FOOD TECHNOLOGY

Detailed explanation-1: -freezing, in food processing, method of preserving food by lowering the temperature to inhibit microorganism growth. The method has been used for centuries in cold regions, and a patent was issued in Britain as early as 1842 for freezing food by immersion in an ice and salt brine.

Detailed explanation-2: -The freezing process. The freezing of food involves lowering its temperature below 0 °C, resulting in the gradual conversion of water, present in the food, into ice.

Detailed explanation-3: -The lower the temperature, the slower the enzyme activity, chemical reactions, and microbial growth. The term psychrophile is applied only to microorganisms growing from-5 to 20°C with an optimum growth temperature between 12 and 15°C. Another important term for refrigerated (0–7°C) foods is psychrotrophs.