How to preserve frozen products

Freezing is based on food water solidification, doing so all enzymatic and bacterial process stop.

Freezing speed is an important value in order to get a high quality product, and freezing time depends on the food characteristics.

The size of the product is important on freezing speed and ice distribution,  small pieces implies a higher freezing speed inside and outside, so we will damage less the product.

• By air: a cold air current removes heat from the product until reaching the desired temperature.
• By contact: a cold surface removes heat from the product.
• Cryogenic: using cryogenic fluids, such as nitrogen or carbon dioxide, to substitute cold air to get an instant freezing effect.