There are methods of rapid and slow freezing. The slow method is placed the product at low temperatures and allowed to freeze, the temperature range is between 0 ° C to -40 ° C, as air circulation is usually by natural convection, the freezing time depends on product volume and conditions of the freezer.

The freezing method was obtained by the following three methods or a combination thereof:

a) Immersion
b) Indirect contact
c) Drafts

Immersion:

The product is introduced into a brine solution at low temperatures

(NaCl or sugar can be used). This solution is a good conductor, makes contact with the entire product, causing a rapid heat transfer and the product is frozen completely in a short time (freezing in individual units rather than mass).

A major disadvantage is the extraction of juice product by concentration difference.

There may also be excessive salt penetration in the product, causing change in taste (if you use fruit sugar concentration is favorable).

Freezing indirect contact:

They are usually freezer door where the product is placed over the metal plates through which circulates a refrigerant. Heat transfer by conduction is mainly due to which the efficiency of the freezer depends on the amount of surface contact. This method is useful to freeze small quantities.

Freezing air currents:

It uses the combined effect of low temperatures and high air speed, which produces high heat transfer product. In general, it must be considered that air can circulate freely around all parts of the product.

Quickly frozen products are of better quality than slow freezing for the following reasons: the ice crystals formed in the rapid freezing are smaller so they cause less damage to tissue cells of the frozen product.

In turn, as the freezing period is shorter, there is less time for diffusion of salts and separation of water into ice.

The product is easily cooled below the temperature at which bacteria, molds and yeasts do not grow, thereby avoiding decomposition during freezing.

Frozen Meat Producers - The freezing of meat - Appearance of frozen meat - Commercial features of frozen meat - Freezing Methods - The Arab market for frozen meat - Major suppliers of Arab countries - The HALAL rite - Participation of Argentina in the Arab market

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