Subtopic: Preservation of food by cooling and freezing
Question Statement:
Which of the following statements regarding the physical and microbiological aspects of rapid vs. slow freezing of food products is/are correct?
Options:
(A) Rapid freezing promotes the nucleation of numerous small intracellular ice crystals, minimizing structural cellular damage.
(B) Slow freezing causes solute concentration in the unfrozen phase and forms large extracellular ice crystals that puncture cell membranes.
(C) Upon thawing, rapidly frozen foods generally show significantly lower drip loss compared to slowly frozen foods.
(D) Freezing kills $100\%$ of all microorganisms and renders the thawed product permanently sterile.
Answer Key:
A, B, C
Step-by-Step Solution & Explanation
• A, B, and C are correct: Rapid freezing creates high nucleation rates and tiny uniform intracellular ice crystals, reducing cellular rupture and drip loss.
• D is incorrect: Freezing preserves food by lowering temperature and reducing water activity, halting microbial proliferation. It does not achieve complete sterility; upon thawing, surviving microbes can resume active metabolism.