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        Frozen food is food that is rapidly frozen through low-temperature processing and stored for circulation at -18 ℃ or lower. It is divided into two categories: cooled food and frozen food. As an important component of the modern food industry, its development process can be traced back to the first half of the 19th century - after the invention of refrigerants and the emergence of refrigerators, various types of fresh and frozen foods began to enter the market. In the 1930s, Europe initially established a food cold chain logistics system, and in the 1950s, the United States industrialized the production of frozen food with over 2500 varieties. The frozen food industry in China started in the early 20th century and achieved substantial development through the introduction of spiral freezers in the 1970s. In the 1990s, it entered a period of rapid development, and the market size is expected to exceed 256.3 billion yuan by 2025.

        From a classification perspective, frozen foods include five major categories: meat, seafood, fruits and vegetables, pasta and pastries, ice cream, and convenience foods. Specifically, they include product forms such as beef, fish, strawberries, carrots, dumplings, bread, and ice cream. The production process includes raw material pretreatment, forming, coating with chips, deep frying and cooling, quick freezing, and packaging. Among them, the spiral quick freezing technology can ensure that the center temperature of the product drops below -18 ℃ in a short period of time, effectively maintaining the integrity of the cell structure.

        The storage and transportation process relies on professional equipment such as refrigerated trucks, refrigerated ships, and refrigerated containers. Different temperature ranges are set according to product characteristics: 2-8 ℃ for fresh products, 0 ℃ to -5 ℃ for cold products, -10 ℃ to -18 ℃ for frozen products, and -20 ℃ to -45 ℃ for deep frozen products. The entire cold chain system achieves long-term preservation by slowing down microbial activity and chemical reactions, but attention should be paid to avoiding temperature fluctuations that can cause ice crystal regeneration and affect taste and shelf life.

        In terms of nutritional value, although freezing can cause partial loss of water-soluble nutrients such as vitamin C and B group, fat soluble vitamins A, D, E, K, as well as proteins and carbohydrates can be well preserved. Meanwhile, a low-temperature environment can effectively control the growth of natural toxins and microorganisms in plants, enhancing food safety. Common misconceptions that need to be corrected include: a large amount of ice crystals inside the packaging may indicate that the storage temperature is not up to standard; Freezing cannot completely kill bacteria, and after thawing, it needs to be fully heated and consumed; Children's diet should control the proportion of frozen foods and pay attention to balanced nutrition.

        The industry presents three major development trends: firstly, the market size continues to expand, and policy support and technological innovation promote industrial upgrading; The second is the acceleration of technological innovation, such as membrane wrapped freezing method, ultrasonic freezing technology, biological freezing protein technology, etc., to improve product texture and preservation efficiency; The third is the improvement of the cold chain logistics system, which achieves quality assurance and loss reduction through intelligent temperature control, full traceability and other technologies, meeting consumers' diversified needs for safety, nutrition and convenience. With the improvement of residents' consumption level and the promotion of urbanization, frozen food will play a more important role in ensuring food safety and enriching dietary structure.