FN 112 - FUNDAMENTALS OF FOOD TECHNOLOGY

WFG / THIJK
LABORATORY REPORT
Group No. 1
Group Members:
Lee, Andrea Monica L.
Luanzon, Carlo Rafael S.
Nifas, Pamela Grace P.
Ong, Keezha Lianne D.
Segura, Prince Henry S.

Laboratory Activity

Experiment Proper, Evaluation

Experiment Proper, Evaluation
Evaluation
Experiment Proper, Evaluation
Evaluation

Report

Discussion
Purpose, Experimental Procedure
Discussion
Discussion
Results, Discussion

LABORATORY EXERCISE 7
REFRIGERATION AND FREEZING
FREEZING AND THAWING

PURPOSE
Through the laboratory exercise, the steps involved in the freezing and thawing of an aqueous solution will
be discussed and understood by the group. The group would also be able to explain how using a gelatin protein
network in freezing and subsequent thawing can be used to produce a food product that is clarified, and has
consomme-like properties.
EXPERIMENTAL PROCEDURES
Nine hundred (900) millilitres of unsweetened pineapple juice was divided into three separate portions,
namely, A, B, and C. Treatment A was assigned 300 millilitres, while Treatments B and C were both assigned 300
millilitres. Treatment A, which was marked as original and untreated, was placed in a plastic cup and stored in the
freezer. Treatment B, on the other hand was placed in the refrigerator. For Treatment C, gelatin powder was
sprinkled over 4 tablespoons of warm water, and was then allowed to soften and dissolve. The gelatin mixture was
then whisked into Treatment C. The pineapple juice was marked as gelatin filtered, placed in a container, and stored
in the freezer. After 24 hours, Treatments A and C were removed from frozen storage and were each placed in
separate mesh strainers over a bowl to obtain the clarified liquids produced from melting. These liquids were then
placed in separate containers and were stored in the refrigerator for 24 hours. The three samples were then
evaluated and compared in terms of Brix, pH, colour, and flavour.

RESULTS
Table 1 summarizes the results obtained from freezing and thawing of pineapple juice. Different
observations were made based on the Brix method, pH, color, aroma, and flavor. Among the three treatments,
Treatment A has presented the darkest color based on Benjamin Moore Color Fan seen to be as Cypress Drive (388)
while both Treatments B and Treatment C were seen to be similar of Lime Ricky (393). The Brix level was highest for
Treatment A at 19.4 followed by 12 for Treatment B and 11.8 for Treatment C. The acidity of the solution was also
checked with a pH meter and was found to be most acidic on Treatment A at 3.67, while 3.76 for Treatment B, and
3.73 for Treatment C. The aroma was strongest for Treatment A with an evident pineapple aroma followed by
Treatment B with an aroma of a sweet pineapple juice, and Treatment C with a lightest aroma of pineapple. As for
flavor, Treatment A was tasted to be slightly bitter, bland, with a ice freezer taste same with Treatment C. Treatment
B, on the other hand, had a flavor that of fresh pineapples without artificial sweeteners.
Table 1. Freezing and Thawing of Pineapple Juice
Observation
Sample
Brix

pH

Color

Pineapple Aroma

Pineapple Flavor

Treatment A
(Original,
untreated)

19.4

3.67
(10.7 C)

388
(Cypress Drive)

Stronger pineapple
smell

Slightly bitter,
More bland,
Slight ice freezer
taste

Treatment B
(Control)

12

3.76
(17.6 C)

393
(Lime Ricky)

Sweet pineapple
juice

Fresh pineapple
without artificial
sweeteners

11.8

3.73
(16.0 C)

393
(Lime Ricky)

Sweeter, lighter,
pineapple aroma

Bland,
Has an ice freezer
taste

Treatment C
(Gelatin-filtered)

DISCUSSION
Freezing is a preservation method commonly used for many products. In fruit juices, freezing is said to be
the preferred method of preservation due to the minimal effects it has on the overall quality of the product, thus the
flavor, color, and other characteristics is said to be preserved.
Different factors such as physical, chemical and biochemical processes take place during freezing which
may affect quality of the product. Freezing, when done abruptly, may prevent water from crystallizing fully, resulting in
undesirable texture change. When exposed to moisture and air, color and flavor changes may be experienced.
Incorrect freezing temperature may result in growth of ice crystals which may damage the quality of the product.
Nutrient loss may also be experienced, specifically for polyphenols, and B vitamins and ascorbic acid, attributed to
oxidative mechanisms during storage (Garden-Robinson, 2013). Methods applied during freezing such as freeze
concentration is thus used to avoid these effects.

