In the realm of food preservation, rapid freezing is key. Let's explore the science behind blast freezers, which are specialized cold storage units designed to quickly freeze food to temperatures below -18°C, locking in freshness and nutrients.

I.The Blast Freezing Process

Blast freezers rapidly reduce food temperatures below -18°C, swiftly passing through the critical ice crystal formation zone. This method preserves the food's freshness and nutritional value by minimizing cellular damage. Typically, blast freezers operate between -15°C and -35°C to achieve the fastest freeze possible.

II.Types of Cold Storage

Cold storage solutions vary based on product requirements and temperature needs:

Fresh Storage: Maintains temperatures between 0°C and 5°C to prolong the shelf life of produce, keeping fruits and vegetables fresh and vibrant.

Refrigerated Cold Storage: Operates at -15°C to -18°C, ideal for irregular storage and retrieval of perishables like meat and seafood.

Blast Freezing Storage: Achieves ultra-low temperatures of -35°C to -40°C for rapid freezing, with long-term storage at -18°C to -20°C for pre-frozen goods.

III. Temperature and Preservation

While low temperatures inhibit microbial growth, excessively low temperatures can harm food's cellular structure, impacting freshness. For fruits, vegetables, and meat, selecting the right temperature is vital—it's not just about going as low as possible.

Choosing the optimal temperature for your cold storage needs is crucial for maintaining the quality and freshness of your products.