Evdokimov noted that when traditional freezing methods are used, the quality of the products can deteriorate. This happens due to slow cooling, which results in the formation of ice crystals that damage the structure of the product.
He also pointed out a problem faced by farmers: "During the season, prices for products drop, and without proper storage and processing conditions, losses can reach 30% of the total harvest."
According to the director, shock freezing allows for maximum preservation of the vitamin content, appearance, and structure of the products.
"The time required for shock freezing is from one and a half to three hours, unlike conventional freezing, which can take more than 24 hours," he added.
Moreover, this technology reduces weight loss of products during freezing from over 5% to just about 1%.
Evdokimov emphasized that the equipment for shock freezing and cooling can be adapted for various types of products, including fruits, vegetables, berries, meat, fish, and confectionery.
