Overview

freezing, quick


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Rapid freezing of food by exposure to a blast of air at a very low temperature. Unlike slow freezing, very small crystals of ice are formed which do not rupture the cells of the food and so the structure is relatively undamaged.

A quick-frozen food is commonly defined as one that has been cooled from a temperature of 0 °C to −5 °C or lower, in a period of not more than two hours, and then cooled to −18 °C.

Subjects: Medicine and Health.


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