Freezing Food Products: Freezing food product

Freezing Food Products

Food should be properly processed before freezing in order to optimize the quality and shelf life of the product. When the product is stored in its original fresh state over a relatively long period of time, be frozen and stored at temperatures below 0F (about 17.7C). Only the highest quality products in good condition, should be frozen. The right choice of a variety of vegetables and fruits is very important if they will be placed in frozen storage. Some varieties are not suitable for freezing because processes, significantly reduce their quality and shelf life. Vegetables and fruits, which should be placed in frozen storage should be collected at the peak of their maturity. They must be quickly processed and frozen, to minimize chemical changes by enzymatic and microbial action. The following factors govern the highest quality and shelf life of any frozen food:

the nature and composition of the product to be frozen
care, selection, processing and preparation of products for freezing
a method of freezing
die storage conditions

List of foods usually frozen includes:

Fresh productsvegetables, fruits, juices, meat, poultry, seafood, and eggs (not the shell).
Prepared foodsbread, pastries and ice cream.
A wide choice of specially prepared and precooked food, including Lunches are Packed.

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