Step-by-step explanation:
1. Refrigeration is cooling without freezing and could be used for any type of food with long shelf life and must be fresh with moisture but freezing is needed for food such as ice cream and meat.
2. A refrigerator maintains a temperature a few degrees above the freezing point of water. Optimum temperature range for perishable food storage is3 to5 °C (37 to41 °F). A similar device that maintains a temperature below the freezing point of water is called a freezer.
Freezer units are used in households and in industry and commerce. Food stored at or below −18 °C (0 °F) is safe indefinitely. Most household freezers maintain temperatures from −23 to −18 °C (−9 to0 °F), although some freezer-only units can achieve −34 °C (−29 °F) and lower.
3.Most often refrigeration has positive results; the food keeps safe for long, nevertheless, sometimes the unexpected happens. For example, refrigerated bananas and a variety of vegetables develop black marks; tomatoes turn soggy, frozen meat turn brown and even some foods go bad
4.Refrigeration is storing foodstuffs in a fridge to slow down or make them remain fresh for some time.Freezing is placing something at temperatures below zero and obviously it becomes iced.
5Refrigeration and freezing are probably the most popular forms of food preservation in use today. In the case of refrigeration, the idea is to slow bacterial action to a crawl so that it takes food much longer (perhaps a week or two, rather than half a day) to spoil. In the case of freezing, the idea is to stop bacterial action altogether. Frozen bacteria are completely inactive.