For long-term and hygienic foodstuffs preservation, some food must be blast frozen to -18°C or -40°C (low temperature). “Frozen” means to transfer the fluid inside food to ice crystal. Therefore, preserving foodstuffs in low temperature environment which penetrate the foodstuffs and make the centre of foodstuffs low down to -40°C rapidly, that is blast freeze.
Lab Chemical, Reagent, Material Handling & Storage