Abstract
Freeze-chilling involves freezing and frozen storage of food products followed by thawing and chilled retail display. The objective of this trial was to examine the effect of different freezing conditions (−30 °C, −60 °C, −90 °C) on selected quality parameters of freeze-chilled reconstituted potato flakes. Lowering the freezing temperature reduced the time required for freezing, gave a softer product and led to a reduction in drip loss. Freeze-chilling resulted in a firmer product and a higher drip loss compared to chilling alone. There was no difference in vitamin C content or in taste panel acceptability between the chilled and the freeze-chilled products.
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