FREEZE-CRACKING IN FOODS AS AFFECTED BY PHYSICAL-PROPERTIES

Severe mechanical damage such as cracks can occur in foods during cryo genic freezing. Ten physical properties of 22 different materials were correlated with freeze-cracking incidence. Statistical analyses revea led that several properties correlated significantly with freeze-crack ing. This implies that freeze-cracking depends not only on moisture co ntent but on combinations of several properties. A set of equations ba sed on densities and porosities was developed to predict freeze-cracki ng incidence with an accuracy of 98% in noncracking products and 70% i n cracking products during cryogenic freezing. In addition, susceptibi lity of various food commodities to freeze-cracking was determined.