is a combination of the beneficial effects of low temperatures at which microorganisms cannot grow, chemical reactions are reduced, and cellular metabolic reactions are delayed

(a)  

the most satisfactory method for preserving quality during long storage periods

(a)  

highly based in modern science and technology

(a)  

A small quantity of ice produced without using a "natural cold" in (a)   was regarded as the first milestone in the freezing process

by the late (a)   ’s, freezing was introduced into large-scale operations as a method of commercial preservation

Although commercial freezing of small fruits and berries first began around (a)  

Starting from (a)   , only private firms conducted trials on freezing vegetables, but achieving good quality in frozen vegetables was not possible without pre-treatments due to the enzymatic deterioration

In (a)   , the necessity of blanching to inactivate enzymes before freezing was concluded by several researchers to avoid deterioration and offflavours caused by enzymatic degradation.

The modern freezing industry began in (a)  

development of doublebelt contact freezers by a technologist named

(a)  

quick-freezing of consumersize packages helped frozen vegetables to be accepted rapidly in late (a)   s.

mainly consists of thermodynamic and kinetic factors, which can dominate each other at a particular stage in the freezing process

(a)  

the process of producing this seed is defined as

(a)  

serves as the initial process of freezing, and can be considered as the critical step that results in a complete phase change

(a)  

defined as the temperature at which the first ice crystal appears and the liquid at that temperature is in equilibrium with the solid

(a)  

one of the most important parameters in the freezing process, defined as time required to lower product temperature from its initial temperature to a given temperature at its thermal center

(a)  

defines various factors of freezing time in relation to both the product frozen and freezing equipment

(a)  

commonly used to estimate freezing time, however due to assumptions involved in the calculation it is only useful for obtaining an approximation of freezing time.

(a)  

defined as the elimination of heat from a material at a temperature higher than the temperature of its surroundings

(a)  

is defined as the ratio of the quantity of the product that can be loaded into the freezer to the holding time of the product in that particular freezer

(a)  

the amount of food product loaded into the freezer

(a)  

has an important role in freezing systems and is based on the calculation of the amount of heat removed from the product per hour, which varies depending on the type of product frozen

(a)  

one the oldest and commonly used freezing equipment due to its temperature stability and versatility for several product types

(a)  

Freezing is accomplished by placing the food in freezing rooms called

(a)  

the cheapest way of freezing and has the added advantage of a constant temperature during frozen storage

(a)  

are the most suitable systems for mass production of packaged products with similar freezing times, in which the product is carried through on trucks or on conveyors.

(a)  

are more flexible since a variety of products can be frozen at the same time on individual trolleys

(a)  

This freezing system is suitable for all types of products, although there are some mechanical constraints including the requirement of high manpower for handling, cleaning, and transportation of trays

(a)  

were first designed to provide continuous product flow with the help of a wire mesh conveyor inside the blast rooms

(a)  

consist of a belt that can be bent laterally around a rotating drum to maximize belt surface area in a given floor space.

(a)  

a fairly recent modified type of air-blast freezer for particular product types

(a)  

started with the first technological developments aimed at quick freezing

(a)  

one of the most efficient ways of freezing in terms of heat transfer mechanism.

(a)  

the product being frozen is fully surrounded by the freezing medium, the refrigerant, maximizing the heat transfer efficiency

(a)  

the product is indirectly exposed to the freezing medium while in contact with the belt or plate, which is in contact with the freezing medium

(a)  

consists of a tank with a cooled freezing media, such as glycol, glycerol, sodium chloride, calcium chloride, and mixtures of salt and sugar.

(a)  

have been commonly used for shell freezing of large particles due to the reducing ability of product dehydration when the outer layer is frozen quickly.

(a)  

generally provide an efficient medium for heat transfer, although the system has some limitations, especially when used for packaged foods due to resistance of package to heat transfer.

(a)  

The most common type of contact freezer

(a)  

is a relatively new method of freezing in which the food is exposed to an atmosphere below -60 °C through direct contact with liquefied gases such as nitrogen or carbon dioxide

(a)  

important to protect the product from contamination and damage while in transit from the manufacturer to the consumer, as well as to preserve food value, flavour, colour, and texture

(a)  

is in direct contact with the food and the food is kept inside the package up to the time of use

(a)  

is a form of multiple packaging used to handle packages together for sale.

(a)  

used for bulk transportation of products

(a)  

should be moisture-vapor-proof to prevent evaporation, thus retaining the highest quality in frozen foods

(a)  

examples of moisture-vapor-proof packaging materials

(a)  

Glass, plastic, tin, and heavily waxed cardboard materials snd are usually used for packaging of liquid food products.

(a)  

are mostly used for fruits and vegetables if they are not water-packed.

(a)  

are the derivatives of the oilcracking industry

(a)  

include bags and sheets made of moisture-vapor-resistant heavy aluminum foil, polyethylene or laminated papers

(a)  

are the most commonly used packaging materials for frozen fruits and vegetables due to their flexibility during processing and handling

(a)  

can be prepared in several ways, either dry-packed, covered with water containing ascorbic acid, or packed in unsweetened juice

(a)  

Unsweetened packs are generally prepared by using (a)  

This type of pack is generally used for soft sliced fruits such as peaches, strawberries, plums, and cherries, by using sufficient syrup to cover the fruit.

(a)  

prepared by dissolving the sugar in warm water and cooling the solution down before usage.

(a)  

can be used to reduce sugar content in syrups when freezing berries, cherries, and peaches.

(a)  

can be used instead of sugar in the form of sugar substitutes.

(a)  

often considered the simplest and most natural way of preservation for vegetables

(a)  

the blanched and drained vegetables are put into meal-sized freezer bags and packed tightly to cut down on the amount of air in the package.

(a)  

chilled, well-drained vegetables are placed in a single layer on shallow trays or pans

(a)  

the temperature at which the first ice crystal appears is commonly regarded as

(a)  

does not freeze even at very low temperatures.

(a)  

contains soluble solids, which cause a decrease in the freezing point of water lower than 0 °C.

(a)