What is the difference between chilling and freezing?

Chilling:

Chilling is a processing technique in which the temperature of a food is reduced and kept in temperature between -1 to 8 ℃.

Freezing:

A slow temperature drop occurs as ice crystals form within the food, freezing delays spoilage and keeps foods safe by preventing microorganisms from enzyme activity (-18℃).

Chilling:

Chilling simply means reducing the temperature at above freezing & below 15℃.

Freezing:

Freezing simply means cooling below it's freezing point.

Chilling:

It is used to reduce the rate of biochemical & microbiological changes hence to extend shelf life ( reduce growth but alive ).

Freezing:

Freezing causes death of 10% to 60% of the microbe population.

Chilling:

It causes minimal changes to sensory characteristics & nutritional properties of food.

Freezing:

It loss texture during freezing ice-crystals forms which cause adjacent cell walls to rupture, negligible chances to pigments flavor, & nutritionally important compounds very little nutrition loss most of the vitamin B & C is retained.

Chilling:

The theory of chilling is removal of sensible heat & heat generated by respiratory activity.

Freezing:

A freezing kept at below -18℃ & for long terms must be -26℃.

Chilling:

Shelf life short > 1 month.
Chilling is premium.
Chilling is for small proportion.

Freezing:

Longer >6 month.
Freezing is a affordable.
Freezing is for large proportion.

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