Allied & ICAR Exam Bank • ALLIED_0734
MCQ • 1 Mark
Section 7: Dairy and Food Engineering
Refrigeration and Freezing
Subtopic: Refrigeration and Freezing
Question Statement:
Quick freezing is vastly superior to slow freezing of fruits, vegetables, and meats because quick freezing produces:
Options:
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(A) Numerous tiny intracellular ice crystals that leave cellular walls and membranes intact, drastically minimizing drip loss upon thawing
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(B) Large jagged extracellular crystals
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(C) No crystals at all
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(D) Instant dehydration
Step-by-Step Solution & Explanation
High freezing rates promote rapid ice nucleation throughout intracellular fluid, preventing osmotic shrinkage, cell rupture, and excessive thawing drip loss.
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