Q. Certain techniques are used in food processing and preservation to ensure that food is frozen quickly while retaining its quality. Which one of the following is the most often utilized material for quick freezing in food processing?
Explanation – Liquid nitrogen is widely used in food processing and preservation due to its extremely low temperature of -196°C (-321°F). Its rapid freezing capability helps maintain the quality of food products by minimizing ice crystal formation, preserving texture, and reducing the chances of microbial growth. Liquid nitrogen’s extreme cold can cause severe damage to skin, mucous membranes, and internal organs if mishandled or ingested. Liquid nitrogen has been used in medical settings since the 1960s, especially in the treatment of benign pre-cancers and cancers. This process, known as cryotherapy, uses temperatures as low as -196 degrees Celsius to freeze and destroy cancer cells. It also increases the food shelf life acting as a preservative.
Source: The Hindu
