Freezing Of Food

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Freezing Of Food

Freezing is the process of preserving food and beverages by applying and maintaining a freezing temperature (4°C to 40°C). It works because most of the water in the food tissue is converted from a liquid to a solid form. This change in water’s physical state slows enzyme function and halts microbial development, which is the source of food rotting, preserving food. Many foods may be frozen for up to a year without losing their size, shape, texture, colour, or flavour.

Process of rapid freezing

The temperatures employed in the fast freezing procedure vary between 32 and 40 degrees Celsius. It quickly freezes food, resulting in fine crystals, and it takes to freeze soon is much less than it takes to freeze slowly. Large amounts of food may be frozen in a short amount of time using rapid freezing. Shallow temperatures for freezing and retaining frozen items increase the cost. Still, it is desired for many products due to palatability and nutritional content preservation.

Freezing is the process of preserving food by applying and maintaining a freezing temperature (4°C to 40°C). It works because most of the water in the food tissue is converted from a liquid to a solid form. This change in water’s physical state slows enzyme function and halts microbial development, which is the source of food rotting, preserving food. Many foods may be frozen for up to a year without losing their size, shape, texture, colour, or flavour. Blanching is done in a water bath or a steam chamber at temperatures near 100 °C or 212 °F for two to five minutes. Because steam blanchers utilize so little water, great caution must be exercised to ensure that the product is evenly exposed to the steam. Leafy vegetables are tough to steam blanch because they cluster together.

Food Research Lab
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