Low temperature (cooling and freezing) methods are widely used for shelf-life extension of various animal and plant-based food materials. Products processed by low temperature methods are of superior quality than that of processed by conventional thermal methods because low temperature doesn’t lead to any thermal damage to their quality. Further, the use of chemical preservatives in foods has been reduced to a great extent since the introduction of low temperature processing methods. The cooling methods include air blast, plate or contact, fluidized and immersion or cryogenic cooling. However, the conventional cooling has lower efficiency and susceptible to damaging the foodstuffs. To surpass the limitations of conventional cooling methods, Numerous efforts have been undertaken to innovate and develop emerging methods. Pressure-related techniques like vacuum cooling (VC), vacuum film cooling (VFC), vacuum spray cooling (VSC), pressure shift freezing (PSF), and isochoric freezing (ICF) have garnered a great interest as efficient solutions.