According to Evdokimov, shock freezing is a process of rapid cooling of products using cold air and specialized aerodynamic solutions.
“Unlike acoustic freezing, which uses ultrasound, shock freezing is based on high-speed cooling and uniform temperature distribution,” he explained.
Turusbek Matiev, the director of one of the companies in the field of agrologistics, added that research confirms the high efficiency of rapid freezing technology in preserving product quality.
“We increased the image of the product structure to 170 microns and found that with rapid freezing, ice crystals remain small, which prevents the destruction of the cellular structure. This helps to maintain the density, structure, and quality of the products,” he noted.
Matiev also mentioned that comparative tests of frozen products stored for two years in various countries were conducted. The results showed that products treated with modern freezing technologies have higher quality and preservation indicators.
