Propose of Freezing Food
Inhibition of Microbial Growth
Behind the development of frozen foods was the issue of food safety.
When microorganisms decompose and ferment the various components in food, the food spoils. Therefore, in order to maintain the quality of food, it was necessary to suppress the activity and growth of microorganisms.
So then, why does freezing food suppress the movement of microorganisms?
Moisture is essential for microorganisms to be active. However, when food is frozen, the water in the food solidifies into ice crystals, and the microorganisms cannot obtain water. As a result, the microorganisms are unable to operate.
Microorganisms that cause food poisoning, such as anisakiasis, are less likely to proliferate when the temperature drops below 10℃ (50℉), and become almost inactive at 0℃ (32℉). Microorganisms that are resistant to low temperatures also become inactive at temperatures below -10℃ (14℉).
Most microorganisms are active in the temperature range of 10℃ (50℉) to 60℃ (140℉), so at room temperature, food becomes a breeding ground for microorganisms. Reducing the water content, like desiccation treatment, inhibits the growth and activity of bacteria, preserving the food.
Prevent from Deteriorate
It is true that the same principle as the desiccation treatment is used to protect the food from microorganisms. However, if the water is removed from the food, it will have a dry texture. This is not protecting the quality of the food. Also, oxidation of food also leads to deterioration. To solve these problems, it was necessary to freeze the food.
Other Advantages
The main purpose of freezing is to stop food spoilage. However, it also has the advantage of extending the quality retention period. For example, the lower the freezing temperature, the longer the taste and texture can be maintained. For this reason, the standard distribution temperature for frozen foods is -18℃ (-0.4℉) or lower according to the Codex standard.
* The Codex standard is an international regulation imposed on the management of food products that is necessary to protect the health of consumers.
In order to maintain the safety, taste, and texture of food, the proses of freezing have been developed. Freezing technology is now used not only for storage. but also for transportation.