As Keeps Food Cold
Food cells, enzymes, colloids, water, and some microorganisms. If it is not kept cold, the food will spoil. Enzymes are the smallest particles of matter that exist in the food substances. Enzymes that cause food spoilage, controlled by low temperatures. TO save some food for a long period (a year or more) temperature must be below 0 F (18C). For best results, -20F (-29C).
Enzymes are not destroyed by the fast freezing. Their growth rate slowed down by low temperatures, however. They seem to stimulate organic changes. However, the enzymes are destroyed by pasteurization.
Colloids are to eat flesh. They are tiny cells in meat, fish and poultry. If they are exposed to violence in any form, such as the destruction of cells (breaking), the food is quickly becoming rancid (spoiled). Colloids are considered cells "containers" or "capsule." If the container is broken, the food is deteriorating rapidly. Meat, poultry, fish and have an important colloidal (miniature cellular changes. Changes may be reduced at low temperatures.
Water in food forms ice crystals when frozen. Fast freezing produces small ice crystals, and less damaging to food. Blow freezing time allows for more growth of crystals. Larger crystals of ice, the more food cell walls damaged.
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Refrigerants