What Are the Advantages of Quick Freezing and Refrigeration?

Quick refrigeration typically operates between -15°C and -35°C. It is mainly used for low-temperature rapid freezing of food, pharmaceuticals, medicinal herbs, chemical raw materials, and similar items. Generally, quick freezing storage requires that pre-cooled food be frozen immediately and pass through the ice crystal zone within a short time; when the average temperature reaches -18°C, the quick freezing method is adopted. During freezing, food undergoes various changes, such as physical changes, cellular-tissue changes, and biological and microbial changes.

I. Storage Effects of Quick Freezing Storage

It prevents respiration, reduces the intake of organic substances, and preserves the excellent flavor and aroma of fruits and vegetables.

It prevents moisture evaporation and keeps fruits and vegetables fresh.

It prevents the growth and reproduction of pathogenic bacteria, controls the occurrence of certain physiological diseases, and reduces the fruit decay rate.

It inhibits the activity of certain post-ripening enzymes, suppresses ethylene production, delays the post-ripening and aging process, maintains fruit firmness for a long time, and provides a relatively long shelf life.

II. Preservation Principles of Quick Frozen Food

It prevents the formation of large ice crystals between cells.

What are the advantages of quick freezing storage?

It reduces the exudation of intracellular moisture, thereby reducing juice loss during thawing.

The contact time between concentrated solutes, food tissues, colloids, and various components in the cellular tissue is significantly shortened, minimizing the hazards of concentration.

It maximizes the preservation of the original nutritional value, color, aroma, and taste of food.