Question

Freezing foods very quickly (such as in blast freezers) is beneficial because it:

• A. Freezes only the water, leaving food components unfrozen
• B. Creates smaller ice crystals, preserving texture
• C. Can sterilize the food completely
• D. Adds a protective ice glaze to the food

Hint:

Quick freezing helps retain the food's texture and nutritional value by minimizing the formation of large ice crystals that can damage the food's structure.

Answer 1

The Correct Option is B

When food is frozen quickly, as in blast freezing, the water inside the food forms many small ice crystals. These smaller crystals help maintain the food's structure and texture after thawing, as opposed to larger crystals that can rupture cell walls and degrade the texture.
- Option (1) "Freezes only the water, leaving food components unfrozen" is incorrect. Freezing also affects the food components, but it primarily freezes the water within the food.
- Option (3) "Can sterilize the food completely" is incorrect. Freezing does not sterilize food; it only preserves it by slowing microbial growth.
- Option (4) "Adds a protective ice glaze to the food" is incorrect. While some foods may be coated for protection, this is not a result of blast freezing itself.
Thus, the correct answer is "Creates smaller ice crystals, preserving texture" (Option 2).