Freezing foods and food products is a method of preserving food items by lowering the temperature of the food items to inhibit microorganisms’ growth. This method isn’t an invention of the modern era. It is, in fact, under application for centuries and is always a reliable method to preserve food products at large. In 1842, a patent was issued in Britain for freezing food by immersion in an ice and salt brine. Mechanical refrigeration wasn’t a reality at that time, but refrigeration of food items opted for food preservation and sustainability. In the past, freezing food products was as simple as covering it with a block of freshly carved ice to keep its inner temperature at a low pace. Whit the up-gradation of technology and methods change over the past years, the basic idea remains the same which is to lower the food’s temperature to a suitable degree where germs …