FAO AGRICULTURAL SERVICES BULLETIN 158 Freezing of fruits and Vegetables An Agri-Business Alternative for Rural and Semi-Rural Areas by Gustavo V. Barbosa-Cánovas Washington State University Pullman, Washington, United States of America Bilge Altunakar Washington State University Pullman, Washington, United States of America Danilo J. Mejía-Lorio Food and Agriculture Organization of the United Nations Rome, Italy
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome 2005
	Table of Contents

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ISBN 92-5-105295-6
ISSN 1010-1365

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© FAO 2005

Table of Contents

Foreword
Glossary

Chapter 1. Introduction to freezing

1.1 The importance of freezing as a preservation method
1.2 General recommendations on the freezing process

1.2.1 Freezing technology
1.2.2 Freezing process

Freezing point of foods
Freezing time
Freezing rate
Energy requirements

1.2.3 Refrigeration
1.2.4 Freezing capacity
1.2.5 Freezing systems
1.2.6 Freezing Equipment

Air-blast freezers
Contact freezers
Cryogenic freezers

1.2.7 Packaging
1.2.8 Frozen storage and distribution

1.3 Freezing fruits and vegetables in small and medium scale operations and its potential applications in warm climates

1.3.1 Freezing fruits

Production and harvesting
Pre-process handling and operations
Effect of ingredients
Packaging

1.3.2 Freezing vegetables

Crop cultivar, production, and maturity
Harvesting
Pre-process handling
Blanching
Packaging

Chapter 2. Formulation and processing of selected frozen food prototypes

2.1 Selecting a formulation for mixed fruits
2.2 Selecting a formulation for mixed vegetables
2.3 Recommendations for the processing site

2.3.1 Location
2.3.2 General plant layout

Chapter 3. Raw materials and required equipment

3.1 Ingredients for the proposed formulations
3.2 Freezing equipment
3.3 Processing equipment
3.4 Frozen Storage

Chapter 4. Recommendations for final product quality

4.1 Sensory quality

4.1.1 Physical aspects of freezing
4.1.2 Chemical aspects of freezing

4.2 Hygienic and sanitary quality: legal standards
4.3 Nutritional quality: energy contribution
4.4 Marketing the product

Chapter 5. Cost analysis and product price

5.1 Cost analysis

5.1.1 Investment cost
5.1.2 Production cost

5.2 Product price determination
5.3 Equilibrium production rate

References

FAO Technical Papers

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