Quality Change in ICF-treated Pasteurized Milk during Frozen Storage
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Abstract:
Immersion chilling and freezing (ICF) using a refrigerating fluid composed of salt sodium, ethanol and glycol propylene was employed for treatment of pasteurized milk at -40 ℃ and compared with traditional air freezing (-40 ℃). Results indicated that the frozen rate of pasteurized milk by ICF exhibited 9 fold faster than that by air freezing. At the same freezing storage temperature of -18 ℃, ICF-treated pasteurized Milk had better sensory index, physicochemical index, nutrition index and stability than that with traditional air freezing treatment .After a 3-month storage, th ICF-treated samples showed similar quality to the new fresh milk. It was concluded that the pasteurized milk treated by ICF had a fast frozen speed and better quality than that treated by the air freezing method.
