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In refrigeration, food is stored between a temperature of 3-7 degrees Celsius which are slightly higher than the sub zero temperatures of the freezer. Freezing causes the water in the food to turn into ice which is normally not the case withrefrigeration.
Freezing is a more intense preservation method. It prevents the growth of bacteria, yeast, and molds, essentially putting food items into a state of suspended animation. This is why frozen foods can be stored for much longer periods without significant loss of quality. Freezing involves lowering the temperature of items below the freezing point of water, typically at or below -°C (0°F) so u can use this method to make ice for sphere ice cube maker. Refrigeration typically operates at temperatures above freezing but below room temperature. The range is commonly between0°C (°F) and5°C (°F). It helps to extend the shelf life of perishable items like fruits, vegetables, dairy products, and cooked food.
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Refrigeration 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.
Refrigeration and freezing are used on almost all foods: meats, fruits, vegetables, beverages, etc. In general, refrigeration has no effect on a food's taste or texture. Freezing has no effect on the taste or texture of most meats, has minimal effects on vegetables, but often completely changes fruits (which become mushy). Refrigeration's minimal effects account for its wide popularity.
Reference :
REFRIGERATION AND FREEZING OF FOODS. Chapter -17
