According to him, during the harvest period, prices for products significantly decrease, and farmers can lose up to 30% of their harvest due to inadequate conditions for storage and processing.
Shock freezing, as he explained, helps to preserve not only the vitamin content but also the appearance and texture of the products.
“The time required for shock freezing ranges from one and a half to three hours, while regular freezing can take over 24 hours,” he added.
Moreover, the technology significantly reduces weight loss during freezing, decreasing it from over 5% to about 1%.
Yevdokimov also emphasized that this equipment can be used for freezing and cooling various types of products, including fruits, vegetables, berries, meat, fish, and confectionery.
