Food Preservation by Freezing and Low Temperature: A Detailed Report

This report provides an overview of food preservation techniques, with a specific focus on freezing and low-temperature methods. It defines food preservation at low temperatures as a physical method, highlighting its role in maintaining taste, texture, and nutritional value. The report explains how refrigeration and freezing slow bacterial proliferation, preventing food spoilage, and discusses techniques such as canning, pickling, and irradiation. It emphasizes the importance of low temperatures in inhibiting the growth of microorganisms and the role of freezing in long-term food preservation, including the impact of temperature on microorganisms and the significance of cooling rates. The report also differentiates between various low-temperature methods like room temperature storage, refrigeration, and freezing, concluding that freezing is a convenient and effective method, particularly for frozen fruits and vegetables. The report references key research papers on the topic.

FOOD PRESERVATION BY
FREEZING AND LOW
TEMPERATURE

TABLE OF CONTENTS
 INTRODUCTION
 FOOD PRESERVATION BY FREEZING AND LOW
TEMPERATURE
 CONCLUSION
 REFERENCES

INTRODUCTION
 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.

Food preservation by freezing and low temperature
 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.

CONTINUED…
 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.

CONTINUED…
 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.
 Therefore, freezing techniques prevents the growth of food-borne
microorganisms and refrigeration temperature that aids to slow
down the growth of microorganisms.

CONTINUED…
 Hence, it can be said that freezing is one of the most successful
technique in order to undertake long term preservation of food
items.
 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.

CONTINUED…
 Therefore, cooling rate is very crucial in controlling the growth of
substances that can spoil the food. Refrigerator food has 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.

CONTINUED…
 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 aids to providing the significantly extended shelf
life.

CONTINUED…
 In the modern society, Frozen fruits and vegetables constitutes
large and crucial food group among the frozen food products.

CONCLUSION
 Thus it could be concluded that there are many methods of food
preservation but freezing and low temperature will be the best
one.
 It is one of the most convenient and easiest food preservation
method as compare to the other commercial preservation
techniques.