| Frozen Food |
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| food preservation | |
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However, freezing only slows the deterioration of food; it does not stop it, and while it may stop the growth of micro-organisms, it does not necessarily kill them. Many Enzyme reactions are only slowed by freezing, so it is often important to stop enzyme activity before freezing, either by Blanching or by adding chemicals. Foods may be preserved for several months by freezing, but not indefinitely. Long-term freezing requires a constant temperature of -18 °C or less. Some Freezer s cannot achieve, or are not kept at, that temperature. If the temperature in a freezer fluctuates, the length of time foods can be kept is reduced considerably. Freezer doors should be kept closed as much as possible, and only a small amount of unfrozen food should be added at one time. Freezing adversely affects the texture of many foods, and the texture of nearly all foods is damaged by Thaw ing and re-freezing. Since water expands when it freezes, Cell Wall s in food are often ruptured, resulting in food that is limp or pulpy when thawed. This is especially true of Fruit s and Vegetable s that have a high water content. Less damage is done to vegetables that are high in Starch . Less damage is also done if the food is frozen quickly, so unfrozen food should be placed in the coldest areas, which are near the bottom of the freezer. Some additives, such as Sugar or Sorbitol , can hinder water's Crystallization and preserve the food's cellular structure. Defects in the texture of thawed food can sometimes be obscured by Cooking . Ice Cream is an example of a food which is intended for consumption while frozen. American inventor Clarence Birdseye ( 1886 - 1956 ), who developed the quick-freezing process of food preservation in the early 20th Century , is considered the father of the frozen-food industry. The Food Industry uses a technique called Flash Freezing , an application of Supercooling , to quickly freeze food items. In this case, water contained inside the food is subjected to temperatures well below its Melting/freezing Point (273K or 0°C). This causes the water inside the foods to freeze very quickly. Many Arctic communities would preserve food in holes or Larder s dug into the ice. There is a tradition in Scandinavia of preserving Fish and especially Herring s in this way. Freezing is also one of the most commonly used processes commercially and domestically for preserving prepared foodstuffs which would not have required freezing in their unprepared state. For example, Potato Waffle s are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months' storage. Cold Store s provide large-volume, long-term storage for strategic food stocks held in case of national emergency in many countries. SEE ALSO EXTERNAL LINKS |
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