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Why can frozen food keep fresh?

Why can frozen food keep fresh?

Because the food cells in the freezing and cooling inches will change, when the food temperature drops to a 5 ℃ ~ -11 ℃, the water in the cells will freeze into ice crystals, this temperature zone is called 'maximum ice crystal generation zone'. Food freezing speed so that the size of ice crystals generated different, the shorter the time the smaller the ice crystals; slow freezing speed, the generation of ice crystals will be large, it will pierce the cell membrane. Once thawed, the cellular fluid will be lost, so that the food reduces the freshness and loss of nutrients. Quick-freezing allows food to complete this freezing process as quickly as possible. In the process of food being quick frozen, the smallest ice crystals will be formed, and these small ice crystals will not pierce the cell membrane of the food, so that the cellular fluid is preserved intact during thawing, reducing nutrient loss and achieving the purpose of freshness.


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