Chilling is a process to reduce the temperature of a certain object to just above the freezing point. This allows the food to maintain it is quality and consistency. Chilling food to 1 degree Celsius will not make it is ingredients freeze.

Freezing refers to a process to decrease the temperature of certain objects below it is freezing point (-1 to -40 degrees Celsius). Freezing will trigger changes in the composition for that particular object; for instance, the water contained in the food will freeze which prevents microbes from. Freezing however, does not eliminate the microbes.

Freezing point is the balancing point between a liquid and a solid or the point of temperature when a liquid turn into a solid at a standard pressure of 1 atmosphere.

1) Using ice: cold ice will dramatically reduce the temperature of food and if there is sufficient ice, the food temperature can be decreased to nearly 0 degrees Celsius.

2) Using freezing mixtures: by mixing the ice with salt and other inorganic salts, can result in a freezing mixture with a temperature lower than 0 degrees Celsius.

3) Using dry ice: dry ice is frozen carbon dioxide which is approximately -80 degrees Celsius. It can be used to preserve frozen food products and is suitable for a 2-3day transportation.

4) Using liquid nitrogen: liquid nitrogen at a standard pressure will evaporate at -196 degrees Celsius which is the lowest temperature that can be used for preserving the product. Moreover, nitrogen is an inert gas which does not harm the consumer.

5) Using freezers: a freezing machine that is commonly used, especially in households, is the refrigerator.