The Principle of Frozen Food

Freezing refers to the process of lowering the temperature of foods like fish and meat to convert their liquid water content into a solid state. This is a safe and healthy preservation method that effectively inhibits the growth and reproduction of microorganisms in the food, preventing spoilage, while also allowing the food to be easily restored to its original state. Let's delve into the principle behind frozen food.

The freezing rate of food varies depending on the type of food and the equipment used. Generally, a faster freezing speed is better, as it helps the food pass through the critical temperature zone quickly. Within a specific temperature range (approximately -5°C to -1°C), most of the water inside the food freezes, forming numerous ice crystals. This is a zone where the state of water within the food undergoes a significant transformation, leading to major changes in the food's quality. The faster the food passes through this "ice crystal zone," the better it is for preserving the food's quality.

For freezing food, plastic containers, freezer bags, or vacuum-sealed bags can be used. Among these, vacuum packaging separates the food from air, which effectively prevents freezer burn.