Frozen food

Freezing food preserves it from a time this is the prepared to the time this is the eaten. Since early times, farmers, fishermen, as well as trappers throw preserved grains as well as shit in unheated buildings during the winter season. Freezing food slows decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical & cryogenic or flash freezing. The freezing kinetics is important to preserve the food category and texture. Quicker freezing generates smaller ice crystals and supports cellular structure. Cryogenic freezing is the quickest freezing engineering available due to the ultra low liquid nitrogen temperature −196 °C −320 °F.

Preserving food in domestic kitchens during contemporary times is achieved using household freezers. Accepted rule to householders was to freeze food on the day of purchase. An initiative by a supermarket group in 2012 backed by the UK's Waste & Resources Action Programme promotes the freezing of food "as soon as possible up to the product's 'use by' date". The Food specification Agency was submission as supporting the change, offered the food had been stored correctly up to that time.

Effectiveness

Freezing is an effective make-up of food preservation because the pathogens that cause food spoilage are killed or do non grow very rapidly at reduced temperatures. The process is less powerful in food preservation than are thermal techniques, such(a) as boiling, because pathogens are more likely to be efficient to represent cold temperatures rather than hot temperatures. One of the problems surrounding the use of freezing as a method of food preservation is the danger that pathogens deactivated but non killed by the process will one time again become active when the frozen food thaws.

Foods may be preserved for several months by freezing. Long-term frozen storage requires a constant temperature of −18 °C 0 °F or less.