Evdokimov explained that shock freezing is based on the rapid cooling of products using cold air and specialized aerodynamic technologies.
“Shock freezing does not involve ultrasound. The main principle is high cooling speed and uniform temperature distribution throughout the product. In contrast, acoustic freezing uses physical methods aimed at altering the process of ice crystal formation inside the product,” he added.
The director of one of the agrilogistics companies, Turusbek Matiev, noted that research confirms the effectiveness of quick freezing for preserving product quality.
“We enlarged the product structure image to 170 microns and found that with rapid freezing, the ice crystals remain small and do not damage the cellular structure. This helps maintain the density, structure, and overall quality of the products,” he reported.
Matiev also mentioned comparative tests of frozen products stored for two years in different countries. The results showed that products frozen using modern technologies demonstrate significantly better quality and preservation indicators.
