The advantages claimed for quick freezing over slow freezing

Heat is removing so quickly that there is little time for dehydration of the cells and ice
will be formed inside the cells numerously as small ice crystal, hence there is less
mechanical destruction of intact cells of the food.
Claime (v) /kleim/ : i hi, yu sch
Dehydration ( n) /di:haidrein/ : s kh nc
Numerously (adv) /'nju:mrsli/: nhiu, ng o
Hence (adv) /hens/ : do , v vy
Intact (adj) /in'tkt/: khng b st m, nguyn vn
Translate into Vietnamese :
Nhng li th cho rng ng bng nhanh tt hn ng bng chm
Nhit c loi b mt cch nhanh chng m c rt t thi gian cho s kh nc ca cc
t bo v nc s c hnh thnh bn trong cc t bo nhiu nh nhng tinh th nc
nh, do c s ph hy c hc t hn ca t bo nguyn vn ca thc phm.
During freezing, the time factor is critical. If freezing is slow, large ice crystals will form,
damaging the cell walls of the food.
Critical (adj) /krtkl/ : c tnh quyt nh, nghim trng
Translate into Vietnamese :
Trong ng bng, yu t thi gian l rt quan trng. Nu ng bng chm, tinh th nc
ln s hnh thnh, lm tn hi n t bo ca thc phm.
Figure 3 . Cellular damage is caused by large ice crystals.
Hnh 3: Tn thng t bo gy ra bi cc tinh th bng ln.
There is a shorter period of solidification and therefore less time for diffusion of
soluble materials and separation of ice, there is more prompt prevention of microbial
growth, and there is more rapid slowing of enzyme action.
Solidification (n) /slidifikein/ : s c li, rn li, s ng c
Diffusion (n) /di'fju:n/ : s khuch tn
Soluble (adj) /sljubl/ : c th ha tan c
Prompt (v.t) /prmpt/ : thc y
Translate into Vietnamese :
C mt khong thi gian ngn hn ca vic ng li v do t thi gian cho s khuch
tn ca vt liu c tnh ha tan v tch , thc y hn vic ngn chn s tng trng
ca vi sinh vt, v nhanh chng lm chm hot ng ca enzyme.
Figure 4. Crucial impact of freezing rate on the end product quality
Crucial (adj) /kru:l/ : quyt nh, ch yu
Membrane (n) /membrein/: mng
Migration (n) /magren/: S di tr, chuyn i
Flux (n) /flks/: dng, s chy mnh
Crystallization (n) /kristlaizein/: s kt tinh
Shrunk (v) /rk/ : co li, rt li
Tissue (n) /'tu:/: m
Integrity (n) /integriti/ : tnh ton vn, tnh trng nguyn vn
Hnh 4. Tc ng ch yu ca tc lnh ng i vi cht lng ca sn phm cui
Product quit similar to original unfrozen specimen as there is minimum dislocation of
water. Quick frozen products have better taste, flavor, aroma, color appearance and
freshness than slow frozen products.
Conclusion: Quick freezing is better than low freezing
Specimen (n) /spesimin/ : mu kim tra
Dislocation (n) /dislkein/ : s di chuyn
Translate into Vietnamese :
Sn phm t b tng t nh mu khng ng bng ban u l c s di chuyn ti thiu
ca nc. Sn phm ng lnh nhanh chng th c v, mi hng, mi thm, mu sc b
ngoi tt hn v ti mt tt hn cc sn phm ng lnh chm.
Kt lun: "ng lnh nhanh l tt hn so vi ng lnh chm"