Evdokimov noted that traditional freezing methods negatively affect product quality, as slow cooling leads to the formation of ice crystals that damage the product's structure.
"During the season, prices for products often drop, and in the absence of proper storage and processing conditions, farmers can lose up to 30% of their harvest," he added.
According to him, shock freezing helps preserve both the vitamin content and the appearance of the products.
"The shock freezing process takes only from one and a half to three hours, while traditional freezing can take more than 24 hours," Evdokimov specified.
The technology also allows for reducing weight loss of products during freezing from more than 5% to approximately 1%.
He emphasized that the equipment for cooling and freezing is universal and suitable for a variety of products, including fruits, vegetables, berries, meat and fish products, as well as confectionery.
