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class="vector-toc-numb">2</span> <span>History</span> </div> </a> <ul id="toc-History-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Technology" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Technology"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Technology</span> </div> </a> <ul id="toc-Technology-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Packaging" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Packaging"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Packaging</span> </div> </a> <ul id="toc-Packaging-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Effects_on_nutrients" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Effects_on_nutrients"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Effects on nutrients</span> </div> </a> <button aria-controls="toc-Effects_on_nutrients-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Effects on nutrients subsection</span> </button> <ul id="toc-Effects_on_nutrients-sublist" class="vector-toc-list"> <li id="toc-Vitamin_content_of_frozen_fruits_and_vegetables" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Vitamin_content_of_frozen_fruits_and_vegetables"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1</span> <span>Vitamin content of frozen fruits and vegetables</span> </div> </a> <ul id="toc-Vitamin_content_of_frozen_fruits_and_vegetables-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Effectiveness" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Effectiveness"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Effectiveness</span> </div> </a> <ul id="toc-Effectiveness-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Defrosting" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Defrosting"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>Defrosting</span> </div> </a> <ul id="toc-Defrosting-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Quality" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Quality"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>Quality</span> </div> </a> <ul id="toc-Quality-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Reaction" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Reaction"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>Reaction</span> </div> </a> <ul id="toc-Reaction-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">10</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Notes" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Notes"> <div class="vector-toc-text"> <span class="vector-toc-numb">11</span> <span>Notes</span> </div> </a> <ul id="toc-Notes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">12</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">13</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Frozen food</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" 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Available in 36 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-36" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">36 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%AA%D8%AC%D9%85%D9%8A%D8%AF_%D8%A7%D9%84%D8%B7%D8%B9%D8%A7%D9%85" title="تجميد الطعام – Arabic" lang="ar" hreflang="ar" data-title="تجميد الطعام" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%97%D0%B0%D0%BC%D1%80%D0%B0%D0%B7%D0%B5%D0%BD%D0%B0_%D1%85%D1%80%D0%B0%D0%BD%D0%B0" title="Замразена храна – Bulgarian" lang="bg" hreflang="bg" data-title="Замразена храна" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Congelaci%C3%B3_d%27aliments" title="Congelació d'aliments – Catalan" lang="ca" hreflang="ca" data-title="Congelació d'aliments" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Tiefk%C3%BChlkost" title="Tiefkühlkost – German" lang="de" hreflang="de" data-title="Tiefkühlkost" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/K%C3%BClmutatud_toit" title="Külmutatud toit – Estonian" lang="et" hreflang="et" data-title="Külmutatud toit" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Congelaci%C3%B3n_de_alimentos" title="Congelación de alimentos – Spanish" lang="es" hreflang="es" data-title="Congelación de alimentos" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Frostigita_man%C4%9Da%C4%B5o" title="Frostigita manĝaĵo – Esperanto" lang="eo" hreflang="eo" data-title="Frostigita manĝaĵo" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%BA%D8%B0%D8%A7%DB%8C_%D9%85%D9%86%D8%AC%D9%85%D8%AF" title="غذای منجمد – Persian" lang="fa" hreflang="fa" data-title="غذای منجمد" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Cong%C3%A9lation" title="Congélation – French" lang="fr" hreflang="fr" data-title="Congélation" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Conxelaci%C3%B3n_dos_alimentos" title="Conxelación dos alimentos – Galician" lang="gl" hreflang="gl" data-title="Conxelación dos alimentos" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EB%83%89%EB%8F%99%EC%8B%9D%ED%92%88" title="냉동식품 – Korean" lang="ko" hreflang="ko" data-title="냉동식품" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%8D%D5%B6%D5%B6%D5%A4%D5%A1%D5%B4%D5%A9%D5%A5%D6%80%D6%84%D5%AB_%D5%BD%D5%A1%D5%BC%D5%A5%D6%81%D5%B8%D6%82%D5%B4" title="Սննդամթերքի սառեցում – Armenian" lang="hy" hreflang="hy" data-title="Սննդամթերքի սառեցում" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Makanan_beku" title="Makanan beku – Indonesian" lang="id" hreflang="id" data-title="Makanan beku" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-is mw-list-item"><a href="https://is.wikipedia.org/wiki/Fryst_matv%C3%A6li" title="Fryst matvæli – Icelandic" lang="is" hreflang="is" data-title="Fryst matvæli" data-language-autonym="Íslenska" data-language-local-name="Icelandic" class="interlanguage-link-target"><span>Íslenska</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%94%D7%A7%D7%A4%D7%90%D7%AA_%D7%9E%D7%96%D7%95%D7%9F" title="הקפאת מזון – Hebrew" lang="he" hreflang="he" data-title="הקפאת מזון" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Panganan_beku" title="Panganan beku – Javanese" lang="jv" hreflang="jv" data-title="Panganan beku" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-lb mw-list-item"><a href="https://lb.wikipedia.org/wiki/D%C3%A9ifkillkascht" title="Déifkillkascht – Luxembourgish" lang="lb" hreflang="lb" data-title="Déifkillkascht" data-language-autonym="Lëtzebuergesch" data-language-local-name="Luxembourgish" class="interlanguage-link-target"><span>Lëtzebuergesch</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Makanan_sejuk_beku" title="Makanan sejuk beku – Malay" lang="ms" hreflang="ms" data-title="Makanan sejuk beku" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Diepvriezen" title="Diepvriezen – Dutch" lang="nl" hreflang="nl" data-title="Diepvriezen" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E5%86%B7%E5%87%8D%E9%A3%9F%E5%93%81" title="冷凍食品 – Japanese" lang="ja" hreflang="ja" data-title="冷凍食品" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-oc mw-list-item"><a href="https://oc.wikipedia.org/wiki/Congelacion" title="Congelacion – Occitan" lang="oc" hreflang="oc" data-title="Congelacion" data-language-autonym="Occitan" data-language-local-name="Occitan" class="interlanguage-link-target"><span>Occitan</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Mro%C5%BConka" title="Mrożonka – Polish" lang="pl" hreflang="pl" data-title="Mrożonka" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Alimento_congelado" title="Alimento congelado – Portuguese" lang="pt" hreflang="pt" data-title="Alimento congelado" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/Ushqimi_i_ngrir%C3%AB" title="Ushqimi i ngrirë – Albanian" lang="sq" hreflang="sq" data-title="Ushqimi i ngrirë" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target"><span>Shqip</span></a></li><li class="interlanguage-link interwiki-scn mw-list-item"><a href="https://scn.wikipedia.org/wiki/Agghiacciamentu" title="Agghiacciamentu – Sicilian" lang="scn" hreflang="scn" data-title="Agghiacciamentu" data-language-autonym="Sicilianu" data-language-local-name="Sicilian" class="interlanguage-link-target"><span>Sicilianu</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Frozen_food" title="Frozen food – Simple English" lang="en-simple" hreflang="en-simple" data-title="Frozen food" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/Konzervisanje_namirnica_zamrzavanjem" title="Konzervisanje namirnica zamrzavanjem – Serbian" lang="sr" hreflang="sr" data-title="Konzervisanje namirnica zamrzavanjem" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Pakaste" title="Pakaste – Finnish" lang="fi" hreflang="fi" data-title="Pakaste" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv badge-Q70894304 mw-list-item" title=""><a href="https://sv.wikipedia.org/wiki/Djupfryst" title="Djupfryst – Swedish" lang="sv" hreflang="sv" data-title="Djupfryst" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B8%9C%E0%B8%A5%E0%B8%B4%E0%B8%95%E0%B8%A0%E0%B8%B1%E0%B8%93%E0%B8%91%E0%B9%8C%E0%B8%AD%E0%B8%B2%E0%B8%AB%E0%B8%B2%E0%B8%A3%E0%B9%81%E0%B8%8A%E0%B9%88%E0%B9%80%E0%B8%A2%E0%B8%B7%E0%B8%AD%E0%B8%81%E0%B9%81%E0%B8%82%E0%B9%87%E0%B8%87" title="ผลิตภัณฑ์อาหารแช่เยือกแข็ง – Thai" lang="th" hreflang="th" data-title="ผลิตภัณฑ์อาหารแช่เยือกแข็ง" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Dondurulmu%C5%9F_g%C4%B1da" title="Dondurulmuş gıda – Turkish" lang="tr" hreflang="tr" data-title="Dondurulmuş gıda" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%97%D0%B0%D0%BC%D0%BE%D1%80%D0%BE%D0%B6%D0%B5%D0%BD%D1%96_%D0%BF%D1%80%D0%BE%D0%B4%D1%83%D0%BA%D1%82%D0%B8" title="Заморожені продукти – Ukrainian" lang="uk" hreflang="uk" data-title="Заморожені продукти" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/%C4%90%C3%B4ng_l%E1%BA%A1nh_(th%E1%BB%B1c_ph%E1%BA%A9m)" title="Đông lạnh (thực phẩm) – Vietnamese" lang="vi" hreflang="vi" data-title="Đông lạnh (thực phẩm)" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-war mw-list-item"><a href="https://war.wikipedia.org/wiki/Pinabagtik_nga_pagkaon" title="Pinabagtik nga pagkaon – Waray" lang="war" hreflang="war" data-title="Pinabagtik nga pagkaon" 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<div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Food stored at temperatures below the freezing point of water, for extending its shelf life</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Frozen_berries_(35379207760).