According to the latest scientific research, shock-freezing (at -60°С or lower) and storage at low temperatures (-60°С and lower) enable excellent organoleptic quality and general appeal of food to be preserved.
Storing food at -60°С stops all intra-cellular biochemical processes and denaturation of proteins, doesn’t damage tissue cells and prevents the formation of large ice crystals as it occurs at -18°C.
Thus, preservation at a temperature of -60°C maintains excellent quality of food such as fish, caviar, seafood, pork, beef, poultry, ready-to-cook products, fruits, berries, vegetables, and other premium quality food products.
Storage at ultra-low temperatures provided by MIRAI COLD preserves the nutritional value of food products for significantly longer periods of time.
FOOD STORED IN ULTRA-LOW TEMPERATURE
ADVANTAGES OF OUR SOLUTION
When high-speed freezing more than 80% of the moisture in the product turns into ice in the shortest possible period of time and small crystals are formed, which are evenly distributed inside the cells and in the intercellular space.
Subsequent storage of the product at ultra-low temperatures essentially slows down the process of recrystallization of the cells in the tissues, thereby preserving the integrity of the cellular structure and the properties of the fresh product.