Freezing and Cooling

Freezing and cooling are preservation techniques with minimal impact on food products quality. In these unit operations the temperature is reduced, therefore slowing down deteriorative chemical and enzymatic reactions and microorganisms growth.



Drying of foods is one of the most common process used for food preservation. Drying is based on the removal of water from a moist material so it decreases the water activity of the material. Therefore drying reduces microbiological activity and minimizes the risk of physical and chemical changes during its storage.