Rapid freezing technology using extremely low temperatures (-40°C or colder) to quickly reduce product temperature through the critical zone where large ice crystal formation occurs. Similar to blast freezing but typically employs even colder temperatures and higher air velocities for premium applications requiring maximum quality preservation. Shock freezing creates ultra-small ice crystals maintaining cellular structure integrity superior to standard quick-freezing methods. This technology is essential for high-value products including sushi-grade seafood, premium berries, and delicate vegetables where texture preservation justifies premium processing costs and market positioning.
Related Terms: Blast Freezing, Quick-Frozen vs Slow-Frozen, IQF (Individually Quick Frozen)