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

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

Freezing is reducing the bacterial growth and proper storage, but ice crystal formation might result in damaging to the quality of the food. For storage of safe food, we must give an attention to the taste, colour, texture, smell and appearance. Removal of heat from the food is done thorough refrigeration process only and has to maintain the temperature during storage, transport and retailing etc. During the process, the ice crystals are formed in the food products is named as frozen food. The main aim is to maintain the temperature of food product at prime level. 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. Food materials are preserving through blast freezer, plate freezer, contact freezer, immersion freezer, cryogenic freezer, individual quick freezer etc.

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