Currently, preserving seafood using freezing systems is much more widely used. The main feature of this method is to slow down spoilage and the product is thawed after a period of frozen storage with virtually no change in the original properties of the fresh ingredients. This method is applied in processing and exporting seafood or even on fishing vessels when fishing requires a period of preservation to bring the seafood back to the mainland. Frozen seafood exports are often very important to developing countries due to the high cost of products such as frozen shrimp, which bring in high-value income compared to other types of food products consumed domestically. 

Freezing system widely used in most food freezing processes. In quick freezing, there is the concept of IQF freezing, also known as loose freezing. Flash freezing is difficult to determine. Lowering the temperature reduces the reaction rate. Furthermore, when the water in seafood freezes, it becomes bonded. This reduces water activity and also reduces bacterial growth. Therefore, it can be said that the freezing process in seafood preservation is a combination of temperature reduction and lowering of water activity.

Come to Tan Thanh Seafood to have the choice of cold storage, freezer storage, ice machine, Highest quality refrigeration machinery.