Freezer Burn

	Freezer Burn Freezer burn is a condition that occurs when frozen food has been damaged by dehydration and oxidation due to air reaching the food. It is generally caused by food not being securely wrapped in air-tight packaging. Freezer burn appears as grayish-brown leathery spots on frozen food and occurs when air reaches the food's surface and dries the product. Color changes result from chemical changes in the food's pigment. Freezer burn does not make the food unsafe; it merely causes dry spots in foods. The food remains usable and edible, but removing the freezer burns will improve the flavor. Also through sublimation, water is lost from the food into the surrounding atmosphere and the food becomes excessively dry. The water resublimates elsewhere in the food and packaging as snow-like crystals. See also Freeze drying Ice crystals Ice crystals are solid ice exhibiting atomic ordering on various length scales and include hexagonal columns, hexagonal plates, dendritic crystals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	FreezerBurn Freezer burn is a condition that occurs when frozen food has been damaged by dehydration and oxidation due to air reaching the food. It is generally caused by food not being securely wrapped in air-tight packaging. Freezer burn appears as grayish-brown leathery spots on frozen food and occurs when air reaches the food's surface and dries the product. Color changes result from chemical changes in the food's pigment. Freezer burn does not make the food unsafe; it merely causes dry spots in foods. The food remains usable and edible, but removing the freezer burns will improve the flavor. Also through sublimation, water is lost from the food into the surrounding atmosphere and the food becomes excessively dry. The water resublimates elsewhere in the food and packaging as snow-like crystals. See also Freeze drying Ice crystals Ice crystals are solid ice exhibiting atomic ordering on various length scales and include hexagonal columns, hexagonal plates, dendritic crystals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Food Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Vacuum Packing Vacuum packing is a method of packaging that removes air from the package prior to sealing. This method involves placing items in a plastic film package, removing air from inside and sealing the package. Shrink film is sometimes used to have a tight fit to the contents. The intent of vacuum packing is usually to remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package. Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. It is also commonly used to store dry foods over a long period of time, such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips (crisps). On a more short-term basis, vacuum packing can also be used to store fresh foods, such as vegetables, meats, and liquids, because it inhibits bacterial growth. Vacuum packing greatly reduces the bulk of non-food items ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Freeze Drying Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product and lowering pressure, removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat. Because of the low temperature used in processing, the rehydrated product retains much of its original qualities. When solid objects like strawberries are freeze dried the original shape of the product is maintained. If the product to be dried is a liquid, as often seen in pharmaceutical applications, the properties of the final product are optimized by the combination of excipients (i.e., inactive ingredients). Primary applications of freeze drying include biological (e.g., bacteria and yeasts), biomedical (e.g., surgical transplants), food processing (e.g., coffee) and preservation. History The Inca were freeze drying potatoes into chuño from the 13th century. The process involved mult ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Ice Crystals Ice crystals are solid ice exhibiting atomic ordering on various length scales and include hexagonal columns, hexagonal plates, dendritic crystals, and diamond dust. Formation The hugely symmetric shapes are due to depositional growth, namely, direct deposition of water vapor onto the ice crystal. Depending on environmental temperature and humidity, ice crystals can develop from the initial hexagonal prism into numerous symmetric shapes. Possible shapes for ice crystals are columns, needles, plates and dendrites. If the crystal migrates into regions with different environmental conditions, the growth pattern may change, and the final crystal may show mixed patterns. Ice crystals tend to fall with their major axis aligned along the horizontal, and are thus visible in polarimetric weather radar signatures with enhanced (positive) differential reflectivity values. Electrification of ice crystals can induce alignments different from the horizontal. Electrified ice crystals are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Food Preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent reconta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]