Perishable items are placed together in a large air circulated room.
The circulated air is then inserted into the room. This air is at a very low temperature.
Due to equilibrium, the air and food try to become the same temperature. Therefore, due to convection and conduction, both the air and perishable goods are now far below freezing point.
This freezes the perishable goods at a very low temperature
Flash Freezing allows the moisture within the perishable good to form very small crystals. This prevents moisture lost when thawing the perishable goods. Learn more about why it is used by CLICKING HERE.