What is the primary goal of commercial reliance on rapid techniques like flash freezing for produce?
To prevent large ice crystals from forming, thereby minimizing quality degradation upon thawing.
Flash freezing is a commercial technique specifically designed to control the quality impact of freezing. Its core objective is to freeze a substantial item, such as a 2-inch-thick piece of food, completely within a very short timeframe—ideally about two hours. This rapid temperature drop prevents the water inside the food from forming large, disruptive ice crystals that cause cellular damage and subsequent texture loss upon thawing. By preventing the growth of these large crystals, flash freezing helps maintain the original texture, juiciness, and structure of the product, ensuring that the frozen alternative retains higher quality characteristics compared to food that freezes slowly.
