Lowering the temperature of food so that microbes and enzymes are inactivated. Moisture is changed to ice and microbes become inactive without water. Packaging food maintains the colour, flavour and texture. Fast freezing (-25ºC) helps maintain nutritive value and texture of food.

1. FREEZING
BY
ASSIST. PROF. Dr. P. BERCIYAL GOLDA

3. (i) FREEZING
PRINCIPLES
• Lowering the
temperature of food so
that microbes and
enzymes are inactivated.
• Moisture is changed to
ice and microbes become
inactive without water.
• Packaging food maintains
the colour, flavour and
texture.
• Fast freezing (-25ºC)
helps maintain nutritive
value and texture of
food.