Description
Rapid cryogenic jet freezing reduces ice crystal size to <5 µm, preserving texture and enzymatic activity.
Technical
The high‑velocity cryogenic jet delivers liquid nitrogen or CO₂ directly to the food surface, creating a steep temperature gradient that initiates nucleation before significant crystal growth can occur. This instantaneous cooling (10⁴–10⁵ K/min) limits protein denaturation and preserves volatile flavor compounds.
Science
Primary Reaction
Rapid nucleation and growth of ice crystals at cryogenic temperatures
Sensory Profile
Aroma ()
freshcleanslightly metalliccryogenicsharpneutral
Origin & History
Civilization
Japanese
Era