Subtopic: Preservation of food by cooling and freezing
Question Statement:
Which of the following physical and biological consequences occur during SLOW freezing of cellular food tissues compared to rapid cryogenic freezing?
Options:
(A) Formation of large, irregular extracellular ice crystals
(B) Extensive mechanical rupture of cell walls and membranes
(C) Severe drip loss (cellular fluid exudation) upon thawing
(D) Uniform distribution of numerous microscopic intracellular ice crystals
Answer Key:
A, B, C
Step-by-Step Solution & Explanation
- Slow freezing promotes extracellular ice crystallization, drawing water out of cells by osmosis and creating large, jagged crystals that puncture cell walls, resulting in heavy thaw-drip loss (A, B, and C are correct).
- Rapid freezing creates thousands of tiny intracellular ice nuclei that do not damage cellular structure (D describes rapid freezing).