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Frozen_berries_%2835379207760%29.jpg/220px-Frozen_berries_%2835379207760%29.jpg" decoding="async" width="220" height="158" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Frozen_berries_%2835379207760%29.jpg/330px-Frozen_berries_%2835379207760%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Frozen_berries_%2835379207760%29.jpg/440px-Frozen_berries_%2835379207760%29.jpg 2x" data-file-width="6684" data-file-height="4800" /></a><figcaption>Frozen berries</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Superstorewinkler4.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/50/Superstorewinkler4.JPG/220px-Superstorewinkler4.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/50/Superstorewinkler4.JPG/330px-Superstorewinkler4.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/50/Superstorewinkler4.JPG/440px-Superstorewinkler4.JPG 2x" data-file-width="2560" data-file-height="1920" /></a><figcaption>A frozen processed foods aisle at a <a href="/wiki/Supermarket" title="Supermarket">supermarket</a> in Canada</figcaption></figure> <p><a href="/wiki/Freezing" title="Freezing">Freezing</a> food <a href="/wiki/Food_preservation" title="Food preservation">preserves</a> it from the time it is prepared to the time it is eaten. Since early times,<sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Manual_of_Style/Dates_and_numbers#Chronological_items" title="Wikipedia:Manual of Style/Dates and numbers"><span title="The time period mentioned near this tag is ambiguous. (January 2024)">when?</span></a></i>]</sup> farmers, fishermen, and trappers have preserved grains and produce in unheated buildings during the winter season.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Freezing food slows <a href="/wiki/Decomposition" title="Decomposition">decomposition</a> by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the <a href="/wiki/Food_industry" title="Food industry">food commodity industry</a>, there are two processes: mechanical and cryogenic (or <a href="/wiki/Flash_freezing" title="Flash freezing">flash freezing</a>). The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. <a href="/wiki/Cryogenic_freezing" class="mw-redirect" title="Cryogenic freezing">Cryogenic freezing</a> is the quickest freezing technology available due to the ultra low liquid nitrogen temperature −196 °C (−320 °F).<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p><p>Preserving food in domestic kitchens during modern times is achieved using household <a href="/wiki/Freezer" class="mw-redirect" title="Freezer">freezers</a>. Accepted advice to householders was to freeze food on the day of purchase. An initiative by a supermarket group in 2012 (backed by the UK's <a href="/wiki/Waste_%26_Resources_Action_Programme" title="Waste & Resources Action Programme">Waste & Resources Action Programme</a>) promotes the freezing of food "as soon as possible up to the product's <a href="/wiki/Use_by_date" class="mw-redirect" title="Use by date">'use by' date</a>". The <a href="/wiki/Food_Standards_Agency" title="Food Standards Agency">Food Standards Agency</a> was reported as supporting the change, provided the food had been stored correctly up to that time.<sup id="cite_ref-guardian_changes_food_freezing_advice_3-0" class="reference"><a href="#cite_note-guardian_changes_food_freezing_advice-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Preservatives">Preservatives</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Frozen_food&action=edit&section=1" title="Edit section: Preservatives"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Frozen products do not require any added <a href="/wiki/Food_preservative#Preservatives_in_foods" class="mw-redirect" title="Food preservative">preservatives</a> because <a href="/wiki/Microorganism" title="Microorganism">microorganisms</a> do not grow when the temperature of the food is below −9.5 °C (15 °F), which is sufficient on its own in preventing food spoilage. Long-term <a href="/wiki/Food_preservation" title="Food preservation">preservation</a> of food may call for food storage at even lower temperatures. <a href="/wiki/Carboxymethylcellulose" class="mw-redirect" title="Carboxymethylcellulose">Carboxymethylcellulose</a> (CMC), a tasteless and odorless stabilizer, is typically added to frozen food because it does not adulterate the quality of the product.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="History">History</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Frozen_food&action=edit&section=2" title="Edit section: History"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Frozen_food" title="Special:EditPage/Frozen food">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed.