Method of preserving food in food processing by lowering the temperature to prevent the growth of microorganisms. The method has been used in cold regions for centuries, and a patent for freezing food by immersion in an ice and salt brine was issued in Britain as early as 1842. Nevertheless, the process did not become widespread commercially available until the advent of mechanical refrigeration. In 1880 accidentally froze a cargo of meat shipped from Australia to Britain under refrigeration, with such good results that for long-distance shipments and other storage the process was immediately adopted.
Freezing is the most effective, easiest and least time-consuming way to preserve food. Many foods freeze well — except for high water-based products, cream-based items, and cooked starchy foods like cooked noodles and rice.
All fresh products contain enzymes that help the plant mature and mature. Enzyme activity is slowed but not stopped during freezing. If these enzymes are not inactivated, they can cause changes in color and flavor and nutrient loss during storage of the freezer. Freezing also stops the microorganisms that cause spoilage or disease, but does not destroy them.
Store frozen fruits and vegetables at or below 0 degrees Fahrenheit to maintain the highest quality. Using a freezer thermometer is the only way to make sure your freezer is at the right temperature. Storing frozen food at temperatures above 0 degrees Fahrenheit increases the rate of decay and decreases food shelf-life. Fluctuating freezer temperatures can cause slight thawing and refreezing of the ice in the foods. The smaller ice crystals form larger ones every time this happens, further damaging cells and creating a mushier product.
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