—freezingly, adv./free"zing/, adj.1. (of temperatures) approaching, at, or below the freezing point.2. extremely or uncomfortably cold; chilled: We were both freezing and welcomed the hot cocoa.3. beginning to freeze or partially frozen; in the process of being or becoming frozen.[1605-15; FREEZE + -ING2]
* * *Method of food preservation in which low temperatures (0 °F [-18 °C] or lower) inhibit the growth of microorganisms.Used for centuries in cold regions, it was not until the advent of mechanical refrigeration in the mid 19th century that the process became widely applicable commercially. In the 20th century, quick (or flash) freezing was developed by Clarence Birdseye. Except for beef and venison, which benefit from an aging process, meat is frozen as promptly as possible after slaughter. Fruits and vegetables are often frozen in a syrup or vacuum-sealed to exclude air and prevent oxidation and desiccation.
* * *in food processing, method of preserving food by lowering the temperature to inhibit microorganism growth. The method has been used for centuries in cold regions, and a patent was issued in Britain as early as 1842 for freezing food by immersion in an ice and salt brine. It was not, however, until the advent of mechanical refrigeration that the process became widely applicable commercially. In 1880 a cargo of meat (meat processing) shipped from Australia to Britain under refrigeration accidentally froze, with such good results that the process was at once adopted for long-distance shipments and other storage. In the 20th century quick, or flash, freezing was found to be especially effective with certain types of food.Except for beef and venison, which benefit from an aging process, meat is frozen as promptly as possible after slaughter, with best results at temperatures of 0° F (-18° C) or lower. Fruits are frozen in a syrup or dry-sugar pack to exclude air and prevent both oxidation and dessication.Most commercial freezing is done either in cold air kept in motion by fans (blast freezing) or by placing the foodstuffs in packages or metal trays on refrigerated surfaces (contact freezing).For freeze-drying, see dehydration.
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