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Food Science & Technology vocabulary · Preservation and Heat Treatment

Freezing

Meaning in food science & technology, with examples

/ˈfrizɪŋ/nounCore term

In food science & technology, freezing means: Lowering the temperature of food until most of its water turns to ice, which stops microbial growth and slows chemical changes for months.

In Turkish: dondurma

How it is used

Frozen foods are normally stored at –18 °C or colder. Fast freezing, for example in a blast freezer or by IQF (individually quick frozen), forms small ice crystals and protects texture. Freezing does not kill most bacteria; they become active again after thawing. Typical problems are freezer burn and drip loss.

Example sentences

  1. Slow freezing formed large ice crystals that damaged the texture of the strawberries.

  2. Freezing stops bacteria from growing, but it doesn't kill them.

Common collocations

  • quick freezing
  • blast freezing
  • freezing point
  • freezing rate
  • freezer burn
  • refrigerationKeeping food at low temperatures above freezing, usually 0–5 °C, to slow down microbial growth and chemical changes.
  • cold chainThe unbroken series of refrigerated storage and transport steps that keeps chilled or frozen food at the right temperature from production to the consumer.
  • storage conditionsThe temperature, humidity, light and other conditions under which a food must be kept to stay safe and reach its stated shelf life.
  • textureThe way a food feels in the hand and mouth, such as hard, soft, crisp, chewy, smooth or creamy, which comes from its physical structure.
  • blanchingA short heat treatment in hot water or steam, followed by quick cooling, used on vegetables and some fruits mainly to inactivate enzymes before freezing, canning or drying.

More terms: Preservation and Heat Treatment

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