Food products get spoiled because of internal chemical reactions which cause ripening and fermentation; and the growth of mould and bacteria. These processes can be stopped or slowed down by storing the food at low temperatures. Thus, refrigeration techniques help to preserve food products for longer periods.

No. The optimum storage temperature varies for different kinds of food products. Fruits like grapes, kiwifruit, apple, cherry, peach, strawberry, raspberry and vegetables like onion, cabbage, beet, carrots are ideally stored at temperatures of around 0 Degree Celsius. Oranges and potatoes are stored at 4 to 5 Degree Celsius. Watermelon, pumpkin, grapefruit, and cucumber require 10oC storage temperature. Mango, lemon, tomato, and banana are stored at 14 to 15 Degree Celsius temperature.

Fruits and vegetables are stored at temperatures slightly above freezing point to prolong their life by a few days or weeks. Here, product decay process is slowed down but not stopped completely. Whereas, meat, fish, precooked foods as well as fruits and vegetables may be frozen and stored at very low temperatures until they are defrosted and cooked by the consumer. In this case, the decay process is stopped completely and the food can be preserved.

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Ideally, meat is stored at a temperature between 0 and 2 Degree Celsius (7 Degree Celsius maximum). Under these conditions, ageing is slowed down and the growth of bacteria greatly reduced. Freezing and deep-freezing between -18 Degree Celsius and -50 Degree Celsius stops the enzyme activity and the ageing process. These conditions allow meat products to be preserved for periods between 6 and 18 months without deterioration of the product.

Milk is one of the fastest decaying products as the growth of bacteria takes place at a very rapid pace. Chilling of milk through refrigeration increases the life of milk and other dairy products by bringing the temperature down quickly.

Milk is stored at 3 to 4 Degree Celsius; while cheese requires 6 to 10 Degree Celsius storage temperature. Ice cream is hardened till it reaches a temperature of -28 Degree Celsius and is then stored at this temperature. After distribution it is consumed at -13 Degree Celsius.

No. In fact, in frozen state where the storage temperature is generally below -18 Degree Celsius, all the natural metabolism and bacterial activity stop completely. So, original taste and nutrition value remains unaffected.