Allied & ICAR Exam Bank • ALLIED_1348 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Refrigeration and Freezing

Subtopic: Quick Freezing Ice Crystals

Question Statement:

Cryogenic or blast quick-freezing of fruits and vegetables is vastly superior to slow freezing because it:

Options:

  • (A) Forms numerous small intracellular ice crystals that minimize mechanical cellular puncture and drip loss upon thawing
  • (B) Forms huge extracellular ice crystals
  • (C) Eliminates all food moisture by sublimation
  • (D) Prevents any ice formation

Answer Key:

A

Step-by-Step Solution & Explanation

Rapid chilling through the zone of maximum ice crystallization ($-1\text{ to }-5^\circ\text{C}$) maximizes nucleation rate over crystal growth, yielding tiny micro-crystals that preserve cell membrane integrity.
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