Apa yang dimaksud dengan pembekuan makanan?

Pembekuan makanan adalah metode menurunkan suhu bahan pangan hingga di bawah titik beku untuk menghambat pertumbuhan mikroorganisme dan reaksi kimia yang menyebabkan kerusakan.

Berapa lama waktu yang dibutuhkan untuk proses Slow Freezing?

Slow freezing biasanya berlangsung antara 3 hingga 72 jam pada rentang suhu sekitar −15°C sampai −30°C.

Mengapa kristal es yang besar berbahaya bagi kualitas makanan?

Kristal es besar yang terbentuk pada metode pembekuan lambat dapat merusak dinding sel makanan, sehingga menyebabkan hilangnya cairan dan nutrisi saat produk dicairkan (thawing).

Apa itu Ultra Rapid Freezing?

Ultra rapid freezing adalah metode pembekuan tercepat yang dirancang untuk menjaga kesegaran, tekstur, dan struktur sel makanan secara maksimal.

Apa perbedaan antara pembekuan dan penyimpanan makanan?

Pembekuan adalah proses menurunkan suhu di bawah titik beku untuk merubah air menjadi es, sedangkan penyimpanan adalah proses menjaga makanan pada kondisi suhu tertentu (ruang, kulkas, atau freezer) agar tetap aman.

Bagaimana cara MGM Bosco menjamin kualitas produk makanan beku?

MGM Bosco menggunakan teknologi pendingin digital otomatis, sistem monitoring real-time, serta memiliki sertifikasi ISO dan Halal Indonesia dalam mengelola cold storage dan armada truk pendinginnya.

Berapa banyak armada truk pendingin yang dikelola MGM Bosco?

MGM Bosco Logistics mengoperasikan lebih dari 1.000 truk pendingin yang didukung oleh lebih dari 5 hub transportasi di berbagai kota besar di Indonesia

Purpose of Food Freezing and Its Types: Learn More Here

3 months ago

Freezing food is one method food storageThis is widely used because it is practical and effective. This process involves lowering the temperature to below freezing point to inhibit chemical and biochemical reactions, as well as the growth of microorganisms that cause spoilage.

Besides preserving shelf life, freezing also helps preserve the flavor, texture, and nutritional value of food. Various products, such as fruits, vegetables, processed meats, and even ready-to-eat meals, are now widely available in frozen form.

Interestingly, this method is divided into two main types, namelyquick freezing And slow freezing each has its own characteristics and advantages. Learn more about the purposes and types of food freezing so you can choose the most appropriate method!

Purpose of Freezing Food

Freezing food is the process of lowering the temperature of a food item below its freezing point, causing some of the water in it to turn into ice crystals. The following are the main objectives of this method.

1. Can last a long time

Freezing allows food to be stored for longer periods without spoiling quickly. In fact, this method can also help food last for years, generally at room temperature. Freezer around −18°C.

2. The taste remains intact

Freezing helps maintain the flavor of food during storage or shipping, especially rapid freezing methods, such as cryogenics, which maintain the natural quality and freshness of food.

3. Inhibits Microbial Activity

Freezing can help preserve food by suppressing microbial activity and slowing chemical and enzyme reactions that can destroy its nutritional content. Low temperatures are known to reduce water availability, thus inhibiting bacterial growth.

4. Easy to Reprocess

Food preserved by freezing is more practical for reprocessing. This way, the frozen product can be used directly by consumers without much preparation, such as cleaning or adding spices, some are even ready to cook.

5. Easier to Store and Ship

Frozen foods are more flexible to store and transport. For example, frozen fish is easy to arrange in a refrigerator freezer and frozen products can be distributed more efficiently, both for local and international shipping.

Food Freezing Process

The food freezing process begins when the product temperature reaches the initial freezing point (initial freezing point), which is when ice crystals begin to form. The temperature drop profile of food products differs from that of pure water due to the solids content affecting the freezing point.

Initially, the product experienced supercooling, the temperature can drop to about 10°C below freezing point, before the water actually freezes.

During freezing, some of the water in the product turns to ice, while the concentration of solids in the unfrozen portion increases. This process stops when the solids reach a supersaturated state and begin to crystallize, releasing latent heat, until the temperature reaches the eutectic point.

Afterward, crystallization of water and solids continues until the product temperature approaches the desired frozen storage temperature. The proportion of water that remains unfrozen depends on the type and composition of the product, as well as the storage temperature. For example, at −20°C, approximately 88% of the water freezes in goat meat, 91% in fish, and 93% in egg albumin.

Differences Between Freezing and Storing Food

In general, freezing food is the process of lowering the temperature of food to below freezing point so that the water in the food turns into ice crystals.

The goal is to slow the growth of microorganisms and enzymatic reactions. Meanwhile, storage is the process of keeping food at certain conditions (room temperature, refrigerator, orfreezer) to maintain quality and safety. So freezing is one storage method.

Types of Food Freezing

Food freezing methods are generally divided into two main types, namely slow freezing (slow freezing) and quick freezing (quick freezing). Here is the explanation:

1. Slow Freezing

Slow freezing or slow freezing usually takes place over 3 to 72 hours at temperatures around −15°C to −30°C. This process produces large ice crystals that can potentially damage cell walls and cause fluid loss when the product is thawed.

2. Quick Freezing

Quick freezing, occurs in less than 30 minutes, passing through the maximum freezing zone. This process forms small ice crystals, thus preserving food cells, preserving flavor and nutritional quality, and inhibiting microbial growth and enzyme activity.

Fast freezing itself is divided into several types, namely:

Quick freezing, for example direct immersion of food in cold solution.
Rapid freezing, namely a faster freezing process with tighter temperature control.
Ultra rapid freezingis the fastest method that maintains the freshness and texture of food to the maximum.

Quick freezingand its variants are the most recommended methods because they efficiently maintain the cell structure and quality of food ingredients during storage.

It's important to understand that maintaining food quality depends not only on the freezing method but also on how it is stored and distributed. For industries that need to stock large quantities of frozen food, it's necessary. cold storage efficient so that product quality is maintained.

One reliable solution is to use the services of a professional cold storage company. This is where MGM Bosco Logistics comes in, offering blasting services at its facilities in Sidoarjo and Makassar.

This service allows for a faster and more efficient freezing process in large quantities before the product enters the warehouse, which is able to maintain the freshness and quality of food ingredients optimally.

MGM Bosco, Solutions Cold Storage Efficient for Your Business

Managing large quantities of frozen products requires a reliable storage and distribution system. Without adequate facilities, the risk of product damage and quality degradation can increase, especially for perishable foods.

MGM Bosco Logistics present with service cold storage, armada refrigerated truck, and 3PL (Third-Party Logistics) services that cover the entire logistics process in an integrated manner. Starting from management cold storage, delivery, to reporting real-time done through the customer portal.

MGM Bosco Logistics' cold storage uses environmentally friendly cooling technology equipped with a control and refrigeration system.monitoring digitally and automatically.

Meanwhile, MGM Bosco Logistics refrigerated trucks operate more than 1,000 refrigerated trucks with more than 5 hub transportation available in several major cities in Indonesia to support product delivery.

With ISO 9001:2015, ISO 45001:2018, and Halal Indonesia certification, MGM Bosco is committed to maintaining quality, safety, and efficiency at every stage of its operations. contact us for safe and optimal frozen food storage and distribution solutions for your business!