Resumo

MACHADO-VELASCO, K.M.  e  VELEZ-RUIZ, J.F.. Study of physical properties in mexican foods during freezing and frozen storage. Rev. Mex. Ing. Quím [online]. 2008, vol.7, n.1, pp.41-54. ISSN 1665-2738.

A study on freezing of foods was carried out to know the effect of freezing process and storage time on some properties of ten selected items. Mexican foods were selected including different characteristics, they were characterized in fresh form as well as frozen; moisture, freezing point and freezing time, color, density, thermal properties and texture were determined. Moisture ranged from 13 to 91%, freezing point varied from -0.10°C for nopal to -35.2°C for "mole" paste; in general, for freezing time evaluation of the studied foods, Plank's model was better than Salvadori and Mascheroni equation. Net color of foods based on Hunter parameters showed low changes during storage. Density was constant did not showing significant effect of storage time. Thermal conductivity ranged from 0.01 for fresh "hojaldra" to 0.49 W/m°C for "nogada", changing their values in frozen samples that changed from 0.06 for bread to 1.51 W/m°C for nopal. Thermal conductivity for most of the foods was predicted by Spells equation with error less than 25%. Food texture was the most affected property.

Palavras-chave : freezing; frozen storage; Mexican foods; thermophysical properties.

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