The Effect of Freezing Conditions on the Quality of Freeze-Chilled Reconstituted Mashed Potato

Freeze-chilling involves freezing and frozen storage of food products followed by thawing and chilled retail display. The objective of this trial was to examine the effect of different freezing conditions (−30 °C, −60 °C, −90 °C) on selected quality parameters of freeze-chilled reconstituted potato...

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Bibliographic Details
Published in:Food science & technology 2002-03, Vol.35 (2), p.201-204
Main Authors: Redmond, G.A., Butler, F., Gormley, T.R.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
freeze-chilling
freezing rate
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
potato
quality
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Summary:Freeze-chilling involves freezing and frozen storage of food products followed by thawing and chilled retail display. The objective of this trial was to examine the effect of different freezing conditions (−30 °C, −60 °C, −90 °C) on selected quality parameters of freeze-chilled reconstituted potato flakes. Lowering the freezing temperature reduced the time required for freezing, gave a softer product and led to a reduction in drip loss. Freeze-chilling resulted in a firmer product and a higher drip loss compared to chilling alone. There was no difference in vitamin C content or in taste panel acceptability between the chilled and the freeze-chilled products.
ISSN:0023-6438
1096-1127
DOI:10.1006/fstl.2001.0838