FREEZING PROCESS AND FROZEN FOODS

Freezing is a standard method used to preserve foods such as vegetables, meat, seafood, etc. This method is done by lowering the temperature of the food down to the freezing temperature (about - 20 degrees Celsius) for a short time, then freezing it at -16 degrees Celsius. Frozen food will keep intact its original properties in terms of shape and nutrition inside. Because microorganisms will freeze and stop growing at low temperatures, thus the method doesn't spoil food.

Methods of freezing foods

• Quick freezing method:

The quick freezing method is a method to help foods fall into a frozen state quickly. This technology not only helps to freeze quickly after a short time but also preserves some foods in the most optimal way. The advantage of this method is to prevent the maximum growth and development of harmful bacteria, ensures the health and safety of users, and preserves food longer. When stored by rapid freezing method, Food retains its original properties from shape to nutritional level.

• Slow freezing method:

When stored by slow freezing, food takes a long time to freeze. Therefore, It creates conditions for ice crystals in the cell to grow with large size, breaking and tearing cell membranes and destroying food tissue. As a result, product quality reduces nutritional value when defrosting food.

The benefits of frozen foods:

- Not to contain preservatives
- Retain full nutrients and inherent flavor
- Shorten processing time
- Food safety.

Go to see our frozen chili