How did the ice crystals formed by Birdseye's quick-freezing compare to those formed by natural/slow freezing?
Birdseye's crystals were small and non-damaging, unlike the large, damaging crystals from slow freezing.
The fundamental scientific distinction between the ancient methods and Birdseye's quick-freezing process lies entirely in the resulting ice crystal structure. Slow freezing, occurring over hours or days, allows water molecules ample time to coalesce into large ice crystals that penetrate and rupture the cellular walls, causing structural degradation. Conversely, Birdseye's rapid freezing technique, taking only minutes, ensures that the ice crystals that do form are very small. These minute ice crystals remain largely between the cells or are small enough not to cause significant structural harm to the cell walls, thereby preserving the food's inherent quality, flavor, and texture far better upon thawing.
