The Real Costs of Product Freezing by Various Methods
The Real Costs of Product Freezing by Various Methods (2006)-Many methods, such as salting, canning, drying, irradiation, fermentation, and freezing may be used to preserve food products. Freezing is attractive because it preserves many desirable attributes, such as nutrition, taste, texture, and shelf life, in a relatively straightforward manner. However, it requires costly infrastructure and incurs considerable financial overhead. The paper compares different freezing methods in terms of product damage and quality, weight loss, versatility, reliability, continuity, and associated building and refrigerant costs. The paper also provides owners with a useful tool to examine the merits of equipment offered in terms of overall owning and operating costs.
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