Advances in technology and science during the last century have transformed radically the way we live, making our survival a lot easier. One important technique developed in the early 20th century which affected and improved the way our food is been processed and preserved has been the process of food freezing. Many of the products you can purchase today from your local supermarket, varying from vegetables to meat and fish have gone through the process of freezing and are generally known as frozen food.
Process
The method to do that is called freezing and with this method food decomposition slows down. Water becomes ice preventing this way the development of bacteria and reduces the period most chemical and enzyme reactions need to occur. This way the decline of food quality slows down and micro organisms do not grow without necessarily been killed.
The method to do that is called freezing and with this method food decomposition slows down. Water becomes ice preventing this way the development of bacteria and reduces the period most chemical and enzyme reactions need to occur. This way the decline of food quality slows down and micro organisms do not grow without necessarily been killed.
New method
Nowadays another technique is been used by the food industry which was developed by the American inventor Clarence Birdseye, who is considered to be the father of the frozen food industry. This technique is known as “flash freezing” and basically it is used to freeze food very quickly due the exposure of the water within food to temperatures under its melting/freezing level (273 K or 0°C).
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Thanks to these developments of the frozen food industry we save time and money without risking our health. Now the next time you in your local supermarket buying frozen food by having the above information in mind you can impress the person next to you by mentioning Clarence Birdseye and his “flash freezing” method!
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