Food Freezing

Purnama Darmadji
2014

Pendinginan dan Pembekuan

Pembekuan adalah salah satu metoda

pengawetan yang mudah, cepat dan akurat.

Pembekuan dapat mempertahankan warna,

flavor, teksture dan nutrisi pangan dibanding
pengawetan yang lain.

Karena pengawetan dengan proses pembekuan

cukup mahal maka perlu pengelolaan yang
baik.

Cara Efektif Pembekuan

Tempatkan pembeku pada tempat yang dingin, kering

dan temperaturnya konstan
Isi pembeku sedikitnya full untuk efisiensi
Gunakan terus menerus secara kontinyu untuk
pembekuan
Jangan digunakan sebagai penyimpan
Buka dan tutup pintu freezer seperlunya supaya energi
dapat sehemat mungkin Pastikan seal pintu sempurna,
perbaiki kalau ada seal yang rusak
Bongkar dan atur kembali bila perlu
Lakukan Defrost secara teratur
Jaga kondensor selalu bersih

Factors Affecting Quality

Freezing slows enzyme activity so that many frozen

foods, such as meats and many fruits, will keep satisfy
Oxygen in the air may cause flavor and color changes if
the food is improperly packaged.
Microorganisms do not grow at freezer temperature, but
most are not destroyed and will multiply as quickly as
ever when the frozen food is thawed
Ice Crystals formation during freezing is desirable.
Fast freezing is the most practical way to form small ice
crystals. Large ice crystals associated with slow
freezing tend to rupture the cells, causing an
undesirable texture change.

Freezer Temperature of 0 degrees Fahrenhiet or less

must be maintained to keep frozen foods at top quality.
The storage life of foods is shortened as the temperature
rises.
For example, the same loss of quality in frozen beans
stored at 0 F for one year will occur in three months at 10
F, in three weeks at 20 F (-6.6 C), and in five days at 30 F
(-1.1 C)
Fluctuating temperatures result in growth in the size of ice
crystals, further damaging cells and creating a mushier
product. Changes in temperature can also cause water to
migrate from the product.
Evaporation of Moisture. Improperly protected food will
lose moisture, color, flavor and texture.

Loading the Freezer

Freeze foods at 0F or lower. To facilitate more rapid
freezing, set the freezer at minus 10F about 24 hours in
advance of adding unfrozen foods.
Freeze foods as soon as they are packaged and sealed.
Do not overload the freezer with unfrozen food. Add only
the amount that will freeze within 24 hours. This is usually
2 or 3 pounds of food per cubic foot of storage space.
Overloading slows down the freezing rate, and foods that
freeze too slowly may lose their quality.
Place packages against freezing plates or coils. Leave
space between packages so air can circulate freely. After
freezing, store packages close together.
Arrange packages so those that have been in the freezer
the longest are used first.

Thawing Foods

Most of the changes that appear during thawing are a

result of freezing and storage.
When food is thawed the ice crystals melt, the liquid is
either absorbed back into the food or leaks out from the
food.
Slow, well-controlled thawing usually results in better
return of moisture to the food and results in a food more
like the original food than rapid thawing.
Thawing in the refrigerator is the safest thawing method.
When food stands at room temperature there is
opportunity for growth and activity of microorganisms.

Foods That Do Not Freeze Well

FLAVOR CHANGE

Pepper, cloves, imitation vanilla, garlic (especially

uncooked), sage and celery seasonings may become
strong and/or bitter.
Curry may develop a musty off-flavor.
Onion changes flavor during freezing.
Salt loses flavor and has the tendency to increase
rancidity of any item containing fat.
Artificial sweeteners and salt substitutes can be
added at serving time to be on the safe side.

TEXTURE CHANGE

Cooked egg whites become tough and rubbery.

Soft meringues toughen and shrink.
Mayonnaise and cooked egg or cream-based salad
dressings separate when frozen alone.
Milk sauces or wheat-flour thickened gravies may separate
or curdle.
Half-and-half, sour cream and cottage cheese separate and
may become grainy and watery when frozen alone.
Buttermilk and yogurt react similarly, but can be used for
baking.
Custard or cream fillings tend to separate and become lumpy
and watery.
Boiled or fluffy frostings made with egg whites become sticky
and weep.

