A rapid freezing method that uses extremely cold air (-30°C to -40°C) circulated at high velocity to freeze products quickly. Unlike slow freezing, which forms large ice crystals that damage cell structures, blast freezing creates smaller crystals that preserve texture, nutritional value, and flavor. This process is essential for high-quality frozen foods and is commonly used in commercial food processing. In South Africa’s frozen food supply chain, blast freezing capabilities determine product quality and shelf life, particularly for premium products targeting LSM 9-11 demographics.
Related Terms: Quick-Frozen vs Slow-Frozen, IQF (Individually Quick Frozen), Shock Freezing