Effect of different freezing forms on cassava roots

The physical-chemical, sensory and microbiological characteristics during storage of cassava roots subjected to different freezing methods were evaluated. The roots were physically characterized, processed, packaged in LDPE packages with 100 mu m of thickness and subjected to different treatments: freezing and storage at -18 degree C; freezing and storage at -80 degree C; and freezing with liquid nitrogen and storage at -80 degree C. The storage period was 31 days. The product subjected to all treatments had acceptable levels of pH, titratable acidity, soluble solids, ratio, ascorbic acid and time for cooking as well as the counting of evaluated microorganisms. In treatments freezing and storage at -18 degree C, freezing with liquid nitrogen and storage at -80 degree C cassava roots were sensory accepted throughout the storage. Despite the good results presented in storage of cassava roots subjected to freezing with liquid nitrogen and storage at -80 degree C, further studies are suggested regarding requirements and costs for the use of this technology at the producer level. The temperature of -18 degree C is sufficient to keep the product with appropriate characteristics for at least 31 days.