Q. Describe the Freezing - Techniques of preservation?
This is a method of preservation using low temperature. The chief preservative effect of freezing lies in the inability of microorganisms to grow at freezing or below freezing temperature. Freezing can be carried out either by slow freezing process, quick freezing process or dehydro freezing.
In vegetables, enzymatic action may still produce undesirable effects on flavour and texture during freezing. The enzymes are thus destroyed by heating before the vegetables are frozen.