Professional Documents
Culture Documents
OF
FREEZING
PRESENTED BY
KAVITA
PRAJAPATI
17/1003
SUBMITTED TO
Dr. MAMTA MARWAH
FREEZING
Freezingis a phase transition
where a liquid turns into a solid
when its temperature is lowered
below its freezing point.
PRINCIPLES
Do not sterilize food
Extreme cold (0ºF or -18ºC colder)
PRODUCT °C
MILK,EGGS -0.5