</span> <span class="date-container"><i>(<span class="date">July 2024</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p>Natural food freezing (using winter frosts) had been in use by people in cold climates for centuries. </p><p>In 1861 <a href="/wiki/Thomas_Sutcliffe_Mort" title="Thomas Sutcliffe Mort">Thomas Sutcliffe Mort</a> established at <a href="/wiki/Darling_Harbour" title="Darling Harbour">Darling Harbour</a> in <a href="/wiki/Sydney" title="Sydney">Sydney</a>, Australia, the world's first freezing works, which later became the New South Wales Fresh Food and Ice Company. Mort financed experiments by <a href="/w/index.php?title=Eugene_Dominic_Nicolle&action=edit&redlink=1" class="new" title="Eugene Dominic Nicolle (page does not exist)">Eugene Dominic Nicolle</a>, a French born engineer who had arrived in Sydney in 1853 and registered his first ice-making patent in 1861. The first trial shipment of frozen meat to London was in 1868. Although their machinery was never used in the frozen meat trade, Mort and Nicolle developed commercially viable systems for domestic trade. The financial return on that investment was minimal for Mort. Regular shipments of frozen meat from Australia and New Zealand to Europe began in 1881, with a consignment of frozen New Zealand sheep exported to London on board the <i><a href="/wiki/Dunedin_(ship)" title="Dunedin (ship)">Dunedin</a></i>. </p><p>By 1885 a small number of chickens and geese were being shipped from Russia to London in insulated cases using this technique. By March 1899, the "British Refrigeration and Allied Interests" reported that a food importing business, "Baerselman Bros", was shipping some 200,000 frozen geese and chickens per week from three Russian depots to New Star Wharf, Lower Shadwell, London over three or four winter months. This trade in frozen food was enabled by the introduction of Linde cold air freezing plants in three Russian depots and the London warehouse. The Shadwell warehouse stored the frozen goods until they were shipped to markets in <a href="/wiki/London" title="London">London</a>, <a href="/wiki/Birmingham" title="Birmingham">Birmingham</a>, <a href="/wiki/Liverpool" title="Liverpool">Liverpool</a> and <a href="/wiki/Manchester" title="Manchester">Manchester</a>. The techniques were later expanded to the <a href="/wiki/Meat-packing_industry" title="Meat-packing industry">meat-packing industry</a>. </p><p>From 1929, <a href="/wiki/Clarence_Birdseye" title="Clarence Birdseye">Clarence Birdseye</a> introduced "<a href="/wiki/Flash_freezing" title="Flash freezing">flash freezing</a>" to the American public. Birdseye first became interested in food freezing during fur-trapping expeditions to <a href="/wiki/Labrador" title="Labrador">Labrador</a> in 1912 and 1916, where he saw the natives use natural freezing to preserve foods.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> A 1920s hunting trip to Canada, where he witnessed the traditional methods of the indigenous Inuit people, directly inspired Birdseye's food preserving method.<sup id="cite_ref-p318_6-0" class="reference"><a href="#cite_note-p318-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p><p>The Icelandic Fisheries Commission was created in 1934 to initiate innovation in the industry, and encouraged fishermen to start quick-freezing their catch. <a href="/wiki/%C3%8Dsh%C3%BAsf%C3%A9lag_%C3%8Dsfir%C3%B0inga" title="Íshúsfélag Ísfirðinga">Íshúsfélag Ísfirðinga</a>, one of the first frozen fish companies, was formed in <a href="/wiki/%C3%8Dsafj%C3%B6r%C3%B0ur" title="Ísafjörður">Ísafjörður</a>, Iceland, by a merger in 1937.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> More advanced attempts include food frozen for <a href="/wiki/Eleanor_Roosevelt" title="Eleanor Roosevelt">Eleanor Roosevelt</a> on her trip to Russia. Other experiments involving orange juice, ice cream and vegetables were conducted by the military near the end of World War II. </p> <div class="mw-heading mw-heading2"><h2 id="Technology">Technology</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Frozen_food&action=edit&section=3" title="Edit section: Technology"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Tsukiji.CuttingFrozenTuna.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/84/Tsukiji.CuttingFrozenTuna.jpg/220px-Tsukiji.CuttingFrozenTuna.jpg" decoding="async" width="220" height="295" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/84/Tsukiji.CuttingFrozenTuna.jpg/330px-Tsukiji.CuttingFrozenTuna.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/84/Tsukiji.CuttingFrozenTuna.jpg/440px-Tsukiji.CuttingFrozenTuna.jpg 2x" data-file-width="1133" data-file-height="1520" /></a><figcaption>Cutting frozen <a href="/wiki/Tuna" title="Tuna">tuna</a> using a <a href="/wiki/Bandsaw" title="Bandsaw">bandsaw</a> in the <a href="/wiki/Tsukiji_fish_market" title="Tsukiji fish market">Tsukiji fish market</a> in Tokyo, Japan (2002)</figcaption></figure> <p>The freezing technique itself, just like the frozen food market, is developing to become faster, more efficient and more cost-effective. As demonstrated by Birdseye's work, faster freezing means smaller ice crystals and a better-preserved product.<sup id="cite_ref-FAO_8-0" class="reference"><a href="#cite_note-FAO-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p><p>Birdseye's original <b>cryogenic freezing</b> approach using immersion in <a href="/wiki/Liquid_nitrogen" title="Liquid nitrogen">liquid nitrogen</a> is still used.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> Due to its cost, however, use is limited to fish fillets, seafood, fruits, and berries. It is also possible to freeze food by immersion in the warmer (at −70 °C (−94 °F)), but cheaper, <a href="/wiki/Liquid_carbon_dioxide" title="Liquid carbon dioxide">liquid carbon dioxide</a>, which can be produced by mechanical freezing (see below).