Jabarkan Dehydrofreezing dari Teknologi pembekuan makanan

Adalah metode pembekuan makanan yang diaplikasikan khususnya pada makanan berkadar air tinggi. Makanan didehidrasikan untuk memenuhi kadar air yang diperlukan sebelum dibekukan. Ketika produk seperti buah dan sayuran segar dengan kadari air tinggi dibekukan, masalah utama yang mengganggu kualitas adalah peningkatan volume akibat kadar air di dalamnya yang dapat menyebabkan kerusakan jaringan. Dehidrasi parsial dapat dilakukan dengan pengering udara konvensional atau pengeringan osmotik. Dehidrasi parsial dapat memberikan berbagai keuntungan, diantaranya menurunkan beban transfer kalor produk makanan, mempermudah dan mengurangi biaya penyimpanan, penanganan, dan pengiriman.

Konservasi energi dalam proses pembekuan

Pembekuan adalah kegiatan dengan penggunaan energi yang intensif. Keefektivan biaya dari kegiatan pembekuan tergantung pada beban pendinginan produk makanan yang menentukan besar energi yang dikonsumsi alat pembeku. Memindahkan panas pada awal proses pembekuan merupakan hal yang tersulit dan membutuhkan banyak waktu, sehingga titik akhir pembekuan, yang pada umumnya sulit ditentukan, harus diperkirakan dengan tepat dan amat menentukan total konsumsi energi alat pembeku. Manipulasi bahan penyusun produk makanan, automatisasi alat pendingin, pelacakan perubahan fase air-es, dan sebagainya, juga menjadi hal yang penting dalam penentuan total energi yang dibutuhkan dalam proses pembekuan karena mencegah pemindahan panas yang berlebihan.

Agnelli M. E. dan Mascheroni R. H. “Cryomechanical freezing: A model for the heat transfer process.” Jurnal Food Eng. 47: 263–270, 2001.

Biswal R. N., Bozorgmehr K., Tompkins F. D., dan Liu X. “Osmotic concentration of green beans prior to freezing.” Jurnal Food Sci. 56(4): 1008–1011, 1991.

Cleland A. C. dan Earle R. L. “A comparison of analytical and numerical methods of predicting the freezing times of foods.” Jurnal Food. 42(5): 390–1395, 1977.

Cleland A. C. dan Earle R. L. “A comparison of methods for predicting the freezing times of cylindrical and spherical food stuffs.” Jurnal Food Sci. 44(4): 958–963, 970, 1979.

Cleland A. C. dan Earle R. L. “Freezing time prediction for foods—a simplified procedure.” Int Jurnal Refri. 5(3): 134–140, 1982.

Cleland A. C. dan Earle R. L. “Freezing time predictions for different final product temperatures.” Jurnal Food Sci. 49: 1230, 1984.

Dickerson R. W., Jr. “Thermal properties of foods.” dalam: The Freezing Preservation of Foods, (Tressler D. K., Van Arsdel W. B., dan Kopley M. J., eds), pp 26–51. Westport, CN: The AVI Publishing Co. 1968.

Desrosier N. W. dan Desrosier J. W. The Technology of Food Preservation, Edisi Keempat. Westport, CN: AVIPub Co. 1982.

Earle R. L. Unit operations of food processing, Edisi Kedua. New York: Pergamon Press. 1983.

Feeney R. E. dan Yeh Y. (1998). “Antifreeze proteins: current status and possible food uses.” Trends Food Sci. Tech. 9: 102–106, 1998.

Fellows P. J. Food Processing Technology Principals and Practice, Edisi Kedua. New York: CRC Press. 2000.

Fennema D. dan Powrie W. D.. “Fundamentals of low temperature food preservation.” Adv. Food Res. 13: 219, 1964.

Fennema D., Powrie W. D., dan Marth E. H.. Low temperature preservation of foods and living matter. New York: Marcel Dekker Inc. 1973

Fricke B. A. dan Becker B. R. “Calculation of Food freezing times and heat transfer coefficients.” ASHRAE Trans. 110(2): 145–157, 2004.

Fuchigami M., Kato N., dan Teramoto A. “High pressure freezing effects on textural quality of carrots.” Jurnal Food Sci. 62(4): 804–808, 1997a.

Fuchigami M., Kato N., dan Teramoto A. "Histological changes in high pressure frozen carrots." Jurnal Food Sci. 62(4): 809–812, 1997b.

Fuchigami M. dan Teramoto A. “Structural and Textural changes in Kinu-tofu due to high pressure freezing.” Jurnal Food Sci. 62(4): 828–832, 1997.

Garrote R. L. dan Bertone R. A. “Osmotic concentration at low temperature of frozen strawberry halves. Effect of glycerol glucose and sucrose solution on exudates loss during thawing.” Food Sci. Tech. 22: 264–267, 1989.

