19. Why is slow-freezing so damaging to food compared to fast freezing?

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13-03-2018
Chemistry

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19. Why is slow-freezing so damaging to food compared to fast freezing?

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LeafyBananaTree LeafyBananaTree · Answer 1 · 2018-03-13T16:58:40+01:00

LeafyBananaTree LeafyBananaTree

13-03-2018

If freezing is slow, large ice crystals will form, damaging the cell walls of the food Quick freezing = small crystals Slow freezing = large crystals ... Heat is removing so quickly that there is little time for dehydration of the cells and ice will be formed inside the cells numerously as small ice crystals

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