<sup id="cite_ref-FAO_8-1" class="reference"><a href="#cite_note-FAO-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p><p>Most frozen food is instead frozen using a <i>mechanical</i> process using the <a href="/wiki/Vapor-compression_refrigeration" title="Vapor-compression refrigeration">vapor-compression refrigeration</a> technology similar to ordinary <a href="/wiki/Freezer" class="mw-redirect" title="Freezer">freezers</a>. Such a process is cheaper at scale, but is usually slower. (There is also more upfront investment in the form of construction.) Nevertheless, a wide variety of processes have been devised to achieve faster <a href="/wiki/Heat_transfer" title="Heat transfer">heat transfer</a> from the food to the refrigerant:<sup id="cite_ref-FAO_8-2" class="reference"><a href="#cite_note-FAO-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p> <ul><li><b>Air-blast freezing</b> is the oldest and cheapest approach. Food is placed into freezing rooms where the air is cold. Air is either forced ("blasted") onto the food or left static. This setup allows large chunks of food (usually meat or fish) to be more easily processed compared to other methods, but is quite slow. <ul><li><b>Belt freezers</b> simply put a <a href="/wiki/Conveyor_belt" title="Conveyor belt">conveyor belt</a> inside a cold room.</li> <li><b>Tunnel freezing</b> is a variant of air-blast freezing where food is put onto trolley racks and sent into a tunnel where cold air is continuously circulated.</li> <li><b>Fluidized bed freezing</b> is a variant of air-blast freezing where <a href="/wiki/Pelletizing" title="Pelletizing">pelletized</a> food is blown by fast-moving cold air from below, forming a <a href="/wiki/Fluidized_bed" title="Fluidized bed">fluidized bed</a>. The small size of the food combined with the fast-flowing air provides good heat transfer and therefore quicker freezing.</li></ul></li> <li><b>Contact freezing</b> uses physical contact other than air to transfer the heat. <b>Direct contact freezing</b> puts the product directly in contact with the refrigerant, while <b>indirect contact freezing</b> uses a plate in between. <ul><li><b>Plate freezing</b> is the most common form of contact freezing. Food is put between cold metal plates and then lightly pressed to maintain contact.</li> <li><b>Contact belt freezing</b> combines a conveyor belt with plate freezing. It is usually used for fruit pulps, egg yolk, sauces and soups.</li> <li><b>Immersion freezing</b> dips the product into a cold refrigerant liquid to freeze it, usually on a conveyor belt. The product may be in direct contact with the liquid, or be separated by a membrane. It can be used for freezing the outer shell of large particles to reduce water loss.</li></ul></li></ul> <p><a href="/wiki/Individual_Quick_Freezing" class="mw-redirect" title="Individual Quick Freezing">Individual Quick Freezing</a> is a descriptive term that includes all forms of freezing that is "individual" (not in a whole block) and "quick" (taking a maximum of several minutes). It may correspond to cryogenic freezing, fluidized bed freezing, or any other technique that meets the definition. </p> <div class="mw-heading mw-heading2"><h2 id="Packaging">Packaging</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Frozen_food&action=edit&section=4" title="Edit section: Packaging"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Frozen <a href="/wiki/Food_packaging" title="Food packaging">food packaging</a> must maintain its integrity throughout filling, sealing, freezing, storage, transportation, thawing, and often cooking.<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> As many frozen foods are cooked in a <a href="/wiki/Microwave_oven" title="Microwave oven">microwave oven</a>, manufacturers have developed packaging that can go directly from freezer to the microwave. </p><p>In 1974, the first differential heating container (DHC) was sold to the public. A DHC is a sleeve of metal designed to allow frozen foods to receive the correct amount of heat. Various sized apertures were positioned around the sleeve. The consumer would put the frozen dinner into the sleeve according to what needed the most heat. This ensured proper cooking.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p><p>Today there are multiple options for packaging frozen foods. Boxes, cartons, bags, pouches, <a href="/wiki/Boil-in-Bag" class="mw-redirect" title="Boil-in-Bag">Boil-in-Bags</a>, lidded trays and pans, crystallized <a href="/wiki/Polyethylene_terephthalate" title="Polyethylene terephthalate">PET</a> trays, and composite and plastic cans.