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What Is Freezing

The document discusses various methods of freezing and preserving fish. There are three stages to freezing fish: an initial rapid cooling, a plateau where water turns to ice, and a final rapid cooling. Freezing preserves fish by slowing biological and chemical changes. Quick freezing takes less than two hours while slow freezing takes 3-72 hours. Freezing can be done via contact plates, air blast, or immersion. Drying and salting are other preservation methods that remove moisture from fish. Chilling in ice also preserves fish for short periods of up to two weeks. The quality of frozen fish depends on factors like composition, handling, freezing method, packaging, and storage conditions.

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177 views

What Is Freezing

The document discusses various methods of freezing and preserving fish. There are three stages to freezing fish: an initial rapid cooling, a plateau where water turns to ice, and a final rapid cooling. Freezing preserves fish by slowing biological and chemical changes. Quick freezing takes less than two hours while slow freezing takes 3-72 hours. Freezing can be done via contact plates, air blast, or immersion. Drying and salting are other preservation methods that remove moisture from fish. Chilling in ice also preserves fish for short periods of up to two weeks. The quality of frozen fish depends on factors like composition, handling, freezing method, packaging, and storage conditions.

Uploaded by

Apocalypto Statum
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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What is freezing:

freezing means the transfer of heat from a food material to a cooling medium
up to particular temperature.
freezing may be define as the processing of fish by lowering the temperature of
fish body almost all of the water inside become frozen
fish freezing is a process of storage during which the initial temperature is
reduced due to the removal of heat to -40 c with most of the water inside the fish
tissue turning into ice. it is not curing.

Freezing curve:

The temperature profile of freezing fish has three stages:

1) During stages 1 : the temperature fairly rapidly at a more or less constant


rate , to just below 0c while the specific heat is being removed.
2) During stage 2 : liquid water is changing to ice, at a temperature -1 c to
-5c, this known as the thermal arrest period(TAP)
3) During stage 3 : temperature drops rapidly again while the specific heat of ice
is beings removed, most of remaining water freezer.

Purpose of freezing:
1)
2)
3)
4)

To increase the shelf life


Reduce water activity(aw)
To reduce the enzymatic and chemical reaction.
Looks like fresh fish.

Quick freezer :

Quick freezing of fish is generally defined as lowering the temperature from -1 c


to -5 c(TAP) in two hours or less recommended storage temperature of -30 c
Fish are freeze at rate of 1.3 /r

Slow freezing :
Gradually lowering at fish temperature up to freezing temperature varies from
-15 c to -29 c, freezing time may take 3 to 72 hours.

Chemical freezing method:


1) Batch type : ex-domestic freeze
2) Continuous type : fish commercial demand.

Basic type of freezers :


1) Direct contact type freezer
2) Air blast freezer
3) Immersion freezer

1) Direct contact type freezer: diagram

There are several contact type freezers


a) Plate freezers
b) Contact by bolt
c) Drawn freezer
In contact plate freezer temperature is maintain at -30 c to -40 c fish freezer in 2
to 2.5 hours. It is quick freezing and produce well slapped uniform block.

Glazing : water acts as a glazing freeze

Freeze Burn : In storage chamber air

is flowing if the surface of the fish is


open then the moisture contact of the body removed or reduced, due to the
oxidation a burning spot is fish body . this is called freeze burn.
To prevent the freeze burn and oxidation a layer of water or lazing by water.

2) Air blast freezer:


cool air is passed over the fish to be frozen and pick up heat from the
product , walls of freezer .
temperature is maintain at -35 c to -40c
fish package or covered with gummy bag is placed in the air blast .
it takes time and done normally big or large type if fish.

3) Immersion freezer : pic.

freezing is achieved by immersion fish in the liquid water . (R sw refrigerant sea


water)
temperature maintained at -16c to -17c

Different types of immersion freezers


a) Freezing in brin
b) Freezing by brine spray
c) Freezing using liquid N2

Freezing is achieved by immersion in or spraying with a refrigerant that remains


liquid throughout the process.

Refrigerated aqueous solution of propylene glycol , glycerol Nacl, cacl 2 and


mixture of sugars and salt can be used as a medium for freezing .
most of the common refrigerant N2 CO2 frozen are used for .. freezing.

Change during freezing :


I.
II.
III.

Physical changes
Chemical changes
Biological changes

1) Physical changes:
a) Crystallization of moisture, volume increase to 8 to 10%
b) Desiccation starts from the surface
c) Change in fish color
d) Texture will be changed, becomes hard
e) If freezing rate is quick it gives small uniform ice crystal and less rapture
in fish cell.
f) If freezing rate is slow largest crystal will formed and cell rapture will
happen.
g) The bound water 4-6 % effected even at freeze -40c
h) Loss of weight

2) Chemical changes:
a) Chemical reaction slowed down at a reduced temperature
b) Salt concentration inside the cell increased
c) Decomposition of glycogen and formation of lactic acid takes place
d) Denitration are most quickly between -2c to -5 c and stop at -15c to
-19c
e) Oxidation of free fatty acid takes place
f) Oxidation of fish fat results due to lypolytic activity of muscle enzyme.

