The speed at which food passes through the temperature range where it cools and freezes (-1 ° C to -5 ° C) determines the quality of the food. Freezing slowly in conventional freezers cause ice crystals to grow and damage the cells of the food, resulting in loss of nutrients and deterioration of the taste and texture of food when thawed.
In comparison, a liquid freezer freezes the food quickly so the ice crystals formation is minimal, thus resulting in a reduction in damage to the food, preserving the taste, texture, and nutrients