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Flash freezing being used for cryopreservation. Flash freezing is used in the food industry to quickly freeze perishable food items (see frozen food). In this case, food items are subjected to temperatures well below [clarification needed] the freezing point of water. Thus, smaller ice crystals are formed, causing less damage to cell membranes. [3]
The anti-griddle maintains a constant temperature of -30°F (c. -34.4°C) by pumping a refrigerant through a compressor to remove heat from its steel surface. [6] Liquids, oil, and gels generally freeze in 30 to 90 seconds. The finished product has a crunchy outer texture while the inside remains soft or creamy.
By reducing the temperature of cooked food from +70 to +3 °C (158 to 37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering and, recently, in the preparation of "instant" foods, as it ensures the safety and the quality of the food product.
Related: 11 Freezer Storage Mistakes That Are Ruining Your Frozen Food. The Safe Zone. The correct temperature for your freezer is 0 degrees Fahrenheit—if you set it to 0 degrees (-18 degrees ...
Direct contact freezing puts the product directly in contact with the refrigerant, while indirect contact freezing uses a plate in between. Plate freezing is the most common form of contact freezing. Food is put between cold metal plates and then lightly pressed to maintain contact. Contact belt freezing combines a conveyor belt with plate ...
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One of the main advantages of this method of preparing frozen food is that the freezing process takes only a few minutes. The exact time depends on the type of IQF freezer and the product. The short freezing prevents formation of large ice crystals in the product's cells, which destroys the membrane structures at the molecular level.
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