In initial days, ice-salt systems were used to preserve fish and meats, later on by the late 1800’s, freezing was introduced into large scale operations as a method of commercial preservation. Meat, fish, and butter were preserved commodities. Fruits were one of the most important commodities for preservation, later on process into jams, jellies, ice-cream, pies etc. Although commercial freezing of small fruits and berries first began around 1905 in the US. Trials were conducted for freezing of vegetables. In 1929, blanching was required as a pre-treatment to inactivate enzymes before freezing to avoid deterioration and off-flavors caused by enzymatic degradation.
This story is from the August 2020 edition of Food & Beverages Processing.
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This story is from the August 2020 edition of Food & Beverages Processing.
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