Evdokimov explained that shock freezing is based on the rapid cooling of products using cold air and special aerodynamic solutions. "Unlike acoustic freezing, which uses physical impacts to change the ice formation process, shock freezing does not involve ultrasound. The key point is the high cooling rate and uniform temperature distribution," he noted.
Another speaker, Turusbek Matiev, director of a company in the field of agrology, added that research has confirmed the high efficiency of rapid freezing in preserving product quality. "By increasing the product structure to 170 microns, we found that ice crystals during rapid freezing remain small and do not damage the cellular structure. This allows us to maintain the density, structure, and overall quality of the product," Matiev reported.
Additionally, he noted that comparative tests of products frozen in different countries over two years were conducted. The results showed that products subjected to modern freezing have significantly better quality and preservation indicators.
