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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
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