Frozen food is kept fresh from the time it is made until it is consumed. Farmers, fishermen, and trappers have kept grains and food preserved over the winter months in unheated structures since ancient times.
Inhibiting the growth of the majority of bacterial species, freezing food delays the breakdown process by turning any remaining moisture into ice.
There are two procedures used in the food commodity industry: mechanical and cryogenic (or flash freezing). It’s crucial to maintain the food’s quality and texture when freezing.
Smaller ice crystals are produced and cellular structure is maintained through faster freezing. Due to the extremely low liquid nitrogen temperature of 196 °C (320 °F), cryogenic freezing is the fastest freezing process currently in use.
Instead, the majority of frozen food is frozen mechanically utilizing refrigerators’ common vapor-compression refrigeration method. Even though it is typically slower, such a method is less expensive at larger scales.
Microbes cannot thrive in food below 9.5 °C (15 °F), the preservation properties of frozen products are adequate to prevent food from spoiling on their own. Food storage at significantly lower temperatures may be necessary for long-term food preservation. Because it doesn’t compromise the quality of the food, the stabilizer carboxymethylcellulose (CMC), which has no taste or odor, is often added to frozen foods.
The India frozen food market accounted for $XX Billion in 2021 and is anticipated to reach $XX Billion by 2030, registering a CAGR of XX% from 2022 to 2030.
Introduced mouthwatering options including Bread, Parathas, curries, snacks, chutneys, combo meals, desserts, Mom’s Special, Dakshin Express, and Jhatpat Meals, Haldiram’s Frozen Food collection is already one of the most well-liked product categories.
The fresh, homey flavor of these ready-to-eat foods as well as their health benefits make them popular. As the newest addition to the frozen food range, the company has created tantalizing Desi Wraps and mouthwatering kebabs.
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