What You Need to Know
Rapid cooling to –196 °C initiates homogeneous nucleation of water, producing a dense network of ice crystals that immobilise cellular components. The high sugar content lowers the freezing point, allowing the fruit to remain partially unfrozen until nitrogen contact, which then vitrifies the remaining water and prevents ice recrystallisation. Controlled thawing at 4 °C restores juiciness while maintaining the micro‑structure.
The Science
Primary Reaction
Rapid nucleation and vitrification of intracellular water