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:

  • (A) Numerous tiny intracellular ice crystals that leave cellular walls and membranes intact, drastically minimizing drip loss upon thawing
  • (B) Large jagged extracellular crystals
  • (C) No crystals at all
  • (D) Instant dehydration

Answer Key:

A

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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