Definition: Rapid freezing process using very low temperatures (-30°C to -40°C) and high airflow velocity (3-6 m/s) to freeze products quickly, typically within 4-24 hours.
Why It Matters:
- Rapid freezing forms small ice crystals, preserving product quality
- Minimizes moisture migration and cell damage
- Required for seafood, certain meat products, prepared meals
- Significantly faster than standard freezing (which can take 24-72 hours)
Typical Applications::
- IQF (Individually Quick Frozen) products
- High-value seafood
- Prepared meals and bakery items
- Fresh meat for export
Related Terms: IQF, Cryogenic Freezing, Deep Frozen, Freezing Rate
Find Services: Cold storage with blast freezing capacity