The largest ice crystal zone should be generated as quickly as possible. The ice crystal formed by quick freezing has many fine and uniform crystals, and the water transfers from the cells to the outside of the cells less, so as not to cause mechanical damage to the cells. The undestroyed cell tissue in the frozen state can maintain its original position after proper thawing, and play its original role, which is conducive to maintaining the original nutritional value and quality of the food.
Properly frozen foods maintain more of their original color, flavor and texture and generally more of their nutrients. Air blast freezers typically are operated at temperatures of -30 to -45°C with forced air velocities of 1.5–6.0 m s-1.
Quick freeze cabinet, also named as instant freezer is suitable for a small scale capacity to rapid freeze French fries, meat, poultry, fruit, seafood etc.
Fluidization frozen is an ideal way to achieve the IQF (Individually Quick Freezing), which is suitable for freezing the flakes, lumps, strip and granular vegetables with rapid freezing speed.
