Are frozen food products—including fruits, vegetables, and meat—properly preserved through freezing? How is the process executed, and what techniques accelerate meat thawing?

Fruits should be frozen as soon as they are harvested, when they are still fresh. For freezing, it is best to choose ripe but not ripe, dry and free of the taste, meat and, above all, valuable vitamins. In the freezer, we can store most of the fruit, but the best way to do this is with raspberries, peaches, strawberries and berries, and pickles, as well as cherries, apples and plums.

You can also freeze some vegetables before you put them in the freezer. But it's important to remember that for this purpose, it is best to dip the vegetables in a relatively hard variety that contains a small amount of water for a short time, and then for 5 minutes you should wash the beans, cauliflower or broccoli, cut it into smaller pieces and freeze it on tapes and then put it in a bag. You can freeze them before putting them in a fridge with a blanket.

We can freeze meat in a number of ways depending on which animal it comes from and the process itself will go faster. The meat, the duck and the pork can be frozen whole, but to speed up the freezing process and then freeze, we can break it up into pieces and put it in the freezer in pieces. It's convenient enough that we save some space and the whole process goes faster.

Meat frozen changes its physical properties in terms of consistency and colour. also decreases in mass after thawing to leakage, which is a natural process if it does not exceed 5% It may also undergo microbiological changes. During the freezing process part of the bacterial flora dies, but a significant part of it survives and has conditions for growth after thaws if the meat is not subjected to rapid heat treatment. However, keep in mind that in order for frozen products to retain their durability and to be suitable for consumption after thawes, we must make sure that the temperature fluctuations during thaws are not too high.