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  2. Fish preservation - Wikipedia

    en.wikipedia.org/wiki/Fish_preservation

    An ancient basin for fish preservation in Tyritake, Crimea A fish-drying rack in Norway. Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption.

  3. How to Freeze Foods Properly - AOL

    www.aol.com/.../food-how-freeze-foods-properly.html

    Freezing food is a great way to keep delicious meals alive! After all, when frozen, most foods can last up to two to three months. However, not all foods do well in the freezer. And even if a dish ...

  4. Frozen food - Wikipedia

    en.wikipedia.org/wiki/Frozen_food

    Fluidized bed freezing is a variant of air-blast freezing where pelletized food is blown by fast-moving cold air from below, forming a fluidized bed. The small size of the food combined with the fast-flowing air provides good heat transfer and therefore quicker freezing. Contact freezing uses physical contact other than air to transfer the heat.

  5. The 12 Best Mediterranean Diet Foods on a Budget, According ...

    www.aol.com/12-best-mediterranean-diet-foods...

    Canned Fish. The Mediterranean ... which you can freeze for up to three months. 10. Oats. ... Plus, dried oats have a great shelf life, lasting up to two years if stored properly. A 30-ounce ...

  6. Please Don't Put These 39 Foods In The Freezer - AOL

    www.aol.com/please-dont-put-39-foods-162100206.html

    Cooked Pasta. Probably worse than overcooking pasta and letting it bloat with extra water is freezing it. Once you take it out of the freezer, it turns into a squishy puddle formerly known as noodles.

  7. Food preservation - Wikipedia

    en.wikipedia.org/wiki/Food_preservation

    Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process [16] that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. [17] This is in contrast to dehydration by most conventional methods that evaporate water using heat. [18]

  8. Individual quick freezing - Wikipedia

    en.wikipedia.org/wiki/Individual_Quick_Freezing

    One of the main advantages of this method of preparing frozen food is that the freezing process takes only a few minutes. The exact time depends on the type of IQF freezer and the product. The short freezing prevents formation of large ice crystals in the product's cells, which destroys the membrane structures at the molecular level.

  9. Our Ultimate Guide to Freezing Food - AOL

    www.aol.com/ultimate-guide-freezing-food...

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