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Essay / Research Paper Abstract
A 4 page paper which discusses the changes food goes through during the freezing process. Bibliography lists 3 sources.
Page Count:
4 pages (~225 words per page)
File: JR7_RAfoodf.rtf
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Unformatted sample text from the term paper:
processes as well as various steps for particular types of freezing. From freezing meat to freezing vegetables, the process is perhaps different, but the scientific process of freezing is the
same. The following paper examines the changes that food can go through as it freezes. Food and Freezing In beginning with a technical examination of the process of
freezing foods one author indicates, "During the freezing of foods, ice is formed as pure water goes through the two-step (nucleation and propagation) crystallization process" (Theoretical Aspects of the Freezing
Process, 2006). As the water leaves the food, and the temperature goes down, "the solutes...are freeze-concentrated" (Theoretical Aspects of the Freezing Process, 2006). In the freezing process there is
what is known as a glass. "A glass is defined as a non-equilibrium, metastable, amorphous, disordered solid of extremely high viscosity (ie., 10 exp10 to 10 exp14 Pa.s), also a
function of temperature and concentration" (Theoretical Aspects of the Freezing Process, 2006). In the process of warming up this particular glassy state, there
is a great increase in diffusion which takes place (Theoretical Aspects of the Freezing Process, 2006). This process does not only affect the viscious liquid transition but there is also
an "increased dilution as melting of small ice crystals occurs almost simultaneously (Theoretical Aspects of the Freezing Process, 2006). The scale, the time-scale, of the rearrangement of molecules is constantly
changing as a particular temperature is approached (Theoretical Aspects of the Freezing Process, 2006). Through such research and knowledge concerning the glass transition molecular diffusion, as well as reactivity, proves
helpful for understanding the shelf life of one type of food or another (Theoretical Aspects of the Freezing Process, 2006). In one
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