History of freezing technology
Historically, the size of the frozen food market has grown significantly in recent years and has doubled in the last 20 years.
The most contributor to this is the advancement of freezing technology, and the latest freezing technology is called ” quick freezing ” .
Especially in Japan, the history of freezing technology is the oldest and most developed in the world, and quick freezing is indispensable as the freezing technology that supports food these days.
Freezing means keeping the temperature below -18 degrees Celsius, but as the name suggests, quick freezing means quick freezing, and “ice crystals break the cell membrane” that makes frozen foods unpleasant. In order to prevent this, it quickly passes through -1 to -5 degrees, which is called the maximum ice crystal formation temperature zone .
In normal freezing (slow freezing), the ice crystals slowly pass through this temperature range, causing the ice crystals to grow and break the cell membrane.
Why do you need freezing?
The main benefit of using freezing is that freezing prevents food spoilage.
In Daijirin, freezing is defined as “freezing to prevent spoilage of food and the like.”
So why does freezing prevent food spoilage and allow it to be stored for long periods of time?
Suppress the growth of microorganisms