quick-freezing
/ˈkwɪk ˈfriːzɪŋ/
NOUN
1. The process of freezing food or materials rapidly at very low temperatures
The method of subjecting food, biological tissues, or other perishable goods to extremely low temperatures so that ice crystals form rapidly, preserving cellular structure, flavor, and nutritional value (present participle of quick-freeze).
1.1. Food preservation, industrial processing, and cryogenics
Used in food science and industrial freezing to describe continuous or batch rapid freezing techniques that prevent the formation of large ice crystals.
Synonyms
- flash-freezing
- blast-freezing
- rapid freezing
- deep-freezing
Antonyms
- slow-freezing
- thawing
- defrosting
Examples
- Quick-freezing has become an essential industrial process for maintaining the texture and vitamin content of frozen vegetables.
- The commercial quick-freezing of seafood right on the vessel ensures consumers receive premium-grade quality.
Related Words
- quick-freeze
- preservation
- food science
- ice crystals
- refrigeration