3) Biological changes:
a) Suppression of microbial activity

b) Bacterial activity stopped or reduced, it ceased at -11c

Factors affecting the quality of fish during freezing:


1)
2)
3)
4)
5)

Composition of fish: (fat ,protein)


Handling of raw material / pre freezing handlings
Method of freezing: temperature at care point
Packaging: by wax coated paper, thick polythene gummy material.
Storage: temperature should be uniform
- Fluctuation electricity should be avoided
- Freezing thawing freezing should avoided
6) Relative humidity: RH should retain at 85 to 90 % during storage otherwise
desiceation will occur.

Chilling of fish
Chilling is one of the method of low temperature preservation in which the body
temperature is lowered towards freezing point but not bellow it .

Ice : Chilling of fish different kinds of ice is called icing, the product is called iced
fish
In summer- fish : ice = 1:1
In winter-

fish : ice= 2:1

TYPES OF ICE:
1) Fresh water ice (FW)
2) Salt water ice (SW)

3) Preservative ice
4) Refrigerated sea water (KSW)
5) Chilled sea water (CSW)

Chilling shelf life very depending on the type of species (2 weeks).


Chilling is the short time preservation method.
It is a commercial method used in the all over the world.

CURING OF FISH
Reduction of moisture content from fish body bya. Drying
b .salting
c. smoking
d. pickling
Drying & Dehydration of Fish
Fish Drying: Fish drying is a process of reduction of moisture content at a certain
level from the fish body by the action of sunlight and wind.
It is a traditional method used in world wide
If dry fish contain less than 10-12% moisture content than it is called perfect
dried. The shelf life will 2 years.
It is natural method by exposure to the action of sun and wind without any
treatment.
Less cost
Seasonal lengthy process (8-10days)

Dehydration /Control drying:

Dehydration refers to any process of drying by controlled, artificial means


of production of improved type of product that is quite different from traditional
ones in terms of texture, flavor, and nutritional qualities./controlled drying is the
reduction of m.c by controlled temp, RH, wind, air flow.

Advantages:
More rapid method
Improved or desired product.

Disadvantages:
More costly

Objectives of drying :
I.
II.
III.
IV.
V.

1 .To preserve the fish for longer period of time.


2. Less cost to produce dry fish.
3. Storage requirement minimum.
4. Nutritional value unchanged .
5. Development of characteristic odour.

Dehydration: Reduction of moisture content by the control of the temperature,


relative humidity (RH), air flow.

Objectives of dehydration:
To yield a product similar to fish practically in distinguishable from
undried fish after perfect reconstitution , characteristic flavor is far better than sun
dried fish.

*Wind tunnel :

80-90 ft length

8-10 ft diameter
Airflow 200 to 300 ft/ min
RH 45 to 55%
Fire required =2 days
Hot hair temperature = 60-80c

General Methods of Drying:


Steps:
1. Selection of fresh fish
2. The fish are simply scaled deheading (in case of large fish), gutted (aviseration)
and splited by cutting longitudinally close to the mid bone up to the tail .So that
they divide in two pieces and filet near the tail, this helps to suspended the fish on
the hanging rope or raek.
3. Each of the filet (in case of large size) are again splited at the middle into two to
three parts keeping the end unsplitted for quicker drying.
4. Fishes are than placed scattered on meat or chatai (Bamboo made) placed on
bamboo made platform on the ground and dried in the sun.
5. Final drying take place on the chatai or sometimes fish are taken the chatai 3 or 4
days and hanged on ropes.
6. Drying takes place one or two weeks depending on the sun and other
maturological condition.
7. The final water content of the product vary from 10-16%
8. The yield is usually about 20% or slightly more depending on the type species of
the fish.Sun dried fishes are locally called Sutki are mainly stored on the tin
container wrapped with polythene.

Warm Air Tray Drying:


Steps:
1. Fresh raw fish (any type fish can be used)
2. Initial preparation and cooking:
fishes are washed thoroughly to remove dirt or slime, scaled, deheated, gutted and
filet bearing only the flesh. These flesh is cooked either as filet or minced on a
perforated metal tray and transfer to live steam retort at pressure 15 psi for 30 min.
During cooking 20-40% by weight escapedin liquor (liquid with some soluble
substances)
3. Tray Spreading:
The cooked fish are minced after cooking using 3/8 to 1/2 diameter holes followed
by spreading lightly and uniformly by hand on to wire mesh tray for drying.
4.Drying:
A series of trays containing spreaded minced fish are placed mechanical drying kin
in a confined chamber. The drying trays are blowen over than at 10-15 ft/sec. The
initial temperature is maintained at 80-85c and then lowered to 65-70c. The
drying process takes place about 4-6 hrs depending on the fat content of the fish.
optimum RH is maintained in the chamber around 45%
5. Packaging and storage:
Best packaging is done can filled with nitrogen gas and storage life is very depend
on temperature and it vary from several years at 10-15c to only few method at
37c.

Effect of drying on nutritive value of fish:

1) Trimmings loss : scaling, deheading, aviseration, filleting before processing and


often trimmed loss which may range 50-60%
2) Technological change:
drying remove moisture and results loss in weight this is not a loss ofcourse
nutritionally .
removal of water results subsequently in an enrichment of protein and other
ingradients.
3) Accidental loss : in industrial processing there is a chance of loss at every stages
of any process by damaging or turning of tissues or some other means . thus
losses happens due to loss of nutrients from these portions.
4) Escape:
In some process there may be losses due to escape of nutrient as when the
tissue fluid is extracted and flow away.

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