Given that some ready-to-eat foods are harder to freeze, how is refrigeration responding?
Friberg: The key to good quality freezing is to reach perfect temperature and airflow control. Fluidized bed freezing, which was pioneered by our Frigoscandia Equipment division in the 1960s, has been continually developed and strengthened over the years. Wet products like peas, carrot cubes, broccoli, cauliflower, and corn can be individually frozen, instead of being lodged in large, inconvenient blocks. Today this technology can handle increasingly delicate foods such as strawberries, cheese and even rice. Impingement freezing is also another of our important developments. This technology uses thousands of high velocity jets that blast away the boundary layer of air that holds heat around a product. This process results in extremely fast freezing times, and was specifically designed for sensitive products like lobster, shrimp, fish fillets, raw chicken, and egg. By their nature, these products must be frozen extra quickly, typically within 200-500 seconds to protect the cell structur
