ABSTRACT
Food preservation implies the control of certain factors that reduce or inhibit the rate of undesirable reactions in a food product. A simple method to obtain this effect is decreasing the temperature of the product. When a biological system is cooled to below 0°C, the water portion solidifies, thus freezing the food. Since most products after being stored at low temperature are thawed for consumption, both such operations are important in food processing where they are often carried out by placing a food in an air stream to achieve a heat exchange.
