Description
A thermal technique that freezes food so quickly that ice crystals stay sub‑10 µm, preserving texture and nutrients.
Technical
The process accelerates nucleation by supercooling water below 0 °C at rates >1 °C min⁻¹, limiting crystal growth. Rapid heat extraction (e.g., −40 °C in 5–10 min) creates many nuclei, yielding uniformly small ice crystals that minimize osmotic shock and mechanical rupture of cell walls. Cryoprotectants further modulate water activity, enhancing stability of the frozen matrix.
Science
Primary Reaction
Phase transition of water (liquid → solid) driven by rapid nucleation
Sensory Profile
Aroma ()
neutralcleanfreshsharpcrystalline
Origin & History
Civilization
Japanese
Era
20th century