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Because of their high moisture content, vegetables usually freeze
between 25 and 32 degrees Fahrenheit (-3.9 and 0°C degrees Celsius). The
more rapidly vegetables are frozen, the better is the retention of
fresh qualities. Storage should be at 0 degrees Fahrenheit (-17.8
degrees Celsius) or lower. The successful freezing process involves a
step for inactivation of enzymes in the tissues.
The most satisfactory method to date has been by blanching, that is, heating the food to temperatures above 167 degrees Fahrenheit (79.4 degrees Celsius). In addition to inactivating enzymes, heating wilts vegetables, facilitates packaging, sets food color, and removes the earthy odors of vegetables. Packaging is necessary to prevent the loss of moisture by sublimation, which causes dehydration of the tissues.
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