pikajäädytysominaisuudet

Pikajäädytys is a Finnish term that translates to "quick freezing" or "flash freezing" in English. It refers to a rapid freezing process used to preserve food and other perishable materials. The primary goal of quick freezing is to minimize the formation of large ice crystals within the cells of the material being frozen.

When food is frozen slowly, water molecules have more time to move and aggregate into larger ice crystals. These larger crystals can damage cell walls, leading to a loss of texture, flavor, and nutritional value when the food is thawed. Quick freezing, on the other hand, lowers the temperature of the food so rapidly that only very small ice crystals are formed. This cellular integrity is largely maintained, resulting in a product that is closer in quality to its fresh state after thawing.

Various technologies are employed for quick freezing, including air blast freezing, plate freezing, and cryogenic freezing using liquid nitrogen or carbon dioxide. The specific method chosen depends on the type of product, the desired freezing speed, and economic considerations. Quick freezing is widely used in the food industry for products such as fruits, vegetables, meats, fish, and prepared meals, significantly extending their shelf life and allowing for distribution over long distances. Beyond food, quick freezing can also be applied in medical and scientific contexts for preserving biological samples.