Food preservation has been commonly known throughout our history as humans. Consider that before the advent of refrigeration, originally conceived in the 18th century but perfected and widespread only in the 20th century, most of civilization had to do without refrigeration and freezing. Freezing food is one of the simplest methods of preserving food. Because it is the closest, in terms of taste and nutritional value, to fresh foods. Freezing, in food processing, is a method that lowers the temperature to inhibit microorganisms, so that microorganisms cannot grow and spoil the food. The method has been used for centuries in cold regions and as early as 1842 a patent was issued in Britain for freezing food by immersion in a brine of ice and salt (Sun, 2016). Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an Original Essay The easy and convenient home meal solutions provided by frozen food products make our lifestyle a little easier with the help of technology such as refrigeration equipment by following current trends and developing them in the future. Freezing or chilling is one of the oldest and most widely used food preservation methods, which began when people wanted to preserve food throughout the winter season. This allows you to preserve the texture, taste and nutritional value of foods better than any other preservation method. The freezing process is a combination of the beneficial effects of low temperatures at which chemical reactions are reduced, microorganisms cannot grow and cellular metabolic reactions are delayed. For developing countries, the application of freezing preservation is favorable taking into account several main considerations. The availability of different types of equipment for different food products results in a flexible process where degradation of initial food quality is minimal with appropriate application procedures. Regarding the distribution of costs, the freezing and storage process in terms of energy consumption constitute approximately 10% of the total cost (Kyureghian, 2010). Refrigeration is the removal of heat from a material at a temperature higher than that of the surrounding environment (eksoterm and endothermic reaction principles). Starting from the suction point of the compressor, the fluid in the vapor state is compressed in the compressor where an increase in temperature and pressure occurs. And the fluid passes through the condenser where it decreases in energy, giving off heat and converting to a liquid state. After the phase, a change occurs inside the condenser, the fluid flows through the expansion valve. Finally, the liquid-gas mixture flows through the evaporator where it is converted to a saturated vapor state and removes heat from the environment during the cooling process. With this last phase the cycle starts again (James, 2014) The frozen food industry is heavily based on developing modern science and technology. Future growth of frozen foods will be influenced primarily by population growth, personal incomes, the relative cost of other forms of foods, changes in tastes and preferences, and technological advances in freezing methods are some of the factors affecting the future of freezing technology. . Today, further expansion of the sector depends mainly on the ability of food processors to develop higher quality both in,.