5.5. CHILLING AND FREEZING OF FOOD AND BIOLOGICAL MATERIALS
5.5A. Introduction
Unlike many inorganic and organic materials which are relatively stable, food and other biological materials decay and deteriorate more or less rapidly with time at room temperature. This spoilage is due to a number of factors. Tissues of foods such as fruits and vegetables continue to undergo metabolic respiration after harvesting, and ripen and eventually spoil. Enzymes of the dead tissues of meats and fish remain active and induce oxidation and other deteriorating effects. Microorganisms attack all types of foods by decomposing the foods so that spoilage occurs; chemical reactions also occur, such as the oxidation of fats.
At low temperatures the growth rate of ...
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