Meat histology
In the end of 2022 agrifreeze team conducted a series of tests on Beef meat. Beef samples were frozen in 2 ways: with agrifeeze module and without them on the same equipment. Then stored in freezer at temperature minus 20 degrees celcius for 5 weeks. After they were delivered to International Scientific Center "Biotechnology of the Third Millennium". Where histological study of provided samples where conducted under senior researcher supervision. The objective of the study was to establish difference in condition of samples. The pre-weighed samples were thawed at a temperature of 4 degrees Celcius. After defrosting, the tissue samples were soaked with filter paper to remove the separated moisture and then weighted. Tissue samples were isolated with a size of no more than 1 cm and a thickness of no more than 0.5 cm.
The samples were fixed with a formalin solution, then dehydrated with isopropyl alcohol, filled with paraffin and cut with a microtome after they were stained with hematoxylin and eosin. A histological specimen was prepared.
Chicken histology
In the end of 2022 agrifreeze team conducted a series of tests on Сhicken meat. Chicken samples were frozen in 2 ways: with agrifeeze module and without them on the same equipment. Then stored in freezer at temperature minus 20 degrees celcius for 5 weeks. After they were delivered to International Scientific Center "Biotechnology of the Third Millennium". Where histological study of provided samples where conducted under senior researcher supervision, The objective of the study was to establish difference in condition of samples. The pre-weighed samples were thawed at a temperature of 4 degrees Celcius. After defrosting, the tissue samples were soaked with filter paper to remove the separated moisture and then weighted. Tissue samples were isolated with a size of no more than 1 cm and a thickness of no more than 0.5 cm.
The samples were fixed with a formalin solution, then dehydrated with isopropyl alcohol, filled with paraffin and cut with a microtome after they were stained with hematoxylin and eosin. A histological specimen was prepared.

Fish histology
In the beginning of 2023 agrifreeze team conducted a series of tests on Trout.Fish samples were frozen in 2 ways: with agrifeeze modules and without them on the same equipment.Then delivered to International Scientific Center "Biotechnology of the Third Millennium". Where Histological, Moisture loss and structural-mechanical properties studies of provided samples where conducted under senior researcher supervision.
The objective of the study was to determine the impact of additional treatment during freezing on the quality indicators of trout.
The pre-weighed samples were thawed at a temperature of 4 ° Celcius.
A histological specimen and other study samples were prepared

Popiah skin
Explore Agrifreeze digital freezing technology on popiah skin.This set of popiah skins is 3 months old. Normally after 1 day, popiah skins will taste bad and the texture is very stiff.If frozen, the texture is very hard and the taste is not good either.The AGRIFREEZE technology is able to produce the first popiah skins in the world which taste as good as freshly made and are able to last for weeks.We bought it on 16th July 2023 and we are now testing it in 14th October. It has been frozen at minus 18 degrees for 3 months. It's still soft. The edges are moist, but not wet. It can be easily peeled off, one sheet at a time.Just like freshly made skins. The texture is excellent. No holes in the whole sheet. The skin is supple.
It is strong and does not break easily. It will hold the contents of the pohpiah very easily. It smells very fresh, like it was just received from the chef.
Sea urchin
Explore Agrifreeze digital freezing technology application on Sea urchin. The delicate flavors of sea urchin make it a delicacy in many cuisines. But preserving its freshness is a challenge.Regular blast freezing degrades the quality, and spoils sea urchin, it becomes watery. Agrifreeze preserves the freshness, firmness, and taste of sea urchin like never before. Agrifreeze technology perfectly helps to preserve sea urchin without damaging its structure or taste. This Sea urchin was frozen for 6 weeks. Still it maintains its vibrant color, tender texture, and exquisite taste,but most important there is no Ammonia smell.Agrifreeze technology - making every bite as fresh as the moment it was harvested.
Brussels sprouts
Explore agrifreeze digital freezing on Brussels sprouts. These brussel sprouts were frozen for 2 weeks. One with conventional blast freezer and another with Agrifreeze. The one that was frozen conventional way started to spoil,became soft and black, yellow and dark stains started to come out. Sprout frozen with agrifreeze looks much better, remained firm and tasted fresh.
Fried rice
Explore Agrifreeze technology tested on a fried rice dish.Usually when rice is frozen with conventional blast freezing it loses moisture, taste and quality.This fried rice was frozen with Agrifreeze digital freezing technology and stored for one month.Then it was defrosted in simple microwave.Check the results! They are very good, tastes as good as if it was just freshly cooked.Agrifreeze helps to preserve products , extend their storage time, quality and taste!
Blueberry tart
Explