6. During ice crystals form in the intercellular spaces, leading to cell dehydration and protein denaturation. 7. The preferred freezing method is as it forms small ice crystals that do not damage the food's texture. 8. In the method, food is frozen by being placed between hollow plates containing a circulating refrigerant. 9. The freezing technique is particularly suitable for small, particulate foods like peas, as it uses a blast of air blown upwards through a mesh. 10. Factors such as temperature, relative humidity, air velocity, and must be carefully controlled in a chilled storage room.

Ответ:

6. During slow freezing ice crystals form in the intercellular spaces, leading to cell dehydration and protein denaturation.

7. The preferred freezing method is quick freezing as it forms small ice crystals that do not damage the food's texture.

8. In the plate freezing method, food is frozen by being placed between hollow plates containing a circulating refrigerant.

9. The fluidized bed freezing technique is particularly suitable for small, particulate foods like peas, as it uses a blast of air blown upwards through a mesh.

10. Factors such as temperature, relative humidity, air velocity, and air composition must be carefully controlled in a chilled storage room.