Freezing
- Created by: lilyanticoni
- Created on: 07-11-16 17:27
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- Freezing
- Most foods can be frozen easily except those with a:
- High water content such as strawberries
- Colloidal structure such as sauces which may separate on thawing
- Freezing food need to be stored at -18C or lower
- Stops bacteria and enzymes activity preserving the food
- Effects of freezing
- Slow freezing breaks down cells
- changes the texture of foods.
- Vitamins B and C are lost in the freezing process
- Antioxidants, which protect you from cell damage, are also lower in frozen fruits than they are in fresh fruits.
- Freezer burn can affect texture and flavor.
- Foods frozen in containers that are not designed for freezer us can be exposed to air.
- Because of this exposure to air, damaging ice crystals form on the food.
- The cells in the frozen food rupture, resulting in moisture, texture, and flavor loss
- Many vegetables and most fruits lose their crispness when frozen
- Frozen foods that are not properly packaged can pick up the smells of other items around it in the freeze
- Freezer storage recommended for a year or less. The longer an item is left in the freezer, the more likely the item is to become freezer burned
- Most foods can be frozen easily except those with a:
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