來自日本的急速冷凍技術 | 全台葬儀社評價

急速冷凍技術原理...冷凍的過程中，當溫度降至0℃至-5℃的最大冰晶生成帶，食材內部的水分會開始大量結成冰結晶。若冰結晶的量過大、形狀過於不規則，容易撐壞細胞組織、 ...

The term, “Flash Freeze” is both a natural phenomenon and a new wave of technological advancement. Recently in the commercial freezer market, companies and manufacturers alike are trying out new flash freeze methods and adding this technology to their high end commercial freezers. This new type of commercial freezers are being labeled, “flash freezers”.

Flash Freezers are able to have products reach a frozen state (-20C) in a matter of minutes, creating the perfect atmosphere inside them to crystallize the cellular structure of food products at such a fast rate that taste, moisture, and texture are kept intact; not deteriorating the product while still keeping the original products content after being frozen. This means that you are now able to increase production without worrying about slowdowns in freezing your product before the product gets distributed.