What Are the Advantages of a Quick - freezing Cold Storage?

2025-04-06

The temperature of a quick - freezing cold storage is generally between - 15℃ and - 35℃. It is mainly used for the low - temperature quick - freezing of items such as food, medicines, medicinal herbs, and chemical raw materials. Generally, the requirements for a quick - freezing cold storage are that the cooled food should be quickly frozen immediately; the food should pass through the ice - crystal zone in an extremely short time; and the method of rapid freezing is adopted when the average temperature reaches - 18℃. During the freezing process, various changes occur in food, such as physical changes, cell - tissue changes, and biological and microbial changes.

I. Storage Effects of the Quick - freezing Cold Storage

It prevents respiration, reduces the consumption of organic substances, and maintains the excellent flavor and aromatic smell of fruits and vegetables.
It prevents water evaporation and keeps the freshness of fruits and vegetables.
It prevents the growth and reproduction of pathogenic bacteria, controls the occurrence of certain physiological diseases, and reduces the fruit rot rate.
It inhibits the activity of certain post - ripening enzymes, suppresses ethylene production, delays the post - ripening and aging processes, keeps the fruit firmness for a long time, and provides a relatively long shelf life.

II. The Principle of Quick - freezing Food Preservation in the Quick - freezing Cold Storage

It avoids the formation of large ice crystals between cells.
It reduces the exudation of water from inside the cells, resulting in less juice loss during thawing.
The time of contact between the concentrated solutes in the cell tissue, the food tissue, the colloid, and various components is significantly shortened, and the harm of concentration is reduced to a minimum.
It maximally preserves the original nutritional value, color, aroma, and taste of the food.