Low-Temperature Preservation

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)


Unlike drying or freezing, both methods of preserving foods that have been used in certain areas of the world for centuries, the refrigeration of foods at temperatures above freezing is of comparatively recent origin, and the development of this method of food processing is well documented. Ice and snow had been used by the Romans and the early French for the preparation of iced drinks, but the application of refrigeration at temperatures above freezing as a means of extending the storage life of foods was started in the United States in the middle 1800s. It is now the most popular method of food preservation, and it is estimated that more than 85% of all of our foods are refrigerated (held at temperatures above freezing) at some point in the chain of food handling from harvesting to consumption.


Freeze Storage Elementary Food Freeze Food Polyvinylidene Chloride Freeze Product 
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Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

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