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Encyclopedia > Frozen food

Frozen food is food preserved by the process of freezing. Freezing food is a common method of food preservation which slows both food decay and, by turning water to ice, makes it unavailable for bacterial growth and slows down most chemical reactions. In physics and chemistry, freezing is the process whereby a liquid turns to a solid. ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... “Spoilage” redirects here. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... Snowflakes by Wilson Bentley, 1902 Ice is the name given to any one of the 14 known solid phases of water. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... Vapours of hydrogen chloride in a beaker and ammonia in a test tube meet to form a cloud of a new substance, ammonium chloride A chemical reaction is a process that results in the interconversion of chemical substances. ...

Contents

Process

Freezing only slows the deterioration of food and while it may stop the growth of micro-organisms, it does not necessarily kill them. Many enzyme reactions are only slowed by freezing. Therefore it is common to stop enzyme activity before freezing, either by blanching or by adding chemicals. Ribbon diagram of the enzyme TIM, surrounded by the space-filling model of the protein. ... Wikibooks Cookbook has more about this subject: Blanching Blanching is a cooking term that describes a process of food preparation wherein the food substance is rapidly plunged into boiling water and then removed after a brief, timed interval and then plunged into iced water or placed under cold running water. ...


Foods may be preserved for several months by freezing. Long-term freezing requires a constant temperature of -18 °C (0 degrees Fahrenheit) or less. Some freezers cannot achieve such a low temperature. The time food can be kept in the freezer is reduced considerably if the temperature in a freezer fluctuates. Fluctuations could occur by a small gap in the freezer door or adding a large amount of unfrozen food. Celsius is, or relates to, the Celsius temperature scale (previously known as the centigrade scale). ... A freezer is a home appliance, usually found above the refrigerator that keeps foods frozen. ...


Texture of frozen food

Freezing adversely affects the texture of many foods, and the texture of nearly all foods is damaged by thawing and re-freezing. Since water expands when it freezes, cell walls in food are often ruptured, resulting in food that is limp or pulpy when thawed. This is especially true of fruits and vegetables 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. Melting - Wikipedia /**/ @import /skins/monobook/IE50Fixes. ... A cell wall is a fairly rigid layer surrounding a cell, located external to the cell membrane, that provides the cell with structural support, protection, and a filtering mechanism. ... For other uses, see Fruit (disambiguation). ... A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... Starch (CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose. ... Magnification of grains of sugar, showing their monoclinic hemihedral crystalline structure. ... Sorbitol, also known as glucitol, is a sugar alcohol the body metabolises slowly. ... Frost crystallization on a shrub. ... Cooking is the act of preparing food. ...


Some food is frozen specially to get a frozen texture. Ice cream is an example of a food which is intended for consumption while frozen. Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ...


Quick-freezing

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. Birdseyes double belt freezer (US Patent #1,773,079) oo[ lee is the king of the world Clarence Birdseye (December 9, 1886 - October 7, 1956), is considered the founder of the modern frozen food industry. ... Year 1886 (MDCCCLXXXVI) was a common year starting on Friday (link will display the full calendar) of the Gregorian calendar (or a common year starting on Sunday of the 12-day slower Julian calendar). ... Year 1956 (MCMLVI) was a leap year starting on Sunday (link will display full calendar) of the Gregorian calendar. ... (19th century - 20th century - 21st century - more centuries) Decades: 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s 1990s As a means of recording the passage of time, the 20th century was that century which lasted from 1901–2000 in the sense of the Gregorian calendar (1900–1999...


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 (273 K or 0°C). This causes the water inside the foods to freeze very quickly. The food industry is the complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. ... Flash freezing refers to the application of supercooling in various kinds of industries whereby objects are quickly frozen by subjecting them to super low temperatures. ... Supercooling is the process of chilling a liquid below its freezing point, without it becoming solid. ... The melting point of a crystalline solid is the temperature at which it changes state from solid to liquid. ...


Traditional and other use

Many Arctic communities would preserve food in holes or larders dug into the ice. There is a tradition in Scandinavia of preserving fish and especially herrings in this way. The red line indicates the 10°C isotherm in July, commonly used to define the Arctic region border Satellite image of the Arctic surface The Arctic is the region around the Earths North Pole, opposite the Antarctic region around the South Pole. ... A Larder is a cool area for storing food prior to use. ... Scandinavia is a historical and geographical region centered on the Scandinavian Peninsula in Northern Europe which includes the three kingdoms of Denmark, Norway and Sweden. ... Fish as a food describes the edible parts of water-dwelling, cold-blooded vertebrates with gills, as well as certain other water-dwelling animals such as mollusks, crustaceans, and shellfish. ... Species Clupea alba Clupea bentincki Clupea caspiopontica Clupea chrysotaenia Clupea elongata Clupea halec Clupea harengus Clupea inermis Clupea leachii Clupea lineolata Clupea minima Clupea mirabilis Clupea pallasii Clupea sardinacaroli Clupea sulcata Herrings are small oily fish of the genus Clupea found in the shallow, temperate waters of the North Atlantic...


Cold stores provide large-volume, long-term storage for strategic food stocks held in case of national emergency in many countries.


Seeds are stored in freezers at −18 °C or below in seedbanks. The seeds are stored as a source for planting in case seed reserves elsewhere should be destroyed. The seeds stored may be those of food crops or rare species. A ripe red jalapeño cut open to show the seeds For other uses, see Seed (disambiguation). ... Seedbanks store seeds as a source for planting in case seed reserves elsewhere should be destroyed. ... Farming, ploughing rice paddy, in Indonesia Agriculture is the process of producing food, feed, fiber and other desired products by cultivation of certain plants and the raising of domesticated animals (livestock). ... Rainforests are among the most biodiverse ecosystems on earth Biodiversity is the variation of taxonomic life forms within a given ecosystem, biome or for the entire Earth. ...


See also


  Results from FactBites:
 
Frozen food - Wikipedia, the free encyclopedia (531 words)
Frozen food is food preserved under the process of freezing.
Freezing food is a common method of food preservation which slows both food decay and, by turning water to ice, makes it unavailable for bacterial growth and chemical reactions.
Freezing adversely affects the texture of many foods, and the texture of nearly all foods is damaged by thawing and re-freezing.
902 KAR 10:020. Frozen food locker plants. (1611 words)
Frozen food locker plant licenses issued by the cabinet shall be displayed in a conspicuous place in the plant.
All frozen food locker plants shall be supplied with adequate hot and cold running water under pressure from a source approved by the Natural Resources and Environmental Protection Cabinet pursuant to administrative regulations 401 KAR Chapter 8.
Nonconsumable foods shall not be stored in the chill room, aging room, sharp-freeze room or locker room of any frozen food locker plant where foods intended for human consumption are stored.
  More results at FactBites »

 
 

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