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The industry has come a long way since the invention of the home freezer. Here are a few ways science is upgrading the frozen aisle:

Always thaw foods in the refrigerator, in cold water, or in the microwave to prevent bacterial growth. Page 2 Frozen Food Science and Technology Froze...

Using liquid nitrogen or carbon dioxide for ultra-rapid freezing. The industry has come a long way since

When it comes to freezing food, speed is everything. Slow freezing creates large ice crystals. These sharp crystals puncture cell walls in food, leading to mushy textures when thawed. in cold water

There is a common myth that frozen food is less nutritious than fresh food. Science tells a different story.

Exposure to air causes sublimation (ice turning directly into vapor), which leads to freezer burn.