syväpakastus
Syväpakastus, also known as deep freezing, is a process of rapidly lowering the temperature of food to below its freezing point, typically to -18 degrees Celsius or lower. This quick freezing method is designed to preserve food quality by minimizing the formation of large ice crystals, which can damage cell structures and lead to a loss of texture and flavor upon thawing.
The principle behind syväpakastus is to pass through the freezing point zone as quickly as possible. The
Common methods for syväpakastus include blast freezing, where food is exposed to a cold air stream at
When food is thawed after syväpakastus, the smaller ice crystals melt more uniformly, causing less damage to