Explain freezing food preservation techniques in at least 5-6 points
pls help it would really help me
Answers
The conventional indirect space vector pulse-width modulation (SVPWM) method of controlling ... Xiong, L. L.; Kostylev, M.; Adeyeye, A. O. ... Although action potentials propagate along axons in an all-or-none manner, ...
area specific resistance: Topics by Science.gov
OLC showed a poor EDLC performance, although it has the lowest resistivity among the carbon nanomaterials. CNB
Answer:
Freezing delays spoilage and keeps foods safe by preventing microorganisms from growing and by slowing down the enzyme activity that causes food to spoil. As the water in the food freezes into ice crystals, it becomes unavailable to those microorganisms that need it for growth. However, most microorganisms, (with the exception of parasites), remain alive when frozen so foods must be handled safely both before freezing and once defrosted. Freezing has very little effect on the nutrient content of foods. Some fruits and vegetables are blanched (immersed in boiling water for a short period) before freezing to inactivate enzymes and yeasts that would continue to cause food spoilage, even in the freezer.
Explanation: