Mababang temperatura ng likidong nitrogen mabilis na prinsipyo ng pagyeyelo ng teknolohiya Low-temperature liquid nitrogen quick-freezing technology is the application of [ice crystallization theory], using liquid nitrogen ultra-low temperature -196 degrees, to make the frozen items pass through the largest ice crystal formation area in a very short time, so that the pressure inside and outside the food cells is relatively balanced, and the maximum degree It is a new food preservation technology that protects the cell tissue of frozen items, maintains cell activity, Tinitiyak ang sariwang kalidad ng mga frozen na item, at pinapanatili ang orihinal na mga nutrisyon sa pinakamalaking lawak.