in living organisms; however, freezing does not lead to complete destruction and rapid growth/multiplication can occur during thawing. Refrigeration one of mildest approaches to food preservation. Refrigeration temperatures fall between 16 c to -2 c; food industry refrigeration temperatures should be 4 c or lower (food and drug regulations of canada)
