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One of the main advantages of this method of preparing frozen food is that the freezing process takes only a few minutes. The exact time depends on the type of IQF freezer and the product. The short freezing prevents formation of large ice crystals in the product's cells, which destroys the membrane structures at the molecular level.
Tunnel freezing is a variant of air-blast freezing where food is put onto trolley racks and sent into a tunnel where cold air is continuously circulated. Fluidized bed freezing is a variant of air-blast freezing where pelletized food is blown by fast-moving cold air from below, forming a fluidized bed. The small size of the food combined with ...
Kathy Bernard, acting manager at the U.S. Department of Agriculture, give us tips on the proper cold storage of food. Check out the slideshow above to learn her tricks. For more Food Storage Tips ...
Food pieces are often IQF treated to make them free flowing prior to freeze drying. Freeze dried pharmaceutical products are in most cases parenterals administered after reconstitution by injection which need to be sterile as well as free of impurity particles. Pre-treatment in these cases consists of solution preparation followed by a multi ...
The Cells Alive System (CAS) is a line of commercial freezers manufactured by ABI Corporation, Ltd. of Chiba, Japan claimed to preserve food with greater freshness than ordinary freezing by using electromagnetic fields and mechanical vibrations to limit ice crystal formation that destroys food texture.
Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacteria growth. Freezing is a widely used method of food preservation. Freezing generally preserves flavours, smell and nutritional ...
A cryoprotectant is a substance used to protect biological tissue from freezing damage (i.e. that due to ice formation). Arctic and Antarctic insects, fish and amphibians create cryoprotectants (antifreeze compounds and antifreeze proteins) in their bodies to minimize freezing damage during cold winter periods. Cryoprotectants are also used to ...
When food is frozen slowly, at temperatures near the freezing point, ice crystals form within the animal or vegetable cells; when the food thaws, cellular fluid leaks from the damaged tissue, giving the food a mushy or dry consistency. Rapid freezing, at lower temperatures, gives crystals less time to form and thus does less damage. [12]