Fast freezing: Revolutionizing food preservation between preserving quality and enhancing nutritional value

In light of the global challenges to ensure food security and minimize crop losses, Quick Freezing technology has emerged as an advanced scientific solution to preserve vegetables and fruits at the highest levels of quality and nutritional value. This technology is one of the most important innovations in the food industry, as it relies on ultra-fast cooling of agricultural products to temperatures ranging from -30°C to -40°C within minutes, which prevents water crystallization inside plant cells and preserves the natural structure of the tissues.

The science behind flash freezing: Why is it better?

The idea behind flash freezing is to freeze the water inside the cells of fruits and vegetables ten times faster than traditional methods. In slow freezing, large ice crystals form inside the cells, causing the cell walls to rupture and losing juices and nutrients as they thaw. In fast freezing, very small ice crystals form that do not damage the cellular structure, preserving the soft texture, natural color, and nutritional value.

According to Food and Agriculture Organization (FAO) studies, flash freezing retains 90-95% of vitamins (such as vitamin C and vitamin A) and antioxidant compounds compared to fresh vegetables, which lose up to 40% of their nutritional value within a few days of conventional storage.

Fast freezing prevents the formation of large ice crystals, maintaining the integrity of plant cells and minimizing nutrient loss

Benefits beyond expectations: From farm to table

1. Preservation of freshness and texture:

Quick-frozen fruits retain the firmness of their skin and the juiciness of their pulp, keeping them close to the fresh state even after months of storage. For example, quick-frozen green beans have almost the same crunch when cooked compared to fresh.

2. Stop enzymatic and microbial activity:

Very low temperatures inactivate enzymes that cause discoloration and odor and stop the growth of bacteria and fungi, extending the shelf life of fruits without the need for chemical additives.

3. Year-round nutrient availability:

This technology allows seasonal vegetables and fruits, such as berries and spinach, to be available with their full nutritional content in the off-season, supporting healthy diets.

Flash freezing preserves the texture and nutrients of vegetables and fruits, retaining 90-95% of the vitamins compared to traditional storage.

Flash freezing vs. conventional freezing: A scientific comparison

Fruits lose much of their value and properties with slow freezing

Research published in the Journal of Food Science shows that quickly frozen fruit retains a higher percentage of polyphenols (antioxidant compounds) than fresh fruit stored for 5 days. In contrast, slow freezing leads to leakage of liquids and loss of water-soluble compounds such as vitamin B complex.

Challenges and future innovations

As effective as quick freezing is, it requires high investments in infrastructure and super-cooling technologies. However, recent developments, such as the use of liquid nitrogen gas and Individual Quick Freezing (IQF) techniques, have made the process more efficient and suitable for widespread use, even in developing countries.

Flash freezing preserves quality and reduces food waste by 60%.

Conclusion: Toward a sustainable food future

Flash freezing has become a mainstay in the global food supply chain, combining the preservation of product quality and reducing waste by up to 60%, according to World Bank data. With technological advances, this technology is expected to become more widespread, not only to preserve food, but to support healthy diets and combat malnutrition around the world.

Freezing is no longer just a way to store food, but an exact science that holds the future of agriculture and sustainability.

Our products