الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Freezing is one of the oldest and most widely used methods of food preservation, which allows preservation of taste, texture, and nutritional value in foods better than any other method. The freezing process is a collection of the profitable effects of low temperatures where, a reduction in the growth of microorganisms, chemical reactions, and cellular metabolic reactions. The freezing time and freezing rate are the most important parameters in operating, modification, and designing freezing systems. Also, the quality of the frozen product is mostly affected by the rate of freezing, while time of freezing is calculated according to the required rate of freezing. For industrial applications, they are the most essential parameters in the process when comparing different types of freezing systems and equipment. Mechanical (textural) properties, sensory properties and nutritive values are very important to be maintained during the preservation process. Texture Profile Analysis (TPA) test is primarily concerned with measurement of the mechanical properties of food product, which relate to its quality properties sensed by humans.