Tiefkühlwaren

Tiefkühlwaren, also known as frozen foods, are food products that have been rapidly cooled to temperatures below freezing point. This process, called freezing, significantly slows down the enzymatic and microbial activity that causes spoilage. As a result, frozen foods can be stored for extended periods while retaining many of their nutritional qualities and sensory characteristics. The deep freezing process typically involves temperatures around -18 degrees Celsius (0 degrees Fahrenheit) or lower.

The range of Tiefkühlwaren is extensive, encompassing fruits, vegetables, meats, fish, ready-to-eat meals, baked goods, and desserts. They are widely available in supermarkets and are a popular choice for consumers due to their convenience and long shelf life. Freezing is often seen as a method of preservation that locks in freshness and nutrients at the time of freezing.

The production of Tiefkühlwaren involves careful selection of raw ingredients, preparation (such as blanching vegetables to deactivate enzymes), rapid freezing to form small ice crystals that minimize cellular damage, packaging to prevent freezer burn, and storage at consistently low temperatures throughout the supply chain. This ensures that consumers receive products of high quality. The technology behind industrial freezing has advanced considerably, allowing for efficient and effective preservation of a vast array of food items.