People of long ago also
discovered that freezing food could also
mean it could be kept for a long time
.Freezing slows down the spoilage process by changing water into ice which is a form the bacteria cannot use. Freezing food is the easiest ,most convenient,and the least time consuming method of
preserving food.
The advantages and disadvantages are as below.
Advantage
- Prevents microbial growth by low temperature & unavailability of water.
- Generally good retention of nutrients.
- Blanching of vegetables prior to freezing causes loss of some B-Group vitamins and vitamin C.
- Unintended thawing can reduce product quality.
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