Quick-freezing technology has long transcended the single application of “home refrigerator freezing” and has become deeply integrated into the entire food industry chain, reshaping the food supply chain from source production to end-consumer consumption. In agricultural product processing, quick-freezing technology has become crucial for addressing the “production-sales mismatch”: Quick-freezing fruits and vegetables within two hours of harvest locks in over 90% of their vitamins and moisture, reducing waste from 25% to less than 5% compared to traditional ambient temperature storage. For example, quick-frozen blueberries not only offer a long-term supply as baking ingredients and beverage toppings, but also maintain a near-fresh taste after thawing through freeze-thaw technology, helping niche fruits enter the national market.
