Food preservation has been commonly known throughout our history as human beings. Consider that before the advent of refrigeration, which was conceived in the 18th century but was not perfected and widespread until the 20th century, most of civilization had to do without refrigeration and freezing. Freezing food is one of the simplest food preservation methods. Because it is the closest, in terms of taste and nutrition, to fresh foods. Freezing, in food processing, is a method of lowering 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 a patent was issued in Britain as early as 1842 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 Should Not Be Banned”? Get Original Essay Simple and convenient home meal solutions provided by frozen food products are making our lifestyles a little easier with the help of technology as equipment for refrigeration by following the trends of today and developing them in the future. Freezing or cooling is one of the oldest and most widely used methods of food preservation, which emerged when people wanted to preserve food for as long as the winter season. This preserves 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 freeze preservation is favorable for several main considerations. The availability of different types of equipment for several different food products results in a flexible process in which degradation of initial food quality is minimal with appropriate application procedures. As for the distribution of costs, the freezing process and storage in terms of energy consumption represent approximately 10 percent of the total cost (Kyureghian, 2010). Refrigeration is the removal of heat from a material at a temperature higher than the temperature of its surroundings (eksoterm and endoterm reaction principles). Starting at the compressor suction point, the fluid in vapor state is compressed into the compressor where an increase in temperature and pressure takes place. And the fluid passes through the condenser where it decreases in energy by giving off heat and converting to the liquid state. After the phase, a change occurs inside the condenser, the fluid flows through the expansion valve. Finally, the liquid-gas mixture passes through the evaporator where it is converted to saturated vapor and removes heat from the surroundings in the cooling process. With this last step, the loop starts again (James, 2014). The frozen food industry relies heavily on modern developing science and technology. The future growth of frozen foods will be primarily affected by population growth, personal income, relative cost of other forms of food, changes in tastes and preferences, and technological advancements in freezing methods are a few -one of the factors affected by the future of technology,.