33 Questions
How does freezing preserve food?
By reducing growth rates for microorganisms and deteriorative reactions
What happens to the availability of water when water is converted to a solid state during freezing?
Decreases
What influences the quality of frozen food products?
The freezing rate
How did the annual per capita consumption of frozen vegetables change from 1970 to 2005 in the United States?
Increased from 20 to 34 kg
What happens to most reactions that might normally occur in a food product at temperatures below 08C?
They are inhibited
What is the main effect of ice crystal formation within a frozen food product?
Changes the availability of water for reactions
What is the purpose of rapid freezing for some products?
To minimize damage to the product texture
Why are some products not influenced by structural changes and do not justify rapid freezing?
The added costs associated with rapid freezing are not justified
What tends to reduce the preservation quality of the freezing process?
Elevation in storage temperature
Why must the residence time in the freezing system be emphasized?
To achieve maximum product quality
What happens to approximately 10% of the water in most frozen food products?
It remains in the liquid state at the storage temperature
Why is direct contact between the product and refrigerant not possible in some circumstances?
The product characteristics do not allow direct contact
What does an indirect contact freezing system involve?
Absence of direct contact between the product and refrigerant
Why are numerous freezing systems available for different products?
To achieve freezing in the most efficient manner and with maximum product quality
What is emphasized as crucial for achieving accurate freezing time prediction?
Residence time in the freezing system
Why does removal of sensible and latent heat result in a reduction in the product temperature?
Because it converts water from liquid to solid state (ice)
What is the main effect of ice crystal formation within a frozen food product?
It reduces the availability of water to participate in reactions
Why is direct contact between the product and refrigerant not possible in some circumstances?
To prevent the formation of ice crystals
What happens to approximately 10% of the water in most frozen food products?
It converts to a solid state, reducing its availability for reactions
What influences the quality of frozen food products?
The residence time in the freezing system
Why must the residence time in the freezing system be emphasized?
To account for variable influences on different food commodities
How does freezing preserve food?
By maintaining a high-quality product for consumption
What is the significance of rapid freezing for some products?
Minimal damage to the product texture
Why are other products not influenced by structural changes and do not justify rapid freezing?
They have geometric configurations and sizes that do not allow rapid freezing
What happens to approximately 10% of the water in most frozen food products?
It remains in the liquid state at the storage temperature
Why is direct contact between the product and refrigerant not possible in some circumstances?
The product characteristics do not allow it
What is emphasized as crucial for achieving accurate freezing time prediction?
Residence time in the freezing system
What tends to reduce the preservation quality of the freezing process?
Elevation in storage temperature
What does the freezing process accomplish by removing sensible and latent heat from the product?
Reduction in product temperature and conversion of water from liquid to solid state (ice)
How does fluctuation in storage temperature affect frozen food quality?
Reduces preservation quality
Why are numerous freezing systems available for different products?
To achieve freezing of a particular product in the most efficient manner and with maximum product quality
What does indirect contact freezing systems involve?
Use of refrigerant directly in contact with the product
What does an elevation in storage temperature tend to do?
Reduce the preservation quality of frozen food products
Test your knowledge on the preservation of food by freezing and the mechanisms behind it. Explore the impact of freezing on microorganism growth rates and product deterioration.
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