Report on Food Preservation Techniques: Freezing and Low Temperatures

This report provides an overview of food preservation using freezing and low-temperature techniques. It defines food preservation at low temperatures as a physical method that maintains taste, texture, and nutritional value, preventing spoilage by slowing bacterial proliferation. The report discusses the use of refrigeration and freezing, highlighting the importance of temperature control (between 5°C and 60°C) to inhibit microbial growth and enzyme activity. It emphasizes the effectiveness of freezing in long-term preservation, the impact of each phase of freezing on microorganisms, and the four distinct low-temperature methods: room temperature storage, refrigeration, freezing, and chilling. Furthermore, the report underscores freezing's role in delaying spoilage and maintaining food safety, making it a convenient and efficient method for extending shelf life, with applications in modern food processing, including frozen fruits and vegetables. The report references several sources discussing various aspects of food preservation techniques.

FOOD PRESERVATION BY
FREEZING AND LOW
TEMPERATURE

Table of Contents
Food preservation by freezing and low temperature....................................................................3
REFERENCES................................................................................................................................5

Food preservation by freezing and low temperature
Food preservation at the low temperature is can be defined as physical method of food
preservation. It is one of the oldest technique that widely used for undertaking food preservation
that mainly allows preservation of taste, texture and also adds nutritional value in foods (Zhang,
Zhu and Sun, 2018). With help of keeping food at the lower temperature, the food commodities
can be prevented from being spoiled. However, it can be stated that refrigerator and freezing are
method that can be used in lowering the temperature of food to slow down the proliferation of
the bacteria that can cause decay. It is method that is inclusive of number of techniques as
canning, pickling, drying, irradiation, pasteurization, smoking and addition of chemical
substances.
Mainly food preservation at the lower temperature needs to done in order to prevent the
growth of fungi, bacteria and other kind of micro organism. Therefore, the process of Freezing
provides various kind of beneficial combination with aid of it microorganisms cannot grow,
chemical impact in commodity can be reduced, good manufacturing practices must be employed
in the process of food preservation (Shajil, Mary and Juneius, 2018 ). By the use of it,
commodities can be kept in accordance with specified temperatures.
Thus, temperature needs to be between 5c and 60c, bacteria that can multiply rapidly as
they thrive in hot conditions. It causes faster spoilage in food items. Hence, Food items are
needed to be stored at the low temperature in terms to prevent the growth of microorganisms,
activity of enzymes (Zhan and et.al., 2018). Therefore, Freezing techniques prevents the growth
of food-borne microorganisms and refrigeration temperature that aids to slow down the growth
of microorganisms. Hence, preservation mainly done in order to prevent growth of bacteria and
other microorganisms and it's retarding the oxidation of fats and this also cause rancidity. The
use of temperature is very crucial in terms to preserve the food that is based on the fact that the
activities of food-borne microorganisms.
Hence, it can be said that freezing is one of the most successful technique in order to
undertake long term preservation of food items. Therefore, microorganisms mainly affected by
the each phase of the process of freezing. However, it can be said that food can be considered in
perishable commodity. Hence, the main purpose of food preservation is to prevent or slow down
the growth of microorganisms ad that is inclusive of moulds, yeast and bacteria growth of these
microorganisms because its causes spoilage in food. By keeping the refrigeration below the 5

degree Celsius can effectively retard the growth of much food borne pathogens. However, the
cooling rate is very crucial in order to control the growth of microorganisms.
Therefore, cooling rate is very crucial in controlling the growth of substances that can
spoil the food. Refrigerator food having limited shelf life due to growth of microbial growth.
Thus, killing rate of microorganisms is increasing at the initial stage. However, there are mainly
four distinct level of low temperature methods to undertake food preservation are as room
temperature storage, refrigeration, freezing and chilling (Food Preservation by Low
Temperatures, 2016.). In addition to this, it can be stated that Freezing delays spoilage and keeps
the food safe in terms to prevent microorganisms from growing and slowing down the enzyme
that causes the spoilage in food commodity. The most trusted food preservation technique can be
taken as Freezing. It is term that belongs to the simple and quick process that is very assistive in
order to prevent the food spoilage. This technique that has ability to providing the significantly
extended shelf life. In addition to it, this has been identified that new technologies of minimal
processing of food, industrial freezing all are the most satisfactory methods that aids to preserve
the quality of food commodities as vegetables, fruits etc. at the time of maintaining food for the
long storage period. In addition to it, this can be stated that application of freezing preservation is
favourable with several considerations. It is one of the most convenient and easiest food
preservation method as compare to the other commercial preservation techniques (Food
Preservation by Low Temperatures, 2016.). In the modern society, Frozen fruits and vegetables
constitutes large and crucial food group among the frozen food products. Freezing method of
preservation of food is highly depends over the modern science and technology. However, it is
process that involves the thermodynamic and kinetic components that can dominate at the
particular stage in freezing process.
.

REFERENCES
Books and Journals
Zhang, P., Zhu, Z. and Sun, D.W., 2018. Using power ultrasound to accelerate food freezing
processes: Effects on freezing efficiency and food microstructure. Critical reviews in food
science and nutrition. 58(16). pp.2842-2853.
Shajil, S., Mary, A. and Juneius, C.E.R., 2018. Recent Food Preservation Techniques Employed
in the Food Industry. In Microbial Biotechnology. Springer, Singapore.
Zhan, X and et.al., 2018. Improving the quality and safety of frozen muscle foods by emerging
freezing technologies: A review. Critical reviews in food science and nutrition. 58(17).
pp.2925-2938.
Online
Food Preservation by Low Temperatures. 2016. [Online] Available through :
<https://onlinelibrary.wiley.com/doi/10.1002/9781119237860.ch29>