Freeze-drying is a method for dehydrating food and other perishable products, like pharmaceuticals, medical supplies and biological samples. The material is first frozen and then placed in a low-pressure chamber so that the ice sublimates. It is the only practical way to preserve things by dehydration without applying heat (which would change the substance irreversibly). Foods dehydrated by freeze-drying can be sealed and safely stored at room temperature for years. When opened, freeze-dried foods can be reconstituted by simply adding water.
Because food spoilage is mainly caused by microorganisms and low temperatures can slow down or kill most microorganisms, freezing the food will keep them from growing out of control and thus keep the food healthy.
It slows to process of ripening which "locks in" the nutrients. Though even if the food is cooled or frozen it will still lose nutrients; albeit the process will just be slower. This mostly goes for fruit and vegetables.
To save food from going bad. Other options would be to can or dry the food...But freezing it is best on a nutritional level.
Bacteria can survive some conditions, but in a freezer they cannot survive as the conditions are extremely cold, hence making food last longer.
To freeze in fridge or make solid
So that the food is cold
Freezing food slows or stops the action of bacteria
it is made
For quick freezing
In blast freezing, fans passed cold air over the food
Drying or freezing most likely. Depending on if the area has freezing temperatures or not.
Date marking frozen food is not necessary when the food will be eaten before its expiration date. The process of freezing food prolongs its life but does not allow it to be stored indefinitely.
Food that is not preserved by canning, dehydration, freezing or smoking.
Food can be preserved by refrigeration, freezing, canning, and drying.
fertilizer.
yes
its not
yes