Temperature Conditions of Food Freezing Part One

2011-10-30

The lower the temperature is, the faster and deeper you can freeze the product and keep them for a longer time. Possibilities of freezing and storing frozen foods are determined by marking with "stars" low temperature compartments (LTC) and household refrigeration appliances (refrigerators). Each "star" or "snowflake" corresponds to -6 ° C.
Low temperatures do not usually reach -6 ° C in the LTC without marking. Ice cubes can be got, drinks can be cooled, ice cream can be prepared and frozen foods can be stored for a short period of time.
The temperature of a one-star LTC (*) should be no higher than -6 ° C in the coldest mode at the position of the temperature controller handle - the "greatest cold". This LTC can be used not only for fast cooling of drinks, getting food ice and making ice cream at home, but also for the storage of frozen foods up to 4 weeks.
If the LTC (freezer) is marked with two "stars" (**) and it is at the position of the handle of the temperature controller - the "greatest cold", the temperature should be no higher than -12 ° C. Marking (**) meets the conditions for a medium-term storage (up to 8 months) of meat dishes as tertiary processed foods and other frozen foods - up to 3 months.
The temperature of a fully isolated low-temperature chamber marked with three "stars" (***) at the position of the handle of the temperature controller – the “greatest cold" should be no higher than -18 ° C. Meat products having the industrial preparation can be stored at this temperature up to 1 year.
Raising the temperature even for a short period of time leads to a reduction in the shelf life. Products that are well preserved at -18 ° C for a year start to lose their quality after 5 months of their storage at -15 ° C. Meat and vegetables can be stored up to 3 months at -12 ° C, and at -6 ° C - only for 2 weeks. Refrigerators with one door and whose cooling system is bi-evaporated and which have an isolated LTC as well as two-, three-and multi-chambered refrigerators, refrigerator-freezers with capacious low-temperature chambers, vertical and horizontal freezers in which there is no fast-freezing regime have marking (***). Freezing is slow at the temperatures to -18 ° C as a slow growth of large lenses of ices breaking the tissues is expected in the product. In case of defrost actions dripping is expected through breaks in the tissues of the product. The product loses its marketability, nutrients and flavor. To save the original taste and nutritional properties of the product at a better and longer storage, freezing should occur as soon as possible. It is often chosen than others. In case of fast freezing, water is quickly crystallized in the product forming small ice lenses, which do not destroy the product tissue. Dripping is not expected, nutrients and taste are unchanged after thawing.
Many manufacturers use the terms: “deep freezing”, “profound freezing” , “rapid freezing”, “fast freezing with automatic break”, «SuperFrost», «Super freeze», «Fast Freeze», «Frostmatic» or «Safe frost» instead of a right term “fast freezing”. Some manufacturers use the term "cooling" which has no bearing on the fast freezing. Fast cooling (Super cool) of fresh products are used to increase their shelf life immediately after loading them to the "freshness" or refrigeration camera. Fast cooling is achieved by the fan turning on for fanning of fresh products with cold air.