ANSWERS: 1
  • Freezing is a common method to retain food's nutrients and make it last longer. As part of the freezing process, ice crystals form and change a food's cellular makeup.

    Significance

    Ninety percent of a fruit's weight consists of water, and when fruit is frozen this water turns into ice crystals. The size of the ice crystals is affected by how quickly or slowly the fruit is frozen.

    Size

    Large ice crystals are formed in food that is frozen slowly. Small ice crystals form in quickly frozen foods.

    Considerations

    Large ice crystals form when you attempt to freeze too much fruit at one time and the freezing process takes too long. Fruit or vegetables with large ice crystals will be mushy when thawed. An example of this is a tomato, which will transform into a mushy pile of goo when thawed from a frozen state.

    Warning

    Meat with ice crystals must be cooked immediately after thawing, because freezing destroys the meat's cellular structure and leaves it prone to bacteria growth when thawing.

    Fun Fact

    Frozen fruit should be eaten before it has completely thawed for optimal taste and texture, because freezing and thawing change the molecular makeup of the fruit and can leave it mushy and strange tasting.

    Source:

    University of Minnesota: Freezing Fruits and Vegetables

    Cooks Illustrated: How to Freeze Summer Produce

    ATCO Blue Flame Kitchen: Freezing Fruit

    More Information:

    Clemson Cooperative Extension: Freezing Fruits and Vegetables

    Chef Classes: Meat Spoilage

Copyright 2023, Wired Ivy, LLC

Answerbag | Terms of Service | Privacy Policy