Bahan Ajar Mata Kuliah Teknologi Pangan DIV Gizi Poltekkes Kemenkes Palangka Raya

1. Freezing AGNESCIA SERA, MFOODSCTECH

2. Trivia quiz

3. Trivia quiz

4. Outlines

5. Freezing / pembekuan
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6. Proses pembekuan

7. Freeze curve
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8. Penentu utama kualitas & keamanan
produk akhir

9. Tujuan
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10. Tujuan
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11. Chilling VS Freezing
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12. Chilling VS Freezing
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13. Teknik pembekuan
(Slow vs Fast Freezing
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14. Quick / Fast Freezing
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15. Slow Freezing
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16. Refrigerant
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17. Teknik pembekuan
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18. Teknik pembekuan
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19. Air blast freezing (ABF)
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20. Air blast freezing

21. Air blast freezing
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22. Fluidized Bed Freezing
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23. Fluidized Bed Freezing
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24. Fluidized Bed Freezing

25. Liquid Immersion Freezing
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26. Liquid Immersion Freezing

27. Cryogenic Freezing
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28. Cryogenic Freezing
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29. Cryogenic Freezing
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30. Cryogenic Freezing
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31. Faktor penting dlm pemilihan teknik freezing
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33. Faktor penting dlm pemilihan teknik freezing
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34. Faktor yang mempengaruhi
waktu/lama pembekuan
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35. Efek
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36. Efek
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37. Efek
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38. Freezer burn
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39. Various frozen food

40. Various frozen food

41. Various frozen food

42. Various frozen food

43. Various frozen food

44. References
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45. Thank You