Ordinary quick freezing technology will lead to the generation of large ice grains in food due to slow food freezing process. When the food is thawed, the cell tissue in the food will rupture causing the loss of food juice.  The loss of food juice will affect the color, taste and nutritional characteristics of thawed food.  Nutrients and natural pigments will be lost along with the lost food juice.  Especially for fruits and vegetables tired food, structural damage will lead to degradation of food texture and taste, and loose structure.  The relevant research on the destructive test of the taste and texture of frozen strawberry products conducted by experts shows that when the ultra-low temperature rapid Frozen Solution process is used, the strawberry maintains a relatively high compact texture.

Food freezing technology affects the color of thawed food from two aspects.  First of all, when food is thawed, natural pigment will also be lost.  Secondly, due to the continuous formation of ice crystals during the food freezing process, the concentration of residual unfrozen food cytosol increases, and the oxidation and enzymatic browning of natural pigments accelerate.  The slower the food freezing process or the longer it takes to pass through the food freezing point, the more significant the effect on the color of the food will be.  Experts' research on the color test of frozen and thawed hamburgers shows the importance of food freezing rate and the advantages of fast freezing: the passage of L food juice and natural pigment has been reduced.  Browning of meat quality is reduced to the lowest degree: the frozen hamburger adopting ultra-low temperature-mechanical freezing process is closer to the original meat quality color than the pure mechanical one.

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