Due to the prevention of drying during rapid freezing, aromatics and nutrients do not have time to leave the product, and this retains its health benefits. Nutritional value and taste remain unchanged.
The term of preservation of rapid-frozen products is longer than that of products frozen in usual freezing chambers. Rapid-frozen products retain their health benefits better during long-term preservation than fresh ones. Thus, the shock freezing technology ensures the preservation of the quality of a fresh product, and does it better in comparison with other methods of storageand preservation.
The high cooling rate, provided by the shock temperature in the chamber (-30 ÷ -35) °C and intensive blowing of the product, allows the forced transition from liquid to solid phase.
In this case, ice crystals are formed much smaller in size and almost simultaneously in the cell and intercellular septa (cells remain intact). As a result, the structure of tissues of the fresh product remains practically unchanged, and better than with other methods of preservation.
The absence of any heat and chemical treatment (except for blanching and treatment with ascorbic acid, provided by the technology for some vegetables and fruits) and, consequently, the invariance of protein types make rapid freezing a method that does not at all impair ecological cleanliness and biochemistry of the product.
With the help of freezing rate, the periods of activity of the bacteriological environment are reduced.
Bacteria of different types have different (including below 0 °C) temperature zones of the vital activity. Withslow freezing, traces of the vital activity of each of these types of bacteria appear and remain in the product. With shock freezing, a number of the types have no time to develop.
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