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Food Processing and Preserving: Low Temperatures (Freezing (Food is…
Food Processing and Preserving: Low Temperatures
Chilling
Refrigerators should be at 5 degrees C
Bacterial growth is only slowed down
Used for salads, fresh meat, dairy produce
Cook Chill
Short term way of preserving fresh food
Short shelf life of usually 4-5 days
Used for soup, ready meals
Blast Chilling
Foods are cooled as quickly as possible
Freezing
Food is stored in a freezer between -18 and -29 degrees C
No water is available for micro-organisms to grow
Little change in nutritional value
Frozen foods have a long shelf life
Blast Freezing
Frozen -30 to -40 degrees C. Food stored at -20 to -30 degrees C, cold air circulated around food e.g fish, ready meals, cakes and desserts
Fluidised Bed
Used to freeze small fruit and vegetables e.g peas, raspberries
Plate
Food placed between 2 cold plates, not suitable for irregular shaped foods. Examples fish, ready meals
Cryogenic Freezing
Liquid nitrogen used to freeze foods. Liquid nitrogen has temperature of -190 degrees C e.g expensive foods raspberries, prawns, strawberries
Cook Freeze
Meals are blast frozen and stored at -20 degrees C until required. Dishes must be prepared with strict attention to hygiene.