ABSTRACT
Freezing provides a significant extended shelf life, and it is successfully employed for the long-term preservation of many foods. The freezing method is still one of the most widely used methods of food preservation even though several new technologies, such as high pressure, infrared irradiation, pulsed electric field, and ultrasound freezing, continue to emerge. Freezing changes the physical state of a substance by changing water into ice when energy is removed in the form of cooling below freezing temperature. Usually the temperature is further reduced to storage level (e.g. –18°C). The freezing process can be clearly shown by using freezing or cooling curves and phase diagrams.
