Physicochemical changes and weight loss during freezing, storage and thawing of food products - review of selected issues

The paper shows changes occurring during freezing, storage and thawing of food products. In particular, it refers to weight loss associated with moisture loss. The influence of the chosen freezing method and the type of packaging (or lack thereof) on the amount of water lost in the product is shown. Characteristics of the rate of moisture loss depending on the conditions of storage of products in cold storage chambers are described. The methods of preventing greater loss of moisture in stored products are indicated.  The article also contains a short description of the product thawing methods and methods of preventing excessive moisture loss.