ABSTRACT
Food is an essential part of living being and differs in its storability from non-perishable to highly perishable one. The present changing lifestyle and socio-economic status of the society puts forth the need of food products that can be stored for long period. However, the product storability is a challenge because of the various factors such as microbial growth, enzymatic activity, pest infestation, inappropriate temperature, presence of light, oxygen etc. There are various principles being practiced at present for food preservation. Preservation by cold (under low temperatures), one of the oldest methods, is among them. This principle includes freezing and refrigeration of food products. As a preservation method, freezing takes over where refrigeration and cold storage leave off. Properly frozen products maintain more of their original nutrients, color, flavor and texture and hence have the ability to satisfy the consumers demand for products closest to fresh foods. In recent years the rapid increase in sales of frozen foods may closely be associated with the increased ownership of domestic freezers and microwave ovens.