Cooked pasta products lose texture and tend to taste rewarmed when frozen alone.
Most gelatin dishes tend to weep when thawed.
Cheese or crumb toppings become soggy.
Fried foods, except french-fried potatoes and onion
rings, lose crispness and become soggy.
Lettuce, tomatoes, celery, cucumbers, parsley, radishes
and similar high-water-content vegetables become limp
and watery.
Potatoes might darken and have a texture change when
included in frozen soups and stews. New potatoes
freeze better than older ones.
Canned hams can become tough and watery.
Stuffed poultry cannot be safely frozen.

Nutrient Retention

Recent studies have shown the nutrient

content of frozen, fresh ready-to-eat and
canned foods to be nearly comparable.
Nutrient content is the highest when foods
are preserved or eaten as soon after
harvest as possible.

Foods That Do Not Freeze Well

Condition After
Thawing

Foods

Usual Use

Cabbage*, celery,
cress,
cucumbers*,
endive, lettuce,
parsley, radishes

As raw salad

Limp, waterlogged,quickly develops

oxidized color, aroma and
flavor

Irish potatoes,
baked or boiled

In soups, salads, sauces

or with butter

Soft, crumbly, waterlogged, mealy

Cooked macaroni,
spaghetti or rice

When frozen alone for

later use

Mushy, tastes warmed

over

Egg whites,
cooked

In salads, creamed
Soft, tough, rubbery,
foods,sandwiches,
spongy
sauces, gravy or desserts

Meringue

In desserts

Soft, tough, rubbery,

spongy

Icings made from

egg whites

Cakes, cookies

Frothy, weeps

Cream or custard
fillings

Pies, baked goods

Separates, watery, lumpy

Milk sauces

For casseroles or
gravies

May curdle or separate

Sour cream

As topping, in salads

Separates, watery

Cheese or crumb
toppings

On casseroles

Soggy

Mayonnaise or
salad dressing

On sandwiches (not in
salads)

Separates

Gelatin

In salads or desserts

Weeps

Fruit jelly

Sandwiches

May soak bread

Fried foods

All except French fried

Lose crispness, become
potatoes and onion rings soggy

* Cucumbers and cabbage can be frozen as marinated products such as

"freezer slaw" or "freezer pickles". These do not have the same texture
as regular slaw or pickles.

Effect of Freezing on Spices and

Seasonings

Pepper , cloves, garlic, green pepper,

imitation vanilla and some herbs tend to get
strong and bitter.
Onion and paprika change flavor during
freezing.
Celery seasonings become stronger.
Curry develop a musty off-flavor.
Salt loses flavor and has the tendency to
increase rancidity of any item containing fat.
When using seasonings and spices, season
lightly before freezing, and add additional
seasonings when reheating or serving.

Headspace to Allow Between Packed

Food and Closure

Type of Pack

Container with
wide top
opening
Pint

Quart

Container with
narrow top
opening
Pint

Quart

Liquid Pack*

inch

1 inch

inch

1 inch

Dry Pack**

inch

inch

inch

inch

Juices

inch

1 inch

1 inch

1 inch

Food

Approximate months of
storage at 0F (-17.7 C)

Fruits and
Vegetables

8 - 12

Poultry

6-9

Fish

3-6

Ground Meat

3-4

Cured or Processed
Meat

1-2

Was the food packaged in appropriate

materials?
Cool all foods and syrups before packaging to
speed up the rate of freezing and help retain the
natural color, flavor, and texture of the food.
Packaging materials must be moisture-vapor
resistant; durable and leak proof; protect foods
from off-flavors and odors; and easy to seal.
Good packaging choices for freezing foods
include rigid containers made of plastic, glass or
aluminum; semi-rigid aluminum foil pans; plastic
bags; and flexible wraps including plastic, foil
and laminated paper. For best moisture-vapor
resistance, be sure to choose bags, wraps and
boxes made especially for food freezing.

Was the food properly blanched?

Blanching is scalding vegetables in
boiling water or steam for a short time.
Blanching stops enzyme actions which
cause loss of flavor, color, texture and
nutrients even in frozen storage.
Always follow recommended blanching
times.

