Inhibition of microbial growth and prevention of food deterioration! Freezing prevents food spoilage and allows for long-term storage.
The benefits of freezing include preventing food spoilage and allowing for long-term storage. Bacteria that cause food poisoning are generally believed to become inactive at 0°C, and even bacteria that are resistant to low temperatures stop functioning below -10°C. Additionally, the causes of deterioration are "oxidation," "drying," and "enzyme activity," which lead to a decline in food quality, affecting flavor and texture. The lower the temperature, the slower the progress of "oxidation" and "drying," and enzyme activity can also be suppressed. **Benefits of Freezing:** - Suppression of microbial growth - Prevention of food deterioration *We are providing explanatory materials. Please download and take a look.* *For more details, please refer to the PDF materials or feel free to contact us.*
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*We are providing explanatory materials. Please download and take a look. *For more details, please refer to the PDF materials or feel free to contact us.
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We provide an industry-leading innovative -55℃/-75℃ liquid rapid freezing machine through our unique heat pump development technology. Our ultra-low temperature rapid freezing technology suppresses drip during thawing, preserving the seasonal freshness and flavor. This greatly contributes to reducing food waste and improving food safety (such as measures against Anisakis).
