CRYOGENIC GASES FOR FOREST BERRIES AND MUSHROOMS

Liquid nitrogen can be used to freeze fruits and mushrooms in a cryogenic process, thereby preserving them. Compared with conventional freezing technologies, the process enables extremely fast cooling to temperatures as low as -196°C. This rapid cooling reduces ice crystal formation to a minimum, preventing cell wall damage that would otherwise lead to a mushy texture after thawing. Use of this process is particularly prevalent in the food industry, where it can optimize quality and shelf life. The technology is also gaining ground in gastronomy, because it preserves ingredients in nearly original condition.