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Influence of Freezing and Thawing Methods on Textural Quality of Thawed Frozen Potato Slices

Wickramasinghe, Anita Elizabeth
http://rave.ohiolink.edu/etdc/view?acc_num=osu1406116697

Abstract Details

2014, Master of Science, Ohio State University, Food Science and Technology.
The relationships between freezing rate and frozen food quality have been demonstrated in both research and commercial operations. In most cases, these relationships have suggested that maintaining small ice crystals within the product structure during the freezing process leads to retention of structure and original texture. The scientific literature contains limited information on the relationships between freezing rate and product quality attributes. The objective of this investigation was to develop relationships between freezing rate and food texture for a typical food structure. For this investigation, potato slices were frozen to -20°C using a dry ice ethanol bath, a conventional freezer or a blast freezer. Frozen slices were then thawed to ambient temperature using a microwave oven or ambient air conditions. Textural Profile Analysis parameters (TPA hardness, TPA cohesiveness, TPA springiness, TPA gumminess, TPA chewiness and TPA resilience) were measured over a range of freezing rates. The results of this study demonstrated that TPA hardness of samples decreased as a function of time to freeze until the point of maximum damage, where the TPA hardness remained statistically constant. It also indicated that there was no significant difference in the TPA hardness of frozen potato slices after thawing in the microwave oven versus the TPA hardness of frozen potato slices after thawing at ambient temperature. Lastly, the distribution of product texture within stacks of frozen potato slices was a function of the rate of freezing (P>0.05). The thaw methods (ambient air or microwave) and position in stack had no effect on the on the final TPA hardness. These results also confirmed that the potato texture was primarily dependent on time to freeze and was not influenced by the thawing method. This study provides useful insight into the relationships between textural quality and time to freeze for the frozen food industry. Understanding the tradeoffs between freezing rate and textural quality allows companies to better select an optimal strategy for their needs.
Dennis Heldman (Advisor)
Sheryl Barringer (Committee Member)
Luis Rodriguez-Saona (Committee Member)
155 p.
Food Science
Frozen Foods, Texture Analysis, Microwave, Potatoes, Food Quality

Recommended Citations

Citations

  • Wickramasinghe, A. E. (2014). Influence of Freezing and Thawing Methods on Textural Quality of Thawed Frozen Potato Slices [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1406116697

    APA Style (7th edition)

  • Wickramasinghe, Anita. Influence of Freezing and Thawing Methods on Textural Quality of Thawed Frozen Potato Slices. 2014. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1406116697.

    MLA Style (8th edition)

  • Wickramasinghe, Anita. "Influence of Freezing and Thawing Methods on Textural Quality of Thawed Frozen Potato Slices." Master's thesis, Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1406116697

    Chicago Manual of Style (17th edition)

osu1406116697
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This open access ETD is published by The Ohio State University and OhioLINK.