Frozen food is food preserved under the process of freezing. Freezing food is a common method of food preservation which slows both food decay and, by turning water to ice, makes it unavailable for bacterial growth and chemical reactions. In physics and chemistry, freezing is the process of cooling a liquid to the temperature (called freezing point) where it turns solid. ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, texture and flavor. ... Water (from the Old English waeter; c. ... The acronym ICE can refer to: InterCity Express, a German high-speed train InterCity Express (CityTrain), an interurban train used by QR CityTrain in South East Queensland, Australia Internal combustion engine, a fuel engine In-circuit emulator, a computer hardware device In case of emergency, emergency number in mobile phones... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... A chemical reaction is a process that results in the interconversion of chemical substances [1]. The substance or substances initially involved in a chemical reaction are called reactants. ...

However, freezing only slows the deterioration of food; it does not stop it, and while it may stop the growth of micro-organisms, it does not necessarily kill them. Many enzyme reactions are only slowed by freezing, so it is often important to stop enzyme activity before freezing, either by blanching or by adding chemicals. Ribbon diagram of the enzyme TIM. TIM is catalytically perfect, meaning its conversion rate is limited, or nearly limited to its substrate diffusion rate. ... Wikibooks Cookbook has more about this subject: Blanching Blanching is a cooking term that describes a process of food preparation wherein the food substance is rapidly plunged into boiling water and then removed after a brief, timed interval and then plunged into iced water or placed under cold running water. ...

Foods may be preserved for several months by freezing, but not indefinitely. Long-term freezing requires a constant temperature of -18 °C or less. Some freezers cannot achieve, or are not kept at, that temperature. If the temperature in a freezer fluctuates, the length of time foods can be kept is reduced considerably. Freezer doors should be kept closed as much as possible, and only a small amount of unfrozen food should be added at one time. A degree Celsius (°C) is a unit of temperature named after the Swedish astronomer Anders Celsius (1701-1744), who first proposed a similar system in 1742. ... A freezer is a home appliance, usually found above the refrigerator that keeps foods frozen. ...

Freezing adversely affects the texture of many foods, and the texture of nearly all foods is damaged by thawing and re-freezing. Since water expands when it freezes, cell walls in food are often ruptured, resulting in food that is limp or pulpy when thawed. This is especially true of fruits and vegetables that have a high water content. Less damage is done to vegetables that are high in starch. Less damage is also done if the food is frozen quickly, so unfrozen food should be placed in the coldest areas, which are near the bottom of the freezer. Some additives, such as sugar or sorbitol, can hinder water's crystallization and preserve the food's cellular structure. Defects in the texture of thawed food can sometimes be obscured by cooking. Ice cream is an example of a food which is intended for consumption while frozen. Melting - Wikipedia /**/ @import /skins/monobook/IE50Fixes. ... A cell wall is a more or less solid layer surrounding a cell. ... Fruit stall in Barcelona, Catalonia. ... η Vegetables in a Market Venn diagram representing the relationship between (botanical) fruits and vegetables. ... Starch is a complex carbohydrate which is insoluble in water, it is used by plants as a way to store excess glucose. ... Magnified crystals of refined sugar In general use, non-scientists take sugar to mean sucrose, also called table sugar or saccharose, a white crystalline solid disaccharide. ... Sorbitol, also known as glucitol, is a sugar alcohol the body metabolises slowly. ... Crystal (disambiguation) Insulin crystals A crystal is a solid in which the constituent atoms, molecules, or ions are packed in a regularly ordered, repeating pattern extending in all three spatial dimensions. ... Cooking is an act of preparing food for eating. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ...

American inventor Clarence Birdseye (1886-1956), who developed the quick-freezing process of food preservation in the early 20th century, is considered the father of the frozen-food industry. Clarence Birdseye (December 9, 1886 - October 7, 1956), is considered the founder of the modern frozen food industry. ... 1886 (MDCCCLXXXVI) is a common year starting on Friday (click on link to calendar) // Events January 18 - Modern field hockey is born with the formation of The Hockey Association in England. ... 1956 (MCMLVI) was a leap year starting on Sunday of the Gregorian calendar. ... (19th century - 20th century - 21st century - more centuries) Decades: 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s 1990s As a means of recording the passage of time, the 20th century was that century which lasted from 1901–2000 in the sense of the Gregorian calendar (1900–1999 in the...

The food industry uses a technique called flash freezing, an application of supercooling, to quickly freeze food items. In this case, water contained inside the food is subjected to temperatures well below its melting/freezing point (273K or 0°C). This causes the water inside the foods to freeze very quickly. The food industry is the complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. ... Flash freezing refers to the application of supercooling in various kinds of industries whereby objects are quickly frozen by subjecting them to super low temperatures. ... Supercooling is the process of chilling a liquid below its freezing point, without it becoming solid. ... The melting point of a solid is the temperature at which it changes state from solid to liquid. ...

Many Arctic communities would preserve food in holes or larders dug into the ice. There is a tradition in Scandinavia of preserving fish and especially herrings in this way. The red line indicates the 10°C isotherm in July, commonly used to define the Arctic region border The Arctic is the area around the Earths North Pole. ... A Larder is a cool area for storing food prior to use. ... Scandinavia is a region in Northern Europe named after the Scandinavian Peninsula. ... The Guppy, also known as guppie (Poecilia reticulata) is one of the most popular freshwater aquarium fish species in the world. ... Species Clupea alba Clupea bentincki Clupea caspiopontica Clupea chrysotaenia Clupea elongata Clupea halec Clupea harengus Clupea inermis Clupea leachii Clupea lineolata Clupea minima Clupea mirabilis Clupea pallasii Clupea sardinacaroli Clupea sulcata Herrings are small oily fish of the genus Clupea found in the temperate, shallow waters of the North Atlantic...

Freezing is also one of the most commonly used processes commercially and domestically for preserving prepared foodstuffs which would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months' storage.

Cold stores provide large-volume, long-term storage for strategic food stocks held in case of national emergency in many countries.

See also

• Brain freeze

Brain Freeze or ice cream headache is a term used to refer to the pain sometimes inflicted by devouring something cold like ice cream or a cold beverage, often very quickly. ...

External links

• National Center for Home Food Preservation - How do I...Freeze