snap freezing

Snap freezing is a process where food or other items are rapidly cooled to very low temperatures, typically using liquid nitrogen or specialized freezing equipment. This quick freezing prevents the formation of large ice crystals, which can damage cell structures and degrade quality. As a result, the item retains its texture, flavor, and nutritional value more effectively than with slower freezing methods. Snap freezing is commonly used in food preservation, laboratory sample storage, and biological research to ensure the integrity and longevity of the material.