ABSTRACT
Freezing represents a preservation process for food where the product temperature is decreased to a temperature range resulting in the formation of ice crystals within the product structure. The purpose of the process is to reduce the temperature of the product as much as is economically feasible in an effort to reduce product quality deterioration reaction rates within the product. These steps result in an extension in the storage life of a perishable food. Most documented evidence of freezing as a preservation process has appeared within the last 150 years, and the process has become an integral part of food handling and distribution in most developed countries.
