Food, frozen, food that is kept at a constant temperature of 0°F (−18°C). A widely used method of food preservation, freezing inhibits the growth of organisms that cause spoilage. Foods can be frozen slowly in home freezer compartments or quickly in commercial processing. Clarence Birdseye developed a quick-freezing method in 1925 to produce frozen foods commercially. Today foods are quick-frozen using blasts of cold air, refrigerant-cooled plates, and freezing with nitrogen, dry ice, or liquid freon. These methods cause little structural change in food, therefore resulting in a higher quality product.
See also: Birdseye, Clarence.