Larger ice crystals are formed in the frozen produce when the freezing method followed is

Answer: Option D

Larger ice crystals are formed in the frozen produce when the freezing method followed is sharp freezing.
Sharp freezing means the reduction of every portion of food placed in a sharp freezer facility to a temperature of ten degrees Fahrenheit or less in five hours or less.
It produces large ice crystals that punch through cell membranes. As a result, when foods with large ice crystals thaw, there is more dripping and loss of liquid. Small crystals are unstable and over time grow to form larger crystals.