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p><p>Scientists continue to research new aspects of frozen food packaging. <a href="/wiki/Active_packaging" title="Active packaging">Active packaging</a> offers many new technologies that can actively sense and then neutralize the presence of bacteria or other harmful species. Active packaging can extend shelf-life, maintain product safety, and help preserve the food over a longer period of time. Several functions of active packaging are being researched: </p> <ul><li><a href="/wiki/Oxygen_scavenger" title="Oxygen scavenger">Oxygen scavengers</a></li> <li><a href="/wiki/Time_Temperature_Indicator" class="mw-redirect" title="Time Temperature Indicator">Time Temperature Indicators</a> and digital <a href="/wiki/Temperature_data_logger" title="Temperature data logger">temperature data loggers</a></li> <li>Antimicrobials</li> <li>Carbon Dioxide controllers</li> <li>Microwave <a href="/wiki/Susceptor" title="Susceptor">susceptors</a></li> <li>Moisture control: <a href="/wiki/Water_activity" title="Water activity">Water activity</a>, <a href="/wiki/Moisture_vapor_transmission_rate" title="Moisture vapor transmission rate">Moisture vapor transmission rate</a>, etc.</li> <li>Flavor enhancers</li> <li>Odor generators</li> <li>Oxygen-permeable films</li> <li>Oxygen generators<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup></li></ul> <div class="mw-heading mw-heading2"><h2 id="Effects_on_nutrients">Effects on nutrients</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Frozen_food&action=edit&section=5" title="Edit section: Effects on nutrients"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The process of flash freezing itself generally effectively retain the nutrient content of foodstuff with minor losses of vitamins, making them a cost-effective and nutritious substitute from fresh equivalents. However, pre-seasoned frozen food, such as packaged meals, may have a significant amounts of salt and fats added. It is therefore recommended to read the nutrition label and the ingredients list.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Vitamin_content_of_frozen_fruits_and_vegetables">Vitamin content of frozen fruits and vegetables</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Frozen_food&action=edit&section=6" title="Edit section: Vitamin content of frozen fruits and vegetables"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Vitamin_C" title="Vitamin C">Vitamin C</a>: Usually lost in a higher concentration than any other vitamin.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> A study was performed on peas to determine the cause of vitamin C loss. A vitamin loss of 10% occurred during the blanching phase with the rest of the loss occurring during the cooling and washing stages.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> The vitamin loss was not actually accredited to the freezing process. Another experiment was performed involving peas and lima beans. Frozen and canned vegetables were both used in the experiment. The frozen vegetables were stored at −23 °C (−10 °F) and the canned vegetables were stored at room temperature 24 °C (75 °F). After 0, 3, 6, and 12 months of storage, the vegetables were analyzed with and without cooking. O'Hara, the scientist performing the experiment said, "From the view point of the vitamin content of the two vegetables when they were ready for the plate of the consumer, there did not appear to be any marked advantages attributable to method of preservation, frozen storage, processed in a tin, or processed in glass."<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Thiamine" title="Thiamine">Vitamin B<sub>1</sub></a> (Thiamin): A vitamin loss of 25% is normal. Thiamin is easily soluble in water and is destroyed by heat.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Riboflavin" title="Riboflavin">Vitamin B<sub>2</sub></a> (Riboflavin): Not much research has been done to determine how freezing affects Riboflavin levels. Studies that have been performed are inconclusive. One study found an 18% vitamin loss in green vegetables, while another found a 4% loss.<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> It is commonly accepted that the loss of Riboflavin has to do with the preparation for freezing rather than the freezing process itself.</li> <li><a href="/wiki/Vitamin_A" title="Vitamin A">Vitamin A</a> (Carotene): There is little loss of carotene during preparation for freezing and freezing of most vegetables. Much of the vitamin loss is incurred during the extended storage period.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup></li></ul> <div class="mw-heading mw-heading2"><h2 id="Effectiveness">Effectiveness</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Frozen_food&action=edit&section=7" title="Edit section: Effectiveness"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Antarctica_Frozen_Food_Warehouse.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Antarctica_Frozen_Food_Warehouse.jpg/220px-Antarctica_Frozen_Food_Warehouse.jpg" decoding="async" width="220" height="330" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Antarctica_Frozen_Food_Warehouse.jpg/330px-Antarctica_Frozen_Food_Warehouse.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Antarctica_Frozen_Food_Warehouse.jpg/440px-Antarctica_Frozen_Food_Warehouse.jpg 2x" data-file-width="2592" data-file-height="3888" /></a><figcaption>A frozen food warehouse at <a href="/wiki/McMurdo_Station" title="McMurdo Station">McMurdo Station</a>, <a href="/wiki/Antarctica" title="Antarctica">Antarctica</a></figcaption></figure> <p>Freezing is an effective form of food preservation because the pathogens that cause food spoilage are either killed or do not grow very rapidly at reduced temperatures. The process is less effective in food preservation than are thermal techniques, such as boiling, because pathogens are more likely to be able to survive cold temperatures rather than hot temperatures.<sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> One of the problems surrounding the use of freezing as a method of food preservation is the danger that pathogens deactivated (but not killed) by the process will once again become active when the frozen food thaws. </p><p>Foods may be preserved for several months by freezing. Long-term frozen storage requires a constant temperature of −18 °C (0 °F) or less.<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Defrosting">Defrosting</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Frozen_food&action=edit&section=8" title="Edit section: Defrosting"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>To be used, many <a href="/wiki/Cooking" title="Cooking">cooked</a> foods that have been previously frozen require defrosting prior to consumption. Preferably, some frozen meats should be defrosted prior to cooking to achieve the best outcome: cooked through evenly and of good texture. </p><p>The defrost system in freezers helps the equipment to perform properly, without thick layers of ice developing, thus preventing the evaporator coil from absorbing heat and cooling the cabinet. </p><p>Ideally, most frozen foods should be defrosted in a <a href="/wiki/Refrigerator" title="Refrigerator">refrigerator</a> to avoid significant growth of <a href="/wiki/Pathogen" title="Pathogen">pathogens</a>. However, this can require considerable time. </p><p>Food is often defrosted in one of several ways: </p> <ul><li>at room temperature; this is dangerous since the outside may be defrosted while the inside remains frozen<sup id="cite_ref-nsf_23-0" class="reference"><a href="#cite_note-nsf-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup></li> <li>in a refrigerator<sup id="cite_ref-nsf_23-1" class="reference"><a href="#cite_note-nsf-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup></li> <li>in a <a href="/wiki/Microwave_oven" title="Microwave oven">microwave oven</a><sup id="cite_ref-nsf_23-2" class="reference"><a href="#cite_note-nsf-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup></li> <li>wrapped in plastic and placed in cold water<sup id="cite_ref-nsf_23-3" class="reference"><a href="#cite_note-nsf-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> or under cold running water</li></ul> <p>People sometimes defrost frozen foods at <a href="/wiki/Room_temperature" title="Room temperature">room temperature</a> because of time constraints or ignorance. Such foods should be promptly consumed after cooking or discarded and never be refrozen or refrigerated since pathogens are not killed by the refreezing process.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2020)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading2"><h2 id="Quality">Quality</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Frozen_food&action=edit&section=9" title="Edit section: Quality"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The speed of freezing has a direct impact on the size and the number of ice crystals formed within a food product's cells and extracellular space. Slow freezing leads to fewer but larger ice crystals while fast freezing leads to smaller but more numerous ice crystals. This difference in ice crystal size can affect the degree of residual enzymatic activity during frozen storage via the process of freeze concentration, which occurs when enzymes and solutes present in a fluid medium are concentrated between ice crystal formations.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> Increased levels of freeze concentration, mediated by the formation of large ice crystals, can promote <a href="/wiki/Food_browning#Enzymatic_browning" title="Food browning">enzymatic browning</a>.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> </p><p>Large ice crystals can also puncture the walls of the cells of the food product which will cause a degradation of the texture of the product as well as the loss of its natural juices during thawing.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> That is why there will be a qualitative difference observed between food products frozen by ventilated mechanical freezing, non-ventilated mechanical freezing or cryogenic freezing with liquid nitrogen.<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Reaction">Reaction</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Frozen_food&action=edit&section=10" title="Edit section: Reaction"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>According to a 2007 study, an American consumes frozen food on average 71 times a year, most of which are pre-cooked <a href="/wiki/Frozen_meal" title="Frozen meal">frozen meals</a>.