Page 27 - FoodFocusThailand No.188 November 2021

SPECIAL FOCUS
SPECIAL FOCUS

Nowadays, consumers have changed their lifestyles. They
prefer convenience food with a short preparation time but still
need high nutrition, high quality and good taste. Therefore,
frozen food products are widely popular around the world.
Although freezing has been recognized as an excellent
method of preserving the quality appearance, odor, color
and nutritional of foods, physical and chemical changes
may occur during freezing, storage and thawing processes
as follows;

Frozen Food:

Quality Changes During Freezing,

Storage and Thawing Processes

Quality Changes During Freezing Process food should be packed in packaging before freezing, frozen using
● Moisture loss Freezing food without packaging for a long freezing fast freezing rate, applied crust freezing of food to create an ice
time can cause moisture migration from the product into the cooling air layer that can prevent the migration of moisture and removed from
inside the freezer. Small pieces of food (a large ratio of surface area to the freezer immediately after core temperature of frozen food has
volume) increase the moisture loss. This phenomenon causes the product reached target temperature.
loss in weight and dry out. To reduce the moisture loss of frozen food, the

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