Deep Freezing is a method of preserving food by lowering its temperature to 18 degree centigrade or below. It stops almost all spoilage processes, although there may be some residual enzyme activity in uncooked vegetables, which is why these are blanched (dipped in hot water to destroy the enzymes) before freezing. Micro-organisms cannot grow or divide while frozen, but most remain alive and can resume activity once defrosted. Commercial techniques freeze foods rapidly in order to prevent the growth of large ice crystals which would damage the food tissue on thawing.
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