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The method of food preservation you're describing is freezing.
Freezing prevents microbial growth by reducing the temperature to levels where microbial metabolic processes slow down significantly or stop altogether. At low temperatures, the growth and reproduction of bacteria, yeasts, and molds are inhibited because their enzymatic activities are reduced.
Additionally, freezing also reduces the availability of water by converting it into ice. Microorganisms need liquid water for their metabolic processes. When water is frozen, it is unavailable for microbial growth, further inhibiting any pótential spoilage or pathogenic activity.
Freezing generally retains the nutritional content, flavor, and texture of food better than other preservation methods. This is because the physical and chemical changes that can degrade food quality are minimized at low temperatures. However, some cellular damage can occur due to ice crystal formation, which can affect the texture of certain foods. [tex][/tex]