The term ‘blast freezing’ is much used in the foods sector due to its importance in preserving the quality of perishable foods. But what makes this technique so special for the cold chain?
In this article we shall explore the stages of this process, its advantages in the conservation of foods and the technologies that make it one of the most efficient solutions in the cold chain.
We shall also explain how Emergent Cold LatAm applies blast freezing strategically to guarantee freshness, safety and logistical efficiency.
Stages of the blast-freezing process
Firstly there is a pre-cooling of the product, where it reaches zero degrees. The next step is to reach -5 degrees, and lastly, the perishable reaches -18 degrees. This is all done in a question of hours by intense circulation of cold air.
Specialized cold rooms are used to guarantee that the temperature of the food quickly reaches the ideal level for freezing. This speed is fundamental, as smaller ice crystals form, which preserves the cellular structure of the foods.
Impacts of blast freezing on the preservation of the foods
The application of ultrafreezing has a series of significant benefits for the conservation of foods. Below we shall detail the principal impacts of this process, considering the aspects of safety, efficiency and quality of the products throughout the cold chain.
Safety
The fast freezing significantly reduces the time in which the foods remain at temperatures that are risky for the proliferation of bacteria and fungi. By interrupting this cycle quickly, the process contributes to maintaining the integrity of the products, protecting them from contamination.
This protection is especially important in sensitive products such as meats, fish and fruits, reinforcing food safety and guaranteeing safer consumption.
Reduction of waste
With ultrafreezing, perishables maintain their characteristics for a longer time. This allows better logistics and commercial planning, avoiding losses by expiration or early deterioration.
Quality of the foods
By avoiding the formation of large ice crystals, this technique conserves the texture, flavor and the nutrients.
In practice, a product defrosted after blast freezing maintains its attributes very close to those of the fresh food. By the way, find out more about our commitment to quality control of foods!
Efficiency in storage
The fast freezing also enables the products to be stored for longer without compromising their integrity. This has logistical gains and reduces the need for throwing out food.
At Emergent Cold LatAm, we bring this practice to foods logistics to guarantee maximum efficiency.
Comparison between blast freezing and blast chiller
Despite the similar names, these processes have different purposes:
- blast freezing — freezes the products quickly taking them to -18ºC or less, ideal for foods that are to be stored for long periods.
- blast chiller — quickly reduces the temperature of cooked foods (from about 70ºC to 3ºC), without freezing. Indicated for restaurants and industrial kitchens working with ready meals.
Both are important for food safety, but in different contexts.
Blast freezing in the food industry
The use of fast freezing is common in various segments, for example:
- meats and poultry: preserves flavor and structure of the fibers;
- seafood: avoids oxidation and loss of texture;
- greens: allows the product to be sold outside of the harvest period;
- ready meals and baking: guarantees practicality without affecting the quality.
Find out about our case studies on: scarcity of containers — the importance of a reliable provider to maintain the cold chain
What are the leading technologies used in the fast freezing process?
Modern blast-freezing systems go far beyond the power of ultrafreezing. Nowadays there are:
- pressurized tunnels and rooms — these accelerate the freezing with precise temperature and humidity control;
- remote monitoring systems — integrated with the equipment, giving alerts in real time on deviations in temperature;
- IoT devices (Internet of Things) — guarantee trackability and continuous monitoring, reducing human errors;
- management by validity and strategic positioning in the warehouse — batch control and operational efficiency from the warehousing through to the transport.
At Emergent Cold LatAm, these technologies are used jointly to guarantee integrity, freshness and safety of the products throughout the whole cold chain.
More solutions for your cold chain
At Emergent Cold LatAm, we work in strategic markets, such as in the urban centers and ports of Latin America, to provide complete solutions from temperature-controlled warehousing to the transport of perishable foods.
We work in partnership with our clients to provide tailor-made, sustainable solutions to meet the requirements of regional and global trade.
Conclusion
Blast freezing represents one of the most efficient technologies to guarantee the integrity of foods throughout the cold chain. More than just freezing, it preserves quality, reduces losses and guarantees high food safety standards.
For companies dealing with perishable products, this technique represents a real competitive advantage, able to align logistical efficiency with consumer satisfaction.
At Emergent Cold LatAm, we use the ultrafreezing process with operational intelligence, applying it at the right time, with the most advanced technological resources in the sector.
All this whilst offering complete solutions, adapted to the demands of the Latin American market and the requirements of global trade.
