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Frozen food
Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved their game and produce in unheated buildings during the winter season.〔Tressler, Evers. ''The Freezing Preservation of Foods'' pp. 213-217〕 Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic (or flash freezing). The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature }.〔Sun, Da-Wen (2001). (''Advances in food refrigeration'' ). Leatherhead Food Research Association Publishing. p.318. (Cryogenic refrigeration)〕
Preserving food in domestic kitchens during the 20th and 21st centuries is achieved using household freezers. Accepted advice to householders was to freeze food on the day of purchase. An initiative by a supermarket group in 2012 (backed by the UK's Waste & Resources Action Programme) promotes advising the freezing of food "as soon as possible up to the product's 'use by' date". The Food Standards Agency was reported as supporting the change, providing the food had been stored correctly up to that time.
==Preservatives==
Frozen products do not require any added preservatives because microorganisms do not grow when the temperature of the food is below , which is sufficient on its own in preventing food spoilage. Long-term preservation of food may call for food storage at even lower temperatures. Carboxymethylcellulose (CMC), a tasteless and odorless stabilizer, is typically added to frozen food because it does not adulterate the quality of the product.〔Arsdel, Michael, Robert. ''Quality and Stability of Frozen Foods: TIme-Temperature Tolerance and its Significance''. pp. 67-69〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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