Abstract
A characteristic of the food supply is that availability of fresh materials does not always match consumption patterns. There is therefore a need for means by which to stabilize perishable commodities to extend their availability and also to make their distribution over large distances much less time critical. A wide range of food-preservation techniques has evolved with the objective of extending the high-quality life of foods and food products. These technologies utilize many scientific principles. Freezing is an appropriate preservation technology because of two primary factors. The first factor is the role of temperature in biosystem stability. In general reactions proceed more rapidly as temperature is increased. The effect of lowered temperature per se is to decrease reaction rates, or rates of change, relating to many important processes. Frozen storage, all other factors being equal, should markedly enhance storage life. A complication results from the potential of the freezing process itself to cause alteration, often detrimental, to the state of a system such that quality is affected adversely by the freeze-thaw cycle. This is a separate issue from the topic of frozen storage stability.
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Reid, D.S. (1997). Overview of Physical/Chemical Aspects of Freezing. In: Erickson, M.C., Hung, YC. (eds) Quality in Frozen Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5975-7_2
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DOI: https://doi.org/10.1007/978-1-4615-5975-7_2
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