When we had to choose a preservation method, automatically the “freezing” method came to my mind. I personally think that this method is very effective and very practical in proffesional kitchens. Freezing, in food sectors is a method of preserving food by dropping the temperature to prevent microorganism build up. There are numerous of food ingredients that you can freeze, fresh vegetables and fruits, meats and fish, breads and cakes, and clear soups and casseroles. Whereas there are many foods you cannot freeze such as eggs and salad greens. The main aim in freezing food is to make sure it’s completely fresh, ensuring that you freeze it as soon as possible, and that the correct freezing temperatures are in place at all times, which is 0 degrees. http://www.dummies.com/how-to/content/food-preservation-methods-canning-freezing-and-dry.html I will discuss in further depth how and why it is important which methods of freezing is done. Aims and Objectives The aims and objective that I will hope to achieve are; • The understanding of the advantages and disadvantages of freezing • To understand the importance of packaging • Why it is important to know how to de-frost food, using the correct method • Safety hazards when re-freezing • Food quality after freezing These aims and objectives, will be discuss in further detail in my main findings on the topic. Main Findings on the Topic Area (Freezing) Advantages and disadvantages of freezing Advantages: • It is a quick preservation process. Blanching a large amount of vegetables can only take a few minutes. • You can perserve food and keep it for longer. • When food is on sale, you can buy food in bulk to save money in the long way. • Blanching prohibits enzyme activity, which h... ... middle of paper ... ...eat and fruit hardly have any preparation for freezing, whereas vegetables take a bit longer as you have to use the blanching method before freezing. http://www.kidspot.co.nz/article+72+3+Food-quality-after-freezing.htm Freezing cannot improve inferior foods. Freezing keeps many foods almost fresh but certain changes occur. Food will lose some amount of quality in the food. If stored too long. If frozen food is not packaged in moisture vapour proof bags, it can lose moisture and can become dry. Oxygen in the air can cause the flavour and colour to change if the food is not wrapped up tightly. When the water in food forms ice crystals that will break down the cell structure, this can affect the texture of the food. Texture all depends on water content and treatment of the food that is being frozen. Blanching and using syrup help to protect the texture of some foods
heat will help the molecule's production occur more rapidly, the overuse of heat will deter the engagement of sulforaphane in the intended organism; furthermore, research indicates that freezing agents lead to the obliteration of Myrosinase. Fresh broccoli is ten times more rich in sulforaphane than frozen broccoli.
The first was to see how long it would take to lower body temperature, and the next to decide how best to resuscitate a frozen victim. The doctors submerged a naked victim in an icy vat of water. They would insert an insulated thermometer into the victim’s rectum in order to monitor his or her body temperature. The icy vat proved to be the fastest way to drop the body’s temperature. Once the body reached 25 degrees Celsius, the victim would usually die.
The simplest answer is that the antifreeze doesn’t allow the icefish’s blood to freeze in the cold temperature hence the name
Introduction: A phase change is a result from the kinetic energy (heat) either decreasing or increasing to change the state of matter (i.e. water, liquid, or gas.) Thus saying, freezing is the phase change from a liquid to a solid which results from less kinetic energy/heat. Also, melting is the phase change from a solid to a liquid which results from adding kinetic energy/heat. So, the freezing and melting point of something is the temperature at which these phase changes occur. Therefore, a phase change will occur when a vial of 10 mL of water is placed into a cup of crushed ice mixed with four spoonfuls with 5 mL of sodium chloride for 30 minutes. If 10 mL of water is placed in an ice bath, it will then freeze at 5 degrees Celsius because the kinetic energy will leave quicker with the ice involved. The purpose of this lab is to observe what temperature the water must be to undergo a phase change.
Refrigeration is the process of cooling down a space or thing below normal environmental temperature. Food preservation is vital in today’s day and age. From the meats to the dairy, everything needs to be kept at room temperature, cold, or frozen. People even like to make themselves cold and frozen by using air conditioning. But, it does make you wonder “how” and “when”. How did refrigeration become such an important invention and how did people survive without it? When did our ancestors realize it takes the cold to keep their food preserved and looking fresh? We now have fridges that have an automated ice machine and touch screens.
2. Consumers: The emergence of dual career families resulted in unavailability of sufficient time to cook food. Hence interest and love towards such frozen food is increasing1. Type of meal 2. Brand 3. Variety.
Pressure on the ice reduces the melting point. If pressure is afterward reduced, water will freeze again. This is called regelation. When a player skates across the ice, he or she applies a lot of pressure, leaving a trail of water where the blades were. Because the pressure leaves quickly, the water freezes to ice again (Haché 22). Nevertheless, pressure is not the only factor that causes this melting. Friction also takes part because it creates heat. With help...
