According to Matiyev, this technology allows for freezing products without damaging their cellular structure. This is a key factor in preserving the shape, taste qualities, and overall condition of the products.
“Traditional freezing methods lead to the formation of ice crystals that damage the structure of the products, ultimately deteriorating their appearance and quality. Acoustic freezing helps avoid these negative consequences and significantly extends shelf life,” he noted.
Matiyev also added that this technology has already been successfully tested outside the country, particularly in Moscow and European countries, where it received high marks for product preservation and quality.
Furthermore, he emphasized that work is currently underway to modernize the logistics infrastructure, including the creation of modern centers for storage and freezing.
“Farmers are currently facing the problem of simultaneous product influx to the market from both the country and neighboring states, which leads to a decrease in prices. Modern storage technologies can help preserve products and sell them later at more favorable prices,” he added.
