(A) avoiding the generation of large ice crystals in the cells between
(2) reducing the water outside the cell analysis, less drip loss during thawing
Internal (3) tissue concentrates solutes and food organizations, colloids, and time of various components in contact with each other significantly shortened, condensed down to the lowest level of harm
(4) the food quickly reduce the temperature to the activity of microbial growth under favorable resist microbial growth and the biochemical reactions
(5) a short residence time in the frozen food equipment, help improve equipment utilization and continuity of production
