Description
A high‑speed cryogenic method that immerses food in a rapid stream of liquid‑nitrogen vapor, achieving instant vitrification and preserving texture and flavor.
Technical
The extreme temperature drop to –196 °C induces rapid nucleation of amorphous ice (vitrification) rather than crystalline ice, thereby preventing ice crystal growth that would otherwise damage cellular membranes. The steep temperature gradient (<10 °C s⁻¹) and short residence time (10–20 ms) suppress enzymatic activity and oxidation of unsaturated fatty acids, preserving sensory quality.
Science
Primary Reaction
Vitrification of water (amorphous ice formation) and suppression of ice crystal growth
Sensory Profile
Aroma ()
coldneutralcleancrispsharpmetallicsterile
Origin & History
Civilization