surgélation

Surgélation is a French term that translates to deep freezing or flash freezing in English. It refers to a rapid freezing process applied to food products. The goal of surgélation is to lower the temperature of the food to below -18 degrees Celsius (0 degrees Fahrenheit) as quickly as possible. This rapid freezing is achieved by bringing the food into direct contact with a refrigerant at very low temperatures, often around -30 to -40 degrees Celsius (-22 to -40 degrees Fahrenheit).

The key advantage of surgélation lies in its ability to minimize the formation of ice crystals within the food. When water inside the food freezes slowly, large ice crystals form, which can damage the cell structure of the food. This damage can lead to a loss of texture, flavor, and nutritional value when the food is thawed. Surgélation, by freezing the water rapidly, creates very small ice crystals that cause less cellular damage.

As a result, foods that have undergone surgélation generally retain their original quality, including their taste, texture, color, and nutritional content, much better than foods that have been frozen conventionally. This makes surgélation a preferred method for preserving a wide variety of food products, from fruits and vegetables to meats, fish, and prepared meals, ensuring they remain appealing and wholesome for extended periods. The process is commonly used in the food industry for commercial freezing.