FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Large
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Small
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Either A or B
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None of the above
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Detailed explanation-1: -Avoid mushy fruits and vegetables by freezing produce as quickly as possible. In rapid freezing, a large number of small ice crystals are formed. Small ice crystals produce less cell wall rupture than slow freezing, which produces only a few large ice crystals.
Detailed explanation-2: -Those ice crystals you see on your frozen leftovers are created by moisture that escaped from the food. This happens for one of two reasons: either you didn’t store your food properly or your food has been in the freezer for a long time. Eventually, everything will start to turn to ice if left in there too long.
Detailed explanation-3: -So, what is individual quick freezing? IQF is short for individual quick freezing, a process that freezes individual product components without giant crystals forming inside the food cells. Unlike other food-freezing techniques, IQF doesn’t clump your product into one big chunk.
Detailed explanation-4: -The level of freezing rate affects the size of ice crystals. At low freezing rates, larger ice crystals can be obtained and on the contrary, a large number of small ice crystals are formed [76].