The problem of preserving food was troubling people,Preserving foods for the winter was based on salting more than refrigeration, due to the lack of possibilities for that.  But a New Yorker who cooled foods with ice, Clarence Beardsay, was a clerk.  In the thirties of the twentieth century he moved to Labrador and noticed that the fish that were caught there in the winter immediately snowed and retained their taste for longer periods.  He demonstrated his new "quick icing" technique in Washington with a slab of ice, a fan, and a bucket of salt water, and made a brine of calcium chloride.

In the food products industry, there are two processes, the mechanical process and the high-cooling process (or so-called rapid cooling).  Kinetic freezing is important to preserve the quality and texture of foods while rapid freezing generates small pellets of ice and maintains the shape of the cells.  Cryogenic freezing is also the fastest freezing technique availabl