Freezing
Food preservation

Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacteria growth. Freezing is one of the oldest and most widely used methods of food preservation; since as long ago as 1842, freezing has been used in an ice and salt brine. In freezing, flavours, smell and nutritional content generally remain unchanged. Freezing became commercially applicable after the advent (introduction) of mechanical refrigeration. Freezing has been successfully employed for long term preservation of many foods providing a significantly extended shelf-life. Freezing preservation is generally regarded as superior to canning and dehydration with respect to retention in sensory attributes and nutritive attributes.
combination:repeat_prompt, startend:quotation