THE QUICK-FREEZING PROCESS AND THE DISTRIBUTION OF PERISHABLE FOODS.

The article discusses the quick-freezing process used for the preparation of perishable foods' distribution. Quick-freezing refers to the process in which products are frozen at a rapid rate to avoid the build-up of crystallization. It preserves the characteristics of fresh foods because it eliminates the growth of large crystals, which break down food cells. Broken cells cause foods to lose their flavor and coloration. A significant benefit of the process is the low cost involved and the savings incurred. Analysts speculate that the popularity of frozen foods will depend largely on the acceptance of the U.S. housewife.