Freezing and Preserving

Index

What is freezing, and how does it work?

Freezing vs. deep freezing: Key differences

How to ensure food quality during freezing

Why Freezing Is Essential for Food Preservation

What is freezing, and how does it work?

Freezing is a method of food preservation that halts spoilage caused by bacteria and microorganisms. By lowering the temperature below 0°C, freezing slows down enzymatic processes that degrade food.

Advanced technologies like the freezing tunnel allow food to be frozen at extremely low temperatures in a short time, preserving freshness and flavor for thawing later.

Freezing vs. Deep Freezing: Key Differences

While freezing is widely used, deep freezing is more specialized. It lowers food temperature to -18°C or below, creating tiny ice crystals that prevent cell damage. This method ensures the best taste, texture, and nutritional value.

Common mistake? Mixing up freezing with deep freezing and underestimating how rapid cooling preserves food better.

How to Ensure Food Quality During Freezing

Follow these tips to preserve your food perfectly:

Use airtight containers or vacuum-sealed bags to limit air exposure.

Always freeze food when it’s fresh to retain nutrients.

Label all items with the freezing date for easy tracking.

Want to go the extra mile? Our cold storage solutions provide advanced freezing systems to ensure seamless control of the cold chain, from production to delivery.

FAQ

How long does it take to freeze food?

It depends on the size and type of food, but with rapid freezing, it only takes a few minutes.

What does rapid freezing mean?

It refers to quickly lowering the temperature to preserve the food’s quality and nutrients.

Discover our freezing and cold chain solutions