Description
Cryogenic shock‑crystallisation uses liquid nitrogen to freeze fruit rapidly, forming nanometer‑scale ice crystals that preserve cellular structure.
Technical
Rapid cooling to –196 °C initiates homogeneous nucleation of water, producing a dense network of ice crystals that immobilise cellular components. The high sugar content lowers the freezing point, allowing the fruit to remain partially unfrozen until nitrogen contact, which then vitrifies the remaining water and prevents ice recrystallisation. Controlled thawing at 4 °C restores juiciness while maintaining the micro‑structure.
Science
Primary Reaction
Rapid nucleation and vitrification of intracellular water
Sensory Profile
Aroma ()
fruityfreshcleancoolsubtlesharpvibrantintensedelicaterefreshing