Freezing

Freezing

Freezing or solidification is a phase transition in which a liquid turns into a solid when its temperature is lowered below its freezing point. All known liquids, except liquid helium, freeze when the temperature is lowered enough. Liquid helium remains liquid at atmospheric pressure even at absolute zero, and can be solidified only under pressure.

Food Preservation By Freezing

Freezing is one of the oldest, most effective, and widely used methods for preserving food and perishable goods. When food and other perishable items are preserved by freezing, the taste, texture, and other values are retained far longer than they would be using any other preservation method.

Since early times, people have been preserving their food items by freezing them during the winter, in buildings built specifically for that purpose. Any moisture remaining in the food is turned into ice, thereby preserving the texture and quality. The modern preservation method of freezing involves using a refrigerator or freezer. Almost every household in the UK has a refrigerator, and it is common practice to simply place groceries and food items, such as raw meat, inside the refrigerator after shopping. The cold temperature of the refrigerator prevents the growth of bacteria, and delays the chemical, cellular, and metabolic reaction that causes food items to go bad. As a matter of fact, experts suggest freezing food as soon as possible, up to the date the product must be used by.

How Freezing Works

Residual moisture in food items is one of the reasons food goes bad. This moisture serves as a breeding ground for bacteria and microorganisms, which contribute to the speedy deterioration of perishable items. When food is preserved by freezing, any remaining moisture in the food converts into ice, thereby preventing these microorganisms from having somewhere to breed and grow.

Unlike other forms of food preservation, freezing does not need any form of preservatives. This is because the cold temperature of the freezer will prevent any microorganisms from growing. Freezing food in temperatures below -9.5 degree Celsius is enough to prevent any food item from going bad, and makes it last for as long as possible.

Freezing Perishable Items For Long Distance Travel

The food industry is the biggest beneficiary of preservation by freezing. Imagine having your deliveries go bad before they arrive at your destination. This was the situation before refrigerated transport. Food produce couldn’t get far before going bad, and people were limited to food produce they could find locally. Today, over 36 million truckloads of refrigerated food products are transported to different destinations globally. The science behind freezing food items in refrigerated trucks and freezers are similar, only the techniques are different. Unlike freezers and refrigerators, that are meant to preserve food items in one spot, refrigerated trucks can be used to preserve food products over a very long distance.

Other industries also benefit from freezing technology. For instance, drug companies and pharmaceuticals can transport drugs and specimens over a long distance without fear that the packages will go bad or be damaged.

Freezing plays a huge role in how food items are preserved all over the world. Not only is it more convenient and effective, the different types of freezing equipment available make it the preferred choice for preserving food, vegetables, fruits, confectionary, flowers, and even drugs.

For businesses in the food industry, it provides the opportunity to reach a wider market, and to preserve food items in the off season.

To find out the ways the right freezing equipment can benefit your business, call Glacier Vehicles on (0208 668 7579) for more information.

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