Why is it better to snap - freeze food?

Why is it better to snap - freeze food?

Snap - freezing reduces the temperature of foods to at least - 18˚C in the space of just a few minutes. During this process, only tiny ice crystals form in the individual cells, which means that the cell structure is not harmed, and vitamins, nutrients and colourant molecules are left undamaged. In contrast, when food is frozen slowly in a conventional freezer, large ice crystals can form and damage the cells walls. This makes food mushy and discoloured after having. Depending on which food are to snap - frozen, the industry uses either liquefied gas, plate freezers, freezing chambers or freezing tunnels.