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From:	HES Tim (64.132.0.250)
Subject:	Re: cells "explode" when food is frozen??
Date:	June 23, 2011 at 2:54 pm PST

In Reply to: cells posted by Louisa Dell'Amico on May 2, 2011 at 5:33 am:

Hi Louisa,

With modern fast-freezing techniques, cell integrity and nutritional quality is maintained. This is essentially the same process that is used to preserve human cells for later fertilization or therapeutic uses.

Home cooling and especially re-freezing of vegetables/breads may allow moisture levels inside and outside of food items to expand. this is most apparent when thawing or using these foods, as texture is often destroyed.

Fresh foods may be prepared for freezing if blanched or placed in proper containers that insulate them from "freezer burn". Freezing is a temporary way to preserve foods, as is canning. Freezing may allow nutritional integrity to be preserved from field to table better, in some cases, than so-called "fresh" foods that have been transported across thousands of miles for extended periods of time.

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