CONCLUSION

Based on the experimental that we have done, we can conclude that freezing process
is point to slow down the chemical and biological processes in foods and accompanying
deterioration and the loss quality. This freezing method also known as contacts freezers.
Hence, the surface area and thickness of material (food) are the most thing to aware while
doing this experiment because the higher the thickness of food, the longer time to make it
become freeze. For drying process of food, from the experimental we can get that the
objective of this process also same with the freezing process which is to slow down the
chemical and biological processes in foods. The base area is one of big influence in this
process. Therefore, we can say that the wider the surface area, the shorter time to make it dry.