Deep Freezing

Deep freezing is a preservation technique that lowers food or biological materials to very low temperatures, typically around -80°C or colder. This process slows down or stops the activity of bacteria, molds, yeasts, and enzymes that cause spoilage and deterioration. By doing so, it maintains the quality, texture, and nutritional value of the items for extended periods. Deep freezing is commonly used in hospitals for biological samples, in the food industry for long-term storage of meats, seafood, and pharmaceuticals, ensuring they remain safe and fresh until needed.