Cooling is used to reduce the temperature of the food from one processing temperature to another or to a required storage temperature.

Enrobing also known as coating, before the food reaches the coating stage it is sprayed or dipped into a liquid to which dry coating can stick. The thickness of the coating can be regulated.

Extrusion is used in food processing, forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades.

The ingredients are fed into the hopper, where they are kept in constant motion by agitator. The agitator ensures a constant supply of ingredients to the auger mounted at the bottom of the hopper.

Filling describes the process whereby a receptacle - most commonly a cup, cone or tub – is filled with a viscous, frozen product.

Freezing, in food processing, method of preserving food by lowering the temperature to inhibit microorganism growth. The method has been used for centuries in cold regions, and a patent was issued in Britain as early as 1842 for freezing food by immersion in an ice and salt brine.

Ingredient handling is the set of operations and activities involved in the receipt, transport/conveying, storage, scaling and dosage of ingredients for the manufacture of products.

Industrial food mixing usually refers to the process of combining two or more separate components to produce a certain level of homogeneity. Mixing is often an interchangeable term with blending. However, where blending is typically a gentler process, mixing can combine ingredients at more aggressive rates to create a homogenous mixture.

Food packaging is defined as enclosing food to protect it from tampering or contamination from physical, chemical, and biological sources, with active packaging being the most common packaging system used for preserving food products.