作者: P.G. Smith
DOI: 10.1007/978-1-4419-7662-8_11
关键词: Nutrient content 、 Raw material 、 Food spoilage 、 Shelf life 、 Convenience food 、 Bacterial growth 、 Environmental science 、 Food science 、 Recipe 、 Organoleptic
摘要: Freezing has long been used to preserve high-value food products such as meat; fish; particular foods where the quality of frozen product is significantly better than alternative, peas; and increasingly for other convenience ranging from chipped potatoes complete ready meals. Lowering temperature foodstuffs reduces microbiological biochemical spoilage by decreasing microbial growth rates removing liquid water which then becomes unavailable support growth. refers storage at temperatures between −18 −30°C. In general lower give a longer shelf life. For example soft fruits may be stored 3 6 months −12°C but 24 beyond −24°C. Most meat life 6–9 this increases 15 down contrast, chilling defined range −1 8°C meat, fish, dairy chilled recipe dishes prior consumption. It little or no effect on nutritional content organoleptic properties food. Similarly, freezing process itself value foods. Conversely initial raw material cannot improved only high-quality materials should selected freezing. Thus nutrient any point consumption are dependent upon original material, length conditions extent nature process.