According to Matiev, acoustic freezing prevents cell destruction in the products, preserving their shape, quality, and taste characteristics.
“Traditional freezing methods create ice crystals that damage the product's structure, deteriorating its appearance and taste qualities. Acoustic technology eliminates these problems, which helps extend the shelf life of the products,” he emphasized.
Matiev also noted that this technology has already been successfully tested abroad, particularly in Moscow and European countries, where it received positive feedback regarding the preservation and quality of the products.
Currently, work is underway to improve the logistics infrastructure, including the creation of modern storage facilities and freezing centers.
“Farmers are currently facing a market situation where products arrive simultaneously from different regions and neighboring countries, leading to a drop in prices. Modern storage technologies allow us to preserve the products and sell them later at higher prices,” he added.