<sup id="cite_ref-agecon_29-0" class="reference"><a href="#cite_note-agecon-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Frozen_food&action=edit&section=11" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239009302">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{clear:left;float:left;margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul> <ul><li><a href="/wiki/Frozen_dessert" title="Frozen dessert">Frozen dessert</a></li> <li><a href="/wiki/List_of_frozen_food_brands" title="List of frozen food brands">List of frozen food brands</a> <ul><li><a href="/wiki/List_of_frozen_dessert_brands" title="List of frozen dessert brands">List of frozen dessert brands</a></li> <li><a href="/wiki/List_of_ice_cream_brands" title="List of ice cream brands">List of ice cream brands</a></li></ul></li> <li><a href="/wiki/Refrigerator" title="Refrigerator">Refrigerator</a></li> <li><a href="/wiki/Boil-in-bag" title="Boil-in-bag">Boil-in-bag</a></li> <li><a href="/wiki/Cold_chain" title="Cold chain">Cold chain</a></li> <li><a href="/wiki/Flash_freezing" title="Flash freezing">Flash Freezing</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Frozen_food&action=edit&section=12" title="Edit section: Notes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-columns references-column-width" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text">Tressler, Evers. <i>The Freezing Preservation of Foods</i> pp. 213-217</span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text">Sun, Da-Wen (2001). <a rel="nofollow" class="external text" href="https://www.worldcat.org/oclc/48154735"><i>Advances in food refrigeration</i></a>. Leatherhead Food Research Association Publishing. p.318. 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Retrieved <span class="nowrap">10 February</span> 2012</span>. <q>Long-standing advice to consumers to freeze food on the day of purchase is to be changed by a leading supermarket chain, as part of a national initiative to further reduce food waste. [...] instead advise customers to freeze food as soon as possible up to the product's 'use by' date. The initiative is backed by the government's waste advisory body, the Waste and Resources Action Programme (Wrap) [...] Bob Martin, food safety expert at the Food Standards Agency, said: "Freezing after the day of purchase shouldn't pose a food safety risk as long as food has been stored in accordance with any instructions provided. 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Michael and Rimma Shipstova, <a rel="nofollow" class="external text" href="http://ageconsearch.umn.edu/bitstream/46585/2/38030026.pdf"><i>Consumer Demand for Convenience Foods: Demographics and Expenditures</i></a> <span class="cs1-format">(PDF)</span>, AgEcon, p. 26<span class="reference-accessdate">, retrieved <span class="nowrap">16 July</span> 2011</span></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Consumer+Demand+for+Convenience+Foods%3A+Demographics+and+Expenditures&rft.pages=26&rft.pub=AgEcon&rft.aulast=Harris&rft.aufirst=J.+Michael+and+Rimma+Shipstova&rft_id=http%3A%2F%2Fageconsearch.umn.edu%2Fbitstream%2F46585%2F2%2F38030026.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFrozen+food" class="Z3988"></span></span> </li> </ol></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Frozen_food&action=edit&section=13" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li>Arsdel, Wallace, B. Van, Michael, J Copley, and Robert, L. Olson. <i>Quality and Stability of Frozen Foods: Time-Temperature Tolerance and its Significance</i>. New York, NY: John Wiley & Sons,INC, 1968.</li> <li>"Clarence Birdseye." <a rel="nofollow" class="external text" href="http://go.galegroup.com/ps/start.do?p=GVRL&u=byu_main">Encyclopedia of World Biography</a>. Vol. 19. 2nd ed. Detroit: Gale, 2004. 25–27. Gale Virtual Reference Library. Gale. Brigham Young University – Utah. 3 November 2009. <span style="font-size:0.95em; font-size:95%; color: var( --color-subtle, #555 )">(subscription required)</span></li> <li>Copson, David. <i>Microwave Heating</i>. 2nd ed.. Westport, CT: The AVI Publishing Company, INC., 1975.</li> <li>Decareau, Robert. <i>Microwave Foods: New Product Development</i>. Trumbull, CT: Food & Nutrition Press, INC., 1992.</li> <li>Gould, Grahame. <i>New Methods of Food Preservation</i>. New York, NY: Chapman & Hall, 2000.</li> <li>Mathlouthi, Mohamed. <i>Food Packaging and Preservation</i>. New York, NY: Chapman & Hall, 1994.*^Robinson, Richard. Microbiology of Frozen Foods. New York, NY: Elsevier Applied Science Publishers LTD, 1985.</li> <li>Russell, Nicholas J., and Grahame W. Gould. <i>Food Preservatives</i>. 2nd ed. New York, NY: Kluwer Academic/Plenum Publishers, New York, 2003.</li> <li>Sun, Da-Wen. Handbook of Frozen Food Processing and Packaging. Boca Raton, Fl: Taylor & Francis Group, LLC, 2006.</li> <li>Tressler, Donald K., Clifford F. Evers, and Barbara, Hutchings Evers. <i>Into the Freezer – and Out</i>. 2nd ed. New York, NY: The AVI Publishing Company, INC., 1953.</li> <li>Tressler, Donald K., and Clifford F. Evers. <i>The Freezing Preservation of Foods</i>. 3rd ed. 1st volume. Westport, CT: The AVI Publishing Company, INC., 1957.</li> <li>Whelan, Elizabeth M., and Fredrick J. Stare. <i>Panic in the Pantry: Facts and Fallacies About the Food You Buy</i>. Buffalo, NY: Prometheus Books, 1998.</li></ul> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Frozen_food&action=edit&section=14" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> Media related to <a 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