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How nutritious and how safe is it? As a method of preserving, freezing is used when cooling is not desired results. freezing has facilitates maintenance of fresh food for long periods. Despite the common perception that .... frozen food is substandard, freezing is a method that preserves the organoleptic (taste, color, flavor) and nutritional properties of food better than any other method, certainly enough food to have the same quality as fresh, to avoid their re-cooling and kept the correct cooking conditions. The freezer, as mentioned above maintains the nutrients in the tissues of the food and prevents their rot because microbes pathogenic and non-pathogenic completely inactivated (many die) at -180 C. At this temperature, however there is still activity of enzymes although quite chamiloteri.Epomenos, drying food preservation no limitation of enzymatic reactions without drying food preservation cause complete inactivation drying food preservation of enzymes.
FRUITS AND VEGETABLES In the case of fruit and vegetables, enzymes are inactivated by blanching (whitening) before katapsyxi.Katepsygmena fruits and vegetables drying food preservation can lose a lot of moisture with time and show spots like egkafmata.Gia therefore necessary the packaging of food to be impervious to moisture material, so as to obtain the long term freezing of foodstuffs and so preserving their nutritional value.
MEAT Freezing meat is one of the most important methods of preservation. drying food preservation Consists in the degradation of the temperature of the meat below the freezing point broth (liquid components of the meat) it, so much so that a significant proportion (over 90%) of water pagopoieitai meat, i.e. changed to ice crystals. In this manner the free water << >> binds and thus microorganisms can not grow. Upon freezing of meat observed specific changes in the meat, the intensity of which depends on the freezing process. That is why the rapid freezing of the utmost importance to maintain the quality of the meat. Fast freezing produces smaller ice crystals, thereby minimizing the problems caused by the increased concentration of the components, because the time that the solutes decreases remain in contact with the tissues of the food. If now we slow freezing large ice crystals are created, resulting drying food preservation in destruction of the meat tissue and thawing large loss broth through which lost to the consumer water soluble vitamins, proteins, salts, trace elements etc. Also, the appearance drying food preservation of the meat is not pleasant, on the surface of the Conditions are created, favoring the multiplication of bacteria and finally the formation of the meat becomes soft and taste is not agreeable. Therefore, a prerequisite for the consumption of frozen meat products with high nutritional value and retain their organoleptic characteristics, is the rapid freezing.
FISH Today frozen fish in many cases may be qualitatively better than fresh fish. Improving this quality of frozen fish is due to the following reasons: In the application of freezing the fish immediately drying food preservation after arrest and before they enter the stage of rigor mortis ie before harden the muscles in implementation of fast and ultra fast freezing drying food preservation of fish in the reception the necessary measures to limit the deterioration of the quality of the product at the time the fish in the freezer, as well as during defrosting MONTHS CONSERVATION OF EXCELLENT QUALITY FROZEN FOOD STORAGE IN -180 C and -120 C (YP.GEORGIAS USA)
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1.5 RETENTION TIMES IN FREEZING Before buying frozen products should be aware of the possibilities of your refrigerator and the durability of the products, listed on the packaging. A refrigerator whose temperature reaches up to -60 C, has the ability to store food to two weeks. A domestic drying food preservation freezer reaches a temperature of up to -120 C, can preserve food for several weeks or months A freezer temperature drying food preservation until -250 C is able to preserve food for many months In conclusion, frozen vegetables, meat, fish etc. not lacking anything fresh in terms of nutritional value and should be eaten without fear. Frozen foods offer great variety in our diet, since we consume