In the preservation of foods, forzen storage is the most excellent technique. However, denaturation of foods are occured by freezing and during frozen storoage. Those denaturation of food due to freezing has been minimized or prevented with development of freezing technology, such as Quick and Deep Freezing, Individual Quick Freezing, Capsule Packed Freezing, Prior to Freezing Treatment, Packaging and Frozen Storage Technique. So far, above study are mainly advanceed in the food chemical aspect. However, the denaturation of food due to freezing is mostly caused by occurance of ice crystals in food. So that, hereafter study of Food Freezing is necessary to put stress on the physical aspects and as a results, development of Food Freezing technology so as to minimize the formation of ice crystals in food will be expected in the future.
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