Abstract            Volume:8  Issue-1  Year-2020         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

Freezing process is the one of the most advantageous methods of food preservation techniques for high quality of food for long storage. The cold storage follows both chilling and freezing processes for the preservation of vegetables from between -18⁰c and -35⁰c to avoid the physical, microbiological and chemical activities that causes deterioration in foods. To preserve the food material various freezing equipment’s are followed like blast freezer, plate freezer, contact freezer, immersion freezer, cryogenic freezer, individual quick freezer etc. The choosing of the freezing system is depending upon the type of food products moisture content, nature of products and pre-treatments etc. sometimes low temperature can cause the damage to cells of meat by ice crystal growth, even though, freezing retains characteristic and nutritional of commodities.

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