Innovation in Freezing: Unlocking the Potential of Non-Crystalline Technology
An New Solution for Producers Seeking Excellence
Superior Quality
Preserves taste, texture, and nutrients at the level of fresh products
Extended Shelf Life
Significantly extends shelf life without preservatives
Innovation Potential
Unlocks new possibilities for product development and market expansion
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Our proposed food freezing method rapidly cools the product while generating a heterogeneous, variable electric field around it using electrode matrices. The direction, speed, and dynamics of the electric field movements are meticulously controlled through a proprietary algorithm
The technology allows you to transfer the liquid component of the products to a glassy state, this prevents the formation of microcrystals of ice and prevents injury to cells. Thus, the organoleptic and physico-chemical characteristics are preserved for a long time.
Operating Principle
Non-Crystalline Freezing Technology
Structural Preservation
Key Aspects of Our Technology:
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This technology is highly effective for freezing meat, vegetables, fruits, fish, and seafood, as well as for preserving a wide range of pharmaceuticals and raw materials
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Products frozen by this method retain their original qualities upon thawing far better than with traditional freezing methods
Advantages
Applications
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This process achieves significantly faster freezing with comparable energy consumption
Speed
Non-Crystalline Freezing
This revolutionary solution provides:
- 95%Preservation of structure and texture
- 90%Minimal moisture lossreduces losses by 90-95%
- 200%Increased shelf life50-200% (depending on the product)
- 97%Preservation of taste and nutritional value
How it works
Non-crystalline freezing technology relies on ultra-fast cooling to prevent ice crystal formation
The product is subjected to low temperatures and electric fields
Water molecules cannot form a crystalline structure
Vitrification occurs – a transition to a glassy state
The product retains its original cellular structure
Comparison with competitors
Shock freezing has long been considered one of the most effective methods for preserving food. However, non-crystalline freezing technology offers several significant advantages:
- Shock freezing significantly reduces the size of ice crystals but does not eliminate them completely
- Non-crystalline freezing nearly eliminates ice crystal formation, ensuring unparalleled preservation of the product’s structure
- In shock freezing, the product is cooled to temperatures ranging from -30°C to -50°C in a short period
- Non-crystalline freezing requires chamber temperatures starting from -18°C or lower
- Shock freezing requires more energy
- Non-crystalline freezing is faster and more efficient with lower energy consumption
It is used in various industries
We design freezing/thawing systems with our technology for use in freezer production according to client requirements. These can be both integrated and stand-alone systems, suitable for both mobile and stationary use
- Food Industry:Meat, fish, fruits, vegetables
- Pharmaceuticals:Preservation of biological materials
- Cosmetic Industry:Preservation of active ingredients
- Medicine:Cryopreservation of tissues and organs
Implementation of Non-crystalline freezing technology enables:
- на 15-20%Reduction in production losses
- на 50-200%Increase in product shelf life
- REDUCELogistics and storage costs
- INCREASEProduct margin through quality improvement
Learn more about the technology
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Write to us: info@icetech.group
Frequently Asked Questions
The main advantage of non-crystalline freezing lies in the formation of glass-like ice instead of crystalline ice. This is achieved through rapid cooling combined with exposure to a heterogeneous, variable electric field. As a result, the product’s cellular structure is preserved, enhancing cell viability and maintaining tissue histology. Upon thawing, the product retains its original texture, flavor, and nutritional properties with virtually no loss.
Non-crystalline freezing is more energy-efficient than one might expect. Its overall efficiency is increased by reaching storage temperatures (-15°C to -20°C) more quickly and by enabling faster heat removal. This results in shorter freezing times and, consequently, reduced energy consumption. Additionally, extended product shelf life and reduced losses during storage and transport further enhance overall efficiency.
Non-crystalline freezing is effective for a wide range of water-containing products. It is particularly suitable for high-moisture products, such as fruits, vegetables, meat, fish, and seafood. This technology is also ideal for delicate items sensitive to texture changes, such as berries, mushrooms, or premium cuts of meat. Moreover, it has proven highly effective for freezing ready-to-eat meals.
The ice formed through non-crystalline freezing possesses unique properties. Unlike regular ice, it has a higher density than water, causing it to sink rather than float. Its specific heat and thermal conductivity are closer to water’s characteristics than conventional ice, enabling faster and more efficient heat dissipation during freezing. These qualities ensure better preservation of product structure and quality.
Yes, special equipment is required for non-crystalline freezing, and we would be happy to provide consultation.
Environmental Sustainability
and sustainable development
Reduction of food waste through better product preservation
Reduced use of preservatives
Support for global sustainable development goals