Image Number K7225-2
In the early years of frozen food, a whole host of complaints poured in
about things like cardboard texture, funny color, and no taste. Some people also
worried about lost nutrients and bacterial contamination during processing and
Then ARS scientists began the Time-Temperature Tolerance Project. Building
their own freezing facilities inside their lab, scientists experimented with
every step in the process, from selection of the variety grown to harvesting,
handling, blanching, freezing, packaging, storing, and transporting products to
What these scientists learned helped immeasurably to ensure the survival and
growth of the U.S. frozen food industry.
In time, they devised nine principles for freezing vegetables. Producers
still follow these cardinal rules today.
Photo by Scott Bauer.
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