ABSTRACT
The requirement of foods to have their temperature reduced by a freezer is common. However, the best rate for this to occur, the importance of mass (e.g., water vapor) transfer processes in freezing, the shape of the product, its thermal properties, and other parameters all affect the choice of freezing method and, consequently, the equipment used. This means that different freezing methods are suitable for different types of food products. This chapter focuses on freezing methods and freezers for foods where the water in the unfrozen phase is effectively immobilized and the food may be considered solid. Freezers for liquid foods are not considered.