Goff H. D. “Low temperature stability and the glossy state in frozen foods.” Food Res. Internat. 25: 317, 1992.

Heldman D. R. dan Singh R. P. Food Process Engineering, Edisi Kedua. West Port, CN: The AVI Pub Co. 1981.

Heldman D. R. “Food Freezing.” Dalam: Handbook of Food engineering, (D. R. Heldman dan D. B. Lund, eds.) New York: Marcel Dekker Inc. 1992.

Hsieh R. C., Lerew L. E., dan Heldman D. R. “Prediction of freezing times for foods as influenced by product properties.” Jurnal Food Proc. Engr. 1: 183, 1977.

Huns Y. C. dan Thompson D. R. “Freezing time prediction for slab shape food stuffs by an improved analytical method.” Jurnal Food Sci. 48: 555, 1983.

I.I.R. Recommendations for processing and handling of frozen foods, Edisi Kedua. International Institute of Refrigeration, Paris, 1971.

Jeremiah L. E. Freezing effects on food quality. New York: Marcel Dekker Inc. 1996.

Kalichevsky M. T., Knorr D., dan Lillford P. J. “Potential food applications of high pressure effects on ice water transitions.” Trends in Food Science and Technology, 6: 253–258, 1995.

Kessler H. G. Food and Bioprocess Engineering. Muenchen: Verlag H. Kessler. 2002.

Kim N. K. dan Hung Y. C.. “Freeze cracking of foods as affected by physical properties.” Jurnal Food Sci. 59(3): 669–674, 1994.

Knorr D., Scfleveter O., dan Heinz V.. “Impact of high hydrostatic pressure on phase transitions of foods.” Food Tech. 52(9): 42–45, 1998.

Leiva M. L. dan Hallstrom B. “The original Plank’s equation and its use in the development of food freezing rate predictions.” Jurnal Food Sci. 58: 267–275, 2003.

Leniger H. A. dan Beverloo W. A. Food Process Engineering. D. Reidel, Dordrecht, pp 351–398, 1975.

Lentz C. P. “Thermal conductivity of meats, fats, gelatin gels and ice.” Food Technol. 15: 243–247, 1961.

Michelis A. D. dan Calvelo A. “Freezing time predictions for Brick and cylindrical shaped foods.” Jurnal Food Sci. 48: 909, 1983.

Norwig J. F. dan Thompson D. R. “Review of dehydration during freezing.” Trans. ASAE. 1619–1624, 1984.

Otero L., Martino M., Zaritzky N., Solas M., dan Sanz P. D.. “Preservation of microstructure in peach and mango during high pressure shift freezing.” Jurnal Food Sci. 65(3): 466–470, 2000.

Panye S. R. dan Young O. A.. “Effect of preslaughter administration of antifreeze proteins on frozen meat quality.” Meat Sci. 4l: 147–155, 1995.

Rahman M. S. “Food Preservation by Freezing.” dalam: Handbook of Food Preservation, (Rahman M. S., ed.). New York: Marcel Dekker Inc. 1999.

Robbers M., Singh R. P., dan Cunha L. M.. “Osmotic convective dehydrofreezing process for drying kiwifruit.” Jurnal Food Sci. 62(5): 1039–1042, 1047, 1997.

Sahagian M. E. dan Goff H. D.. “Fundamental aspects of food freezing process.” In: A maligned and misunderstood concept, (Franks F.), 1987, Cryoletters, 8: 53, 1996.

Salvadori V. O. dan Mascheroni R. H. “Analysis of impingement freezers performance.” Jurnal Food Eng. 54: 133–140, 2002.

Sheen S. dan Whitney L. F. “Modeling Heat Transfer in fluidized beds of large particles and its application in the freezing of large food items.” Jurnal Food Eng. 12: 249–265, 1990.

Singh R. P. dan Wang C. Y. “Quality of frozen foods—a review.” Jurnal Food Proc. Pres. 2: 249–264, 1977.

Smith J. G., Eda A. J., dan Gene R. “Thermal Conductivity of frozen foods stuffs.” Mod. Refri. 55: 254, 1952.

Volz F. E. dan Gortner W. A. “The effect of desiccation on frozen vegetables.” Food Technol. 3: 307–313, 1949.

Woodams E. E. dan Nowrey J. E. “Literature values of thermal conductivity of foods.” Food Tech. 22(4): 150, 1968.

Yin Li-Jung, Chen M., Tzeng S., Chiou T., and Jiang S. “Properties of extra cellular ice nucleating substances from pseudomonas fluorescents MACH-4 and its effect on the freezing of some food materials.” Fish. Sci. 71: 941–947, 2005.