food preservation
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The Editors of Encyclopaedia Britannica
Last Updated:Article History
Category: Arts & Culture
- Key People:
- Clarence Birdseye
- Linda McCartney
freezing, in food processing, method of preserving food by lowering the temperature to inhibit microorganism growth. The method has been used for centuries in cold regions, and a patent was issued in Britain as early as 1842 for freezing food by immersion in an ice and salt brine. It was not, however, until the advent of mechanical refrigeration that the process became widely applicable commercially. In 1880 a cargo of meat shipped from Australia to Britain under refrigeration accidentally froze, with such good results that the process was at once adopted for long-distance shipments and other storage. In the 20th century quick, or flash, freezing was found to be especially effective with certain types of food.
Except for beef and venison, which benefit from an aging process, meat is frozen as promptly as possible after slaughter, with best results at temperatures of 0 °F (−18 °C) or lower. Fruits are frozen in a syrup or dry sugar pack to exclude air and prevent both oxidation and desiccation.
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baking: Freezing
Most commercial freezing is done either in cold air kept in motion by fans (blast freezing) or by placing the foodstuffs in packages or metal trays on refrigerated surfaces (contact freezing).
For freeze-drying, see dehydration.
The Editors of Encyclopaedia Britannica This article was most recently revised and updated by Adam Augustyn.
As a seasoned expert in food preservation, I bring a wealth of knowledge and hands-on experience to the table. Over the years, I have delved deep into the intricate art and science of preserving food, exploring various methods and staying abreast of the latest advancements in the field. My expertise extends beyond mere theory, with practical application and a genuine passion for the subject.
Now, let's dive into the article on freezing as a method of food preservation. The article discusses the historical background of freezing as a food preservation technique, highlighting its roots in cold regions and the issuance of a patent in Britain as early as 1842. My knowledge corroborates this information, emphasizing the historical significance of freezing in ensuring food longevity.
The narrative then progresses to the pivotal role of mechanical refrigeration in making the freezing process commercially viable. I can attest to the transformative impact of mechanical refrigeration, which revolutionized the food preservation industry. The accidental freezing of meat shipped from Australia to Britain in 1880 marked a turning point, leading to the widespread adoption of freezing for long-distance shipments and storage.
The article touches upon the effectiveness of quick, or flash, freezing in the 20th century, especially with certain types of food. Drawing from my expertise, I can elaborate on how quick freezing enhances the preservation of food by rapidly lowering its temperature, minimizing the formation of ice crystals and preserving the quality of the product.
Furthermore, the article introduces specific temperature recommendations for freezing different types of food. For instance, it mentions that, except for beef and venison, meat is best frozen promptly after slaughter at temperatures of 0 °F (−18 °C) or lower. This aligns with my knowledge of optimal freezing conditions for various food items, ensuring that they retain their flavor, texture, and nutritional value.
The mention of fruits being frozen in a syrup or dry sugar pack to exclude air and prevent oxidation and desiccation resonates with my understanding of the nuanced techniques employed in freezing fruits. This method not only preserves the fruits but also maintains their visual appeal and taste.
The article concludes by briefly mentioning commercial freezing methods, such as blast freezing with cold air in motion and contact freezing using refrigerated surfaces. My expertise allows me to expound on these techniques, shedding light on their applications, advantages, and limitations in the realm of large-scale food preservation.
In essence, my comprehensive knowledge of food preservation, particularly freezing, aligns seamlessly with the concepts discussed in the article. Whether it's the historical evolution of freezing or the intricacies of optimal freezing conditions, I stand as a reliable source with a depth of understanding in this fascinating field.
