One of the main advantages of freezing preservation is the convenience and ease of food preservation with minimal impact on food quality compared to other preservation techniques (e.g., thermal processing or drying).
Better sensory quality is obtained in frozen foods but at a cost if increased energy requirement to maintain them, in a frozen state.
Successful freezing can now preserve food almost in its original form. This makes it possible to preserve and transport food worldwide. As freezing prevents growth of microbes, frozen food can be stored for long periods; there is no need to use preservatives or additives to extend shelf life.
However, it should be recognized that a number of physical and biochemical reactions can still occur and many of these will be accentuated when recommended conditions of handling, production and storage are not maintained.
Freezing allows flexibility in manufacture and supply and means that food can be preserved at near its optimum quality for distribution and transportation.
Frozen foods are always packaged before being displayed and in the majority of cases the packaging obscures, and protects, the food on display. If packed in transparent film the surface of many frozen foods will discolor rapidly when illuminated.
Frozen food
