Fish and seafood, poultry, dairy, meats, and vegetables are rich sources of healthy fats, proteins, and moisture. As a result, they are both prized foods and susceptible to quick deterioration. The most important thing to do to stop bacteria and enzymes from breaking down food is to make sure that the food value chains are quickly cooled or frozen enough to keep all of the important freshness criteria for a few months.

Different freezing methods in the food industry

Contact Freezing: Blocks and large quantities of food are frozen in contact freezers. Water is used as a freezing medium and is placed in trays or pans with the product. It provides faster freezing and better interaction with freezer plates. Freon 104, carbon dioxide (CO2), and ammonia (NH3) gases are frequently used as refrigerants.

Blast Freezing: Here hot air is sucked from below to pass through the cooling colls while cold …