Was the food stored at an

acceptable temperature?
Freeze and store food at 0F (-17.7 C) or lower
for the best quality.
Freeze foods as soon as they are packed and
sealed.
Do not overload the freezer with unfrozen food.
Leave space among new, warm packages so
the cold air can circulate freely around them.
When the food is frozen, stack and store the
packages close together if desired.

Packaging and Labeling Foods

Cool all foods and syrup before packaging. This speeds up freezing
and helps retain the natural color, flavor and texture of food.
Pack foods in quantities that will be used for a single meal.
Follow directions for each individual food to determine which can be
packed dry and which need added liquid. Some loose foods such
as blueberries may be "tray packed".
Pack foods tightly leaving as little air as possible in the package.
Most foods require headspace between the packed food and
closure to allow for expansion of the food as it freezes. Foods that
are exceptions and do not need headspace include loose packing
vegetables such as asparagus and broccoli, bony pieces of meat,
tray packed foods and breads.
Seal rigid containers carefully. Use a tight lid and keep the sealing
edge free from moisture or food to ensure a good Closure. Secure
loose-fitting covers with freezer tape.
Meats may be packaged using either the "drugstore wrap" or the
"butcher wrap."
Label each package, including the name of the product, any added
ingredients, packaging date, the number of servings of amount, and
the form of the food, such as whole, sliced, etc. Use freezer tape,
marking pens or crayons, or gummed labels that are made
especially for freezer use.

Freezing Pointers
Freeze foods at 0F (-17.7 C) or lower. To facilitate
more rapid freezing, set the temperature control at 10F (-12 C) or lower about 24 hours in advance.
Freeze foods as soon as they are packed and
sealed.
Do not overload your freezer with unfrozen food.
Add only the amount that will freeze within 24 hours,
which is usually 2 to 3 pounds of food per cubic foot
of storage space. Overloading slows down the
freezing rate, and foods that freeze too slowly may
lose quality.
Place packages in contact with refrigerated surfaces
in the coldest part of the freezer.
Leave a little space between packages so air can
circulate freely. then, when the food is frozen, store
the packages close together.

Fahrenheit

Celsius

Fahrenheit

Celsius

Fahrenheit

Celsius

1. 0.0000
2. 1.0000
3. 2.0000
4. 3.0000
5. 4.0000
6. 5.0000
7. 6.0000
8. 7.0000
9. 8.0000
10. 9.0000
11. 10.000
12. 11.000
13. 12.000
14. 13.000
15. 14.000
16. 15.000
17. 16.000
18. 17.000
19. 18.000
20. 19.000

1. -17.778
2. -17.222
3. -16.667
4. -16.111
5. -15.556
6. -15.000
7. -14.444
8. -13.889
9. -13.333
10. -12.778
11. -12.222
12. -11.667
13. -11.111
14. -10.556
15. -10.000
16. -9.4444
17. -8.8889
18. -8.3333
19. -7.7778
20. -7.2222

1. 20.000
2. 21.000
3. 22.000
4. 23.000
5. 24.000
6. 25.000
7. 26.000
8. 27.000
9. 28.000
10. 29.000
11. 30.000
12. 31.000
13. 32.000
14. 33.000
15. 34.000
16. 35.000
17. 36.000
18. 37.000
19. 38.000
20. 39.000

1. -6.6667
2. -6.1111
3. -5.5556
4. -5.0000
5. -4.4444
6. -3.8889
7. -3.3333
8. -2.7778
9. -2.2222
10. -1.6667
11. -1.1111
12. -0.5556
13. 0.0000
14. 0.5556
15. 1.1111
16. 1.6667
17. 2.2222
18. 2.7778
19. 3.3333
20. 3.8889

1. 40.000
2. 41.000
3. 42.000
4. 43.000
5. 44.000
6. 45.000
7. 46.000
8. 47.000
9. 48.000
10. 49.000
11. 50.000
12. 51.000
13. 52.000
14. 53.000
15. 54.000
16. 55.000
17. 56.000
18. 57.000
19. 58.000
20. 59.000

1. 4.4444
2. 5.0000
3. 5.5556
4. 6.1111
5. 6.6667
6. 7.2222
7. 7.7778
8. 8.3333
9. 8.8889
10. 9.4444
11. 10.000
12. 10.556
13. 11.111
14. 11.667
15. 12.222
16. 12.778
17. 13.333
18. 13.889
19. 14.444
20. 15.000