Frozen products
The history of the frozen products dates back to the mid 1800s. In early 1861 fish was frozen with ice and salt and stored for 8 to 10 months. The first successful ocean shipment of frozen meat was on a French ship Paraguay in 1878, when he set sail from Buenos Aires, France. In 1880 S.S.Strathleven consignment is to be transported frozen meat from Australia to England. In North America during the scientific expedition to Labrador in 19121915 member of the expedition Clarence Bird - seye noticed that frozen fish at negative temperatures have kept their qualities for a long time.
In the modern era for frozen food began with the discovery of rapid freezing. By freezing the product within a few hours or even a few minutes in the case of food into small particles, not days, the build-up of microscopic ice crystals in the interior of the product to avoid. The frozen food market in the U.S. has grown from 180 000 kg (400,000 pounds) in 1942 up to 6 billion kg (13 billion pounds) in 1995.
Popular methods of freezing food include air frosts (where low temperature, the air passes at high speed for food packages)contact freezing (Packed or unpacked food is placed between refrigerating plates), dive freezing (food immersed in the conditions of low temperature sea water), belt freezers, which due to low air temperatures at high speed of the belt, spiral freezers, where the goods are handed over to the conveyor in the low-temperature chamber, and cryogenic freezing using liquid carbon dioxide or nitrogen.
In the distribution chain, frozen products must be stored, perhaps first in large refrigeration warehouses, then in small quantities near the grocery market.
Storage temperature frozen food, usually in the range of temperatures from -20C (-5F) and -23C (-10F), although some products, such as fish and ice cream are usually stored at lower temperatures. Storage warehouses for fish often maintain a low temperatures down to -30C (-22F). Food like ice cream behaves the same brine or antifreeze. The water begins to freeze at a certain temperature, which focuses balance and lower its freezing point. Temperature range, with which ice cream goes stops, starts at around -2C (28 F) and, ultimately reaches -30C (-22F). Ice cream Packed around -5C (23F), during which the temperature tough it, but will still take place. Then he moves to tighten number is stored in the -30C (-22F) for a complete freeze.
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