Effect of temperature fluctuations on ice-crystal growth in frozen potatoes during storage

Javid Ullah, Pawan S. Takhar, Shyam S. Sablani

Research output: Contribution to journalArticlepeer-review

Abstract

Temperature fluctuation during storage and distribution of frozen foods has been a major concern for frozen food manufacturing industry. The fluctuation of temperature results in thawing and recrystallization of ice crystals, which is the main cause of frozen food quality degradation during storage. The effect of temperature fluctuations on ice recrystallization in frozen potatoes was investigated. Using micro computed tomography, growth in pore area due to increase in ice crystal sizes was determined. Four treatments (constant at -80 °C; and fluctuations between -17 to -16 °C, -17 to -11 °C and -17 to -7 °C) were used to observe their effect on pore size distribution. The growth of ice crystals with the increase in amplitude of temperature fluctuations resulted in damaging the microstructure of frozen potatoes. The damage pore solid walls resulted in reduction of the number of pores and increase in the size of pores.

Original languageEnglish (US)
Pages (from-to)1186-1190
Number of pages5
JournalLWT - Food Science and Technology
Volume59
Issue number2P1
DOIs
StatePublished - Dec 2014

Keywords

  • Freeze/thaw cycles
  • Freezing
  • Image analysis
  • Micro computed tomography
  • Storage

ASJC Scopus subject areas

  • Food Science

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