Page 88 - 146

Chilled & Frozen Products Supplement Edition

Vitamin: Vitamin B1 can be disintegrated by heat. It
is then destroyed by blanching and deteriorated some
during storage. Vitamin B2 has a minimal loss from
preparation and freezing processes. Thawing is another
step that leads to loss of vitamins dissolved in water.
Protein: Freezing processes may cause denaturation
of protein, but it does not change the nutritional value of
the protein.
Fat: Frozen food containing high fat can be oxidative
rancidity. Pork is rancid after storage at 0°F for 6 months.
Frozen beef, however, is still in good quality when
preserve at very low temperatures for 2 years, such as
at -30°F helping in slower rancidity.

Storage and the Use of Frozen Food
The temperature of the freezer affects the duration of
food storage. The lower the temperature, the longer it
will preserve the food. For freezing, temperatures should
be set below -18°C (0°F). For a home refrigerator that
separates the door between the chilling compartment
and the freezer, the temperature in the freezer is usually
below -15°C. For the refrigerator with no separated
freezer door, the freezer compartment will have a higher
temperature, which cannot keep frozen foods that long.
European frozen food market dominated the global
industry and accounted for over 35% of the total Handling of Frozen Foods Guidelines
1. When buying frozen food, put frozen items in the
revenue in 2015. Asia Pacific is expected to witness freezer as soon as possible. Do not wait until it thaws
the highest CAGR of 5.0% from 2016 to 2024 due out because when the juice release from the food, the
to rapid expansion in fast food outlets in countries taste and nutrition will also begin to deteriorate.
such as India, Singapore, Indonesia, Malaysia and 2. The best way to defrost (thawing) before cooking
China. is to take the food from the freezer to the bottom fridge.
Even if that takes a long time, it’s better than thawing
outside the refrigerator. Seeing that the temperature
Source: www.refrigeratedfrozenfood.com
outside the fridge is higher that causes the rapid growth
of microorganisms. The food then becomes rotten easily.
Thawing by pouring water over the food is not equally
• วิธีละลำยน�้ำแข็งจำกอำหำร (Thawing) ที่ดีที่สุดก่อนน�ำไปท�ำอำหำร recommended since the water will take various tastes
ท�ำได้โดยหยิบอำหำรออกจำกช่องน�้ำแข็งมำใส่ตู้เย็นชั้นล่ำง ถึงแม้จะใช้เวลำ and nutritional substances away.
3. Home freezing, proper amount of frozen foods for
นำนก็ดีกว่ำละลำยนอกตู้เย็น เพรำะอุณหภูมิภำยนอกตู้สูงกว่ำ จุลินทรีย์ consuming each time should be kept in a container
เจริญเติบโตรวดเร็ว อำหำรก็เน่ำเปื่อยเสียง่ำย ไม่ควรละลำยโดยเทน�้ำ individually. The defrosting food must be used up at one
รำดอำหำร เพรำะน�้ำจะพำสำรต่ำงๆ ที่ให้รสชำติและคุณค่ำทำงโภชนำกำร time. Do not thaw and then freeze again as that cause
of water and nutrients loss.
ออกไปด้วย
• กำรแช่แข็งตำมบ้ำน ควรกะปริมำณของอำหำรส�ำหรับแช่แข็ง
ที่พอเหมำะจะใช้แต่ละครำว บรรจุภำชนะแยกเป็นส่วนๆ ส่วนที่ท�ำให้ละลำย
แล้วต้องใช้หมดในครำวเดียวกัน ไม่น�ำอำหำรมำละลำยแล้วแช่แข็งอีกซ�้ำแล้ว
ซ�้ำเล่ำ ท�ำให้สูญเสียน�้ำและสำรอำหำรมำกขึ้น เอกสารอ้างอิง/ Reference
http://coursewares.mju.ac.th

84 MAY 2018 NO.49