Shock freezing is a popular way of storing food, preserving all the useful properties of the products. If the freezing is done correctly, after thawing they will not differ from the fresh ones.
Shock freezing does not cause changes in the structure and chemical composition of food. The essence of the method consists in cooling the food at the rate at which microcrystallization of water occurs. But this is not just freezing, because the volume of ice crystals relative to the initial volume of liquid does not increase. The main criterion here is the freezing rate, not the temperature regime.
The main difference between shock freezing and normal is simply explained. During normal freezing, ice crystals are formed, the size of which is larger than the size of the water molecule. Therefore, freezing the moisture in the product changes the structure of the food and destroys it. Foods frozen in the usual way when thawing loses its shape and valuable nutritional qualities. In the process of shock freezing, the ice crystals formed do not exceed the size of the water molecule. The structure of the product in this case does not suffer, and when thawing the beneficial properties of food will not disappear.
