Is it Safe to have Frozen Food ?

The bacteria  that helps to settle and digest fresh food thrive in warm,moist conditions.  The bacterial growth slows down by refrigerating the food. Freezing  kills many microorganisms and locks the rest in a kind of suspended animation. Food that might have been edible for a few days or a week can,when encased in ice, last for months.

The  major part of most organic materials is water.When you freeze a  peas or meat, you're turning the water in these foods into ice crystals. It sounds simple enough. In the United States, their home acts as a commonplace for  freezing food by the invention of commercial flash frozen foods  along with them, the first home freezers.

The flash freezing process offers important advantages over home freezing even today.First it applies sub zero cold thats more lethal to microorganisms than the temperatures in most home freezers.Second it freezes the food very quickly- in a matter of minutes-by circulating the air all around the food with a fan. Slowly freezing foods forms larger ice crystals, which can deform and burst open cells. The result is a mushy consistency and, perhaps, a loss of color and flavor.

 Blanching Beans

Before they're frozen, many fruits and vegetables are first blanched-quickly heated by boiling or steam.This halts the activity of the enzymes that would otherwise over ripen the food.