Bulletin No.

423

Document Type

Bulletin

Department

Department of Home Economics

Description

Freezing is one of the simplest and least time-consuming methods of preserving food, and it should yield products which have retained most of their natural color, fresh flavor and nutritive value. However, the quality of frozen food can vary a great deal if the following factors are not given careful consideration:
1. Selection of raw foods
2. Preparation of foqd for freezing
3. Selection of packaging materials
4. Rate of freezing
5. Temperature and length of storage
6. Preparation for table use
With the spread of rural electrification in South Dakota, home freezers are being used more and more for food preservation by rural families as well as by urban families with city power. Along with this increased use of freezers have come many questions. The studies which will be reported in this bulletin were planned to help answer some of these questions. Will food freeze as fast in one freezer as another? Does slower freezing seriously affect the palatability and nutritive value of foods? How do packaging materials influence the rate of freezing and retention of quality in frozen foods? How long may various foods be stored?

Keywords

storing quality fruits and vegetables, freezing quailty fruits and vegetables, frozen fruits, frozen vegetables

Pages

23

Publication Date

6-1952

Type

text

Format

application/pdf

Language

en

Publisher

South Dakota Experiment Station, South Dakota State College of Agriculture and Mechanical Arts

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