Freeze-concentration is a processing technique wherein water extracted from food products is crystallized
and separated from the liquid concentrate (Chen, 1984 & GEA, n.d.). It is a method commonly used in industries, as
it not only preserves and maintains the quality of the food but is also widely used in creating and producing intense
flavor concentrates. In fruit juices, water is first separated from the aqueous solution through the process of
evaporation. Crystallization then converts the water into solid ice crystals, which are subsequently removed through
freezing or the mechanical separation of ice (Rahman, 2007). Equipment commonly used in freeze concentration
include direct freezing equipment to freeze the solvent, a mixing vessel to allow ice crystals to form and a separator
to remove the crystals from the concentrate. In commercial industries, separation may be achieved either by (1)
centrifugation, which segregates a heterogeneous mixture by a centrifuge, (2) vacuum filtration, which utilizes a
Buchner funnel and filter paper to separate the solid from the solvent and (3) filter press, for large-scale filtration of
liquid, through the use of a device that uses cloth filters (GEA, n.d.). The high quality product produced results from
the principle of freezing, which avoids thermal damage to active components thus preventing microbiological,
biochemical and chemical factors from reacting, as method is done at the freezing point of the product. The low
operating temperature also provides high retention of aroma compounds. Further, oxidation is largely minimized,
since all contact with air and moisture is eliminated as it is operated in a closed system (GEA, n.d. & Rahman 2007).
Nonetheless, this processing technique also poses several disadvantages, one of which involves the higher degree
of concentration as compared to membrane processes, as well as the increased refrigeration costs as compared to
evaporation.
In this experiment, the three different treatments were evaluated in terms of Brix, pH, color, pineapple
aroma, and pineapple flavor. Evaluating their Brix level, Treatment A presented a higher Brix value of 19.4, as
compared to treatment B and C with similar Brix values of 12 and 11.8. Brix value indicates the amount of
carbohydrates present in the sample, the high Brix value of treatment A, as compared to the other treatments, may
be attributed to the increased water loss that occurred due to freezing, which did not manifest in treatment B and C
due to the storing of the treatment in the refrigerator instead of the freezer, and the presence of gelatin, which
contributed to the retention of water by binding to it. (Sanchez et. al, 2010)
The aroma of Treatment B was stronger compared to that of Treatment C. In terms of flavor, Treatment B
has a stronger pineapple flavor compared to the bland flavor of Treatment C. This is due to the different changes that
took place when the different pineapple treatments were subjected to freezing. Freezing lowers water activity in the
solution by converting it to a solid structure. During the process, free water within the solution freezes first as it has a
higher freezing point than the other components. Thus, the solution is left with the different solutes at a concentrated
phase. This particular change enabled the treatment to produce bolder, and stronger characteristics than Treatment
C. As evidenced, in Treatment C where gelatin was added to the pineapple juice, flavor characteristic is milder
coupled with a milder aroma than Treatment B. When gelatin was added to the juice, it bonded with the free water of
the solution. This has prevented the conversion of water to ice crystals and further decreased the temperature
required to freeze it. Thus, water was incorporated in the aqueous portion which led to the dilution of the solutes in
that phase, ultimately affecting the sensory characteristics of the product. (Rahman, 2007)
In terms of pH value, treatment A presented a lower pH value of 3.67, indicating that treatment A is more
acidic compared to treatment B and C. Relatively, there is minimal change among the acidity of the different
treatments. It can be inferred that based on the results, Treatment A obtained a lower pH value as its recovered
product is properly rid of free water, thus concentrating the solutes therein, which consequently increased the acidity

of the recovered product. This is consistent with the findings of Braddock and Marcy on their experiment with the
quality of freeze concentrated orange juice (Braddock and Marcy, 1987).
In addition to, evaluating the color of the different treatments, it was observed that treatment A presented
the darkest color among the three treatments. This may be attributed to the decreased amount of water present in
the sample due to freezing, which has concentrated the aqueous portion. Subjecting this treatment to longer freezing
time at the same temperature has allowed for the total conversion of all free water into solid ice crystals. This has
intensified the concentration of the solutes in the aqueous layer by removing water traces in it; thus, leading to the
darkest color among the three as well as the strongest sensory attributes of aroma and flavor. (Rahman, 2007)
Overall, based on the experiment, it can be observed that by freezing the product, the concentration of the
solution can be increased by removing the free water. This is done by converting it from its liquid state to its solid
form and straining the aqueous portion, which is composed of other solutes. This method of freeze-concentration is
based on the principle that water has a higher freezing point compared to other solutes present in the solution.
Taking advantage of this, it is possible to obtain a concentrated solution with a minimal effect on the sensory
attributes of the original solution. It decreases the losses of volatile compounds as well as thermolabile components
of the solution. However, it also poses disadvantages as it requires high operational costs because of high energy
requirements of the equipment used. It is also susceptible to the loss of liquid food as it is converted to ice.

REFERENCES
Braddock, R. J., & Marcy, J. E. (1987). Quality of freeze concentrated orange juice. Journal of
Food Science, 52, 159162.
Chen, C.S (1984). Thermal Properties Modelling for Freezing Fruit and Vegetable Juices: Correlation of Heat
Content, Specific Heat and Ice Content. Citrus Research and Education Center, 97 (82-84). Retrieved 24
October 2016 from http://fshs.org/proceedings-o/1984-vol-97/82-84%20(CHEN).pdf
Garden-Robinson (2013). Food Freezing Guide. NDSU Extension Service. Retrieved 24 October 2016 from
https://www.ag.ndsu.edu/burleighcountyextension/pdfs/fcs/fcs-publications/fn-403-food-freezing-guide
GEA Messo PT. (N.d.). Freeze Concentration of Citrus and Other Fruit Juices. GEA Process Engineering. Retrieved
24 October 2016 from http://www.gea.com/en/binaries/TSF02-042013-H-citrus_tcm11-21899.pdf.
Sanchez, J., Ruiz, Y., Raventos, M., Auleda, J.M., Hernandez, E. (2010). Progressive freeze concentration of orange
juice in pilot plant falling film. Innovative Food Science and Emerging Technologies 11: 644-651. Retrieved
24 October 2016 at:
https://www.researchgate.net/profile/Eduard_Hernandez2/publication/228427742_Progressive_freeze_conc
entration_of_orange_juice_in_a_pilot_plant_falling_film/links/00b7d51adf29e0e4d2000000.pdf
Shafiur Rahman, M. (2007). Handbook of Food Preservation. Marcel Dekker: New York, USA

APPENDICES
Photo Documentation of the Setup and Samples

Treatment A

Treatment B

Treatment C

Treatment A, B, and C Color Difference