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  • While.
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  • Freezing is one of the simplest methods of preserving.
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    Zero degrees F or lower is recommended.

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    As the temperature of food is lowered a typical freezing curve such as that shown in Fig.

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  • Air is by far the most widely used method of chilling and freezing food as it is economical, hygienic and relatively non-corrosive to equipment.
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    This slows down the decomposition and rancidification process.

  • It was not, however, until the advent of mechanical refrigeration that the process became widely applicable.
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