Subtopic: Preservation of food by cooling and freezing
Question Statement:
Which of the following physical and biochemical degradations occur in frozen foods subjected to temperature fluctuations during cold chain distribution?
Options:
(A) Ice recrystallization (Ostwald ripening) where smaller ice crystals melt and re-deposit onto larger crystals
(B) Freezer burn resulting from sublimation of surface ice into unsaturated ambient air
(C) Accelerated lipid auto-oxidation and enzymatic rancidity in the concentrated unfrozen solute matrix
(D) Instantaneous loss of all food carbohydrates
Answer Key:
A, B, C
Step-by-Step Solution & Explanation
Thermal fluctuations drive vapor migration (freezer burn, B), Ostwald ripening of crystals (A), and unfrozen matrix concentration effects that promote lipid oxidation (C). Carbohydrates are not lost.