Subtopic: Preservation of food by cooling and freezing
Question Statement:
Quick freezing of food products produces superior textural quality compared to slow freezing because quick freezing forms:
Options:
(A) Numerous small, intracellular ice crystals that minimize mechanical rupture of cell walls
(B) A few large extracellular ice crystals
(C) Complete amorphous vitrification without any crystal nucleation
(D) High solute concentration inside cells
Answer Key:
A
Step-by-Step Solution & Explanation
Quick freezing induces a rapid rate of ice nucleation, producing numerous tiny ice crystals distributed uniformly both inside and between cells. Slow freezing causes large extracellular ice crystals that puncture cell membranes, leading to severe drip loss upon thawing.