Fruits and vegetables are graded on a scale that is often only based on aesthetic, with more symmetrical items harvested and shipped away for sale while imperfect ones are discarded.
Cryonics what a funny word yet the meaning of this funny word is extremely serious. In Newsday Sidney C. Schaer a news writer wrote this, “THE WORD ‘cryonics’- the practice of freezing a dead body in hopes of someday reviving it- didn’t enter the dictionary until 1967. But 200 years earlier, Ben Franklin was dreaming of a frozen ride to immortality” (Schaer). Cryonic suspension requires that the body's temperature be lowered to -196 degrees Celsius or the same as liquid nitrogen. Then the body or head is stored in a dewar, which is like a thermos, and put into cold storage. “This flask is continuously being filled with liquid nitrogen because the nitrogen is evaporating continuously to keep the temperature low” (Cryonic). The cryonic medical team will only reanimate the patients when the cure for what killed the patient is found. Although cryonics is a medical science break-though, it should be outlawed in the United States for several reasons. Cryonic suspension could cause over population and wasted money, cell damage and the patients could possibly be used as guinea pigs, and how will they adapt to the future?
Retrieved December 30, 2013, from http://www.benbest.com/cryonics/CryoFAQ.html#_VD_.
However, there is a lot of damage done to the body during this freezing, says Dr. Ralph Merkle, a professional in the field of cryonics. First there are fractures that form in the frozen tissues caused by thermal strain, if you were warmed up you’d fall into pieces as if cut by thousands of sharp knives. And Second, the Cryotransport is used as a last resort because legally the Cryotransport can’t even begin until the patient is legally dead. So when the patient comes out he is already sick and may have a hard time coming back from the injuries of being frozen. Even after knowing all this Dr. Merkle says Cryotransport will almost surely work. Why? He says because basically people are made up of molecules and if they are arranged right then the person is healthy, if not the person is either sick or dead. With technological advances he thinks we will be able to make and rearrange the molecular structure of the frozen tissue. In the future, we will be able to stack and unstack these molecules like Lego blocks. Once the molecules are arranged correctly the person is healthy.
When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly. Most bacteria grow undetected because they do not produce an "off" odor or change the color or texture of the food. Freezing food slows or stops bacteria's growth but does not destroy the bacteria. The microbes can become reactivated when the food is thawed. Refrigeration may slow the growth of some bacteria, but thorough cooking is needed to destroy the bacteria.
“Cream of Ice” as it was referred to back in the 17th century, was a similar dessert that was introduced to France in 1553 by Catherine de Medici. Ice cream was not available to the universal public till 1660. “A kind of ice-cream was invented in China about 200 BC, when a milk and rice mixture was frozen by packing it into snow.” (CBBC Newsround) Different types of ice cream can take different amounts of times to freeze, so the purpose of this experiment is to find out if different amounts of salt affect ice creams freezing time. This would help many ice cream businesses if they would need to add more salt or decrease the salt in their ice cream recipes.
Keeping the refrigerator at a temperature of 40 ° F or less, and the freezer at 0°F, to slow the growth of bacteria. Most importantly good hand washing is key and vital for good food safety sanitation, diarrhea and other foodborne illnesses can be cut in half with just kids and staff maintaining their hands clean. Proper Storage of food after cooking is important in preventing the spread of bacteria from raw foods. Which is why it is best that raw foods should usually be store at the bottom of the fridge in order to avoid juices from dripping onto other foods or fruits. Foods should always be covered, wrapped, and stored in airtight containers in order to protect the food from
For most Americans, fresh vegetables come from the supermarket. One only has to walk down an aisle loaded with gleaming red tomatoes, juicy melons, fresh potatoes, and a plethora of other vegetables and fruits and gather whatever captures one's fancy or appetite. A person living in a Westernized culture often takes for granted the hard work, resource usage, and waste that occurs to bring food to him. Tomatoes, for example, currently follow a long and difficult route to the supermarket. To begin with, field workers must pick the tomatoes by hand while they are still green. The unripe tomatoes are then trucked to facilities where they are gassed with ethylene to artificially induce ripening (Engel 108). Treating green tomatoes with gas to make the red color appear before the tomato ripens allows them to be shipped with less bruising and spoilage because they are still hard, but this practice detracts from their flavor and makes them taste, as some like to say, like cardboard! After the tomatoes are gassed, the red (but tough) tomatoes are distributed to the supermarkets.