冷藏是通过降低生化反应的速度和微生物引起变化的速度，延迟新鲜的食物和其他物品的寿命。冷冻要在恒定的较低温度下，食物中的水分被冻结，产生大量的冰晶，这个温度区域被称为更大的冰晶产生带。这一个温度范围内食物里的水分状态发生很大的变化，食品的质量也出现重大变化。通过较大冰晶带的速率越快，对食物的品质越好。
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