Unrestricted.2016-11-142011-02-182016-11-142004-05http://hdl.handle.net/2346/8550The food service industry is faced with challenges related to cost, food quality, and safety. However, these critical issues cannot be addressed without technological support. In experiment I, 33 fresh cantaloupes were washed and cut into 2-cm^2 cubes and then vacuum-packaged. Each sample was frozen in a blast freezer (BF), or frozen with a high-speed immersion system (HS). Fresh samples were prepared 2 hrs before serving. Frozen samples were thawed to 2°C for 1 h prior to serving 9 trained panelists in order to assess appearance, flavor, texture, and overall quality. In experiment II, 140 customers evaluated fresh and frozen (BF and HS) different cantaloupe samples for appearance, flavor, texture, and overall acceptability. In experiment III, 113 fresh cantaloupes were minimally processed in the same way as experiment I. The samples were soaked in three different solutions (70% sucrose, 2% calcium lactate, and 70% sucrose + 1% calcium lactate solution). Prepared samples were frozen in a blast freezer or a high-speed immersion system until they reached -18°C. Before evaluation by 9 trained panelists, samples were thawed in the same manner as experiment I. For the data analysis, the completely random design (one-way ANOVA with Tukey test) was used to determine significant differences at p< 0.05 among treatments. The main results were that highspeed immersion samples were not significantly different from blast freezing samples, but panelists (both consumers and trained panelists) preferred the high-speed immersion samples because of flavor, mouth-feel, and firmness. In experiment III, samples of 70% sucrose + 1% calcium lactate solution had a significantly higher score on overall quality (p<0.05).application/pdfengFrozen foods -- ExperimentsSucroseFood industry and tradeMuskmelonFood -- Sensory evaluationFood textureConsumer behaviorFreezing points -- ExperimentsThesis