What structural damage resulted from the large ice crystals in food frozen using natural/slow freezing methods?
Damaged cell walls, leading to mushy or dry products
When food undergoes slow freezing, which was characteristic of ancient preservation methods involving natural chill, snow, or ice caves, the process allows water molecules time to migrate and aggregate. This migration results in the formation of large ice crystals within the cellular structure of the food. These large, sharp crystals physically rupture or puncture the delicate cell walls during their formation. Upon thawing, this cellular damage causes the food to lose structural integrity, resulting in undesirable textural changes such as mushiness, leakage of internal liquids, or excessive dryness. This physical degradation is why historically frozen goods were limited to robust items like salt cod or hard cheeses, rather than delicate fruits or vegetables.
