Impact of Freezing and Thawing Processes on Textural Properties of Food Products

Texture and structure are important parameters in judging the final end quality of food products, or plant-/animal-/dairy-based or nondairy products. Since these products are categorized as highly perishable to semi-perishable due to the presence of high moisture content that promotes microbial growth thus leading to spoilage. In this context, freezing and thawing helps to retain the texture and structure of food products by converting the excessive moisture into ice crystals, thus making free water unavailable for the growth of microbes. In general, the freezing refers to the liberation of heat, which is mainly used to remove the field heat from the food produce, such as fruits and vegetables (FAV) after harvest, meat, and meat products after post- and pre-slaughter. On the other hand, the mechanism of thawing is the reverse of the freezing process. Both unit operations occur simultaneously in the food processing industries to maintain, to preserve the texture and structure of end-product.