All food freezing process will lead to different levels of moisture loss in food, either in food freezing (evaporation type of product weight loss), or food thawed (drip loss) process. Especially meat, poultry, and fish, reduce evaporative loss alarm net content of products and value-added. Dry surface while consumption of food products affects the taste, texture, color processing and cooking time. Evaporative loss reduces the net rate of heat transfer surface of the food, and thereby extending the food processing time for the cooking. This is particularly prominent in those times very demanding applications, such as hamburger fast food restaurants. Reduce food surface pressure vaporization of free water in most instances, and thus reduce the consumption of food dehydration dry. ? Slow food freezing process will result in a large ice grain foods, such as food thawed, the food in the tissue can rupture causing food juice loss. The loss of food thawed juice will affect the food color, taste and nutritional characteristics. Nutrients and natural colors will vary with the loss of food juice will be lost. Especially fruits and vegetables tired of food, can cause damage to the structure of the food texture taste downgrade, the structure becomes loose. Refrigeration technology research experts taste texture destructive testing products for frozen strawberries showed that when using ultra-low temperature quick freezing process, to maintain a high close strawberry texture.