J. Peter Clark

Freezing works as a preservation process by greatly reducing the rate of chemical and biological reactions, because of reduced temperature, and by reducing the mobility of reactants by freezing water into ice. Freezing can also do harm to foods by puncturing cell walls with ice crystals, by concentrating solubles, by causing precipitation of solubles, and by modifying textures due to ice crystals.Air Products’ Freshline DM tunnel freezer enables food manufacturers to process both individually quick frozen (IQF) and non-IQF products in one machine.

For example, baked goods such as bread and cake are known to stale rapidly in the temperature range …

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In This Article

  1. Food Processing & Packaging