This is the absence of heat. A controlled change of the product temperature as a function of time, during the freezing process, so as to ensure a completely frozen form.
In conservation work, freezing is used for a number of purposes: Some objects can be frozen to kill insects at all stages of their life cycle. This is a non-chemical disinfestation method. In a disaster, particularly one which involves water damage, freezing can be used to minimise or prevent further deterioration to objects until they can be dealt with adequately. Under these conditions freezing is not a drying technique; and although it will stop mould from growing, it will not kill existing mould spores. It simply stabilises the materials in the condition in which they were found to allow time for priorities, treatment methods and disposal/replacement programs to be established.
Freezing at processing plants is done in huge blast freezers at temperatures of -30ºF. When turkey is frozen this quickly, there is not enough time for large ice crystals to form, so the quality of the meat remains excellent. If products are frozen in regular freezers, the juices in the meat freeze in the form of large ice crystals. These large ice crystals tear the turkey flesh and damage the texture of the meat. When the product is thawed, the meat may be mushy and will weep juices.