Rapid freezing conserves food quality by freezing the food in its fresh state and reducing the amount of water (and therefore ice crystals) on the frozen product.  This quick way of freezing ensures items will be just as fresh once they are thawed as they haven’t had a chance to become soggy during the traditional (and slower) freezing method. 

How to snap freeze using dry ice:  Add food grade dry ice to a cooler with the food you want to freeze.  Leave food in the cooler with the lid on for approximately 30 minutes – continually checking to ensure you retrieve the produce as soon as it’s frozen.   Remove the frozen food, wrap or place in a container and store in the regular freezer until it’s ready to be used. 

Freeze drying (or dehydrating through lyophilisation) is a very common practice in the food sector as it means food can be stored on a shelf for months or even years at room temperature.  This way of preserving food is especially convenient for use with food to be taken on camping or long trips as freeze-dried packages are a lot lighter without the liquid content.

How to freeze dry using dry ice:  This process is similar to freezing although it takes longer to allow all the moisture to evaporate from the produce.  Simply put food in plastic bags and cover with dry ice in a large container in the freezer (please ensure the container has holes to allow the gas and moisture to escape).  Once there is no more dry ice left in the container, this means your food has been freeze dried and is ready to store.

This is a process where food grade dry ice is mixed into meats such as mince or sausages to slow the growth of bacteria by keeping the temperature of the product at an acceptable range for longer. 

If your power has gone out yet you have a full fridge or freezer of stock, Dry Ice Australia can help by delivering dry ice to ensure your produce stays fresh until the power comes back on, eliminating spoilage or the need to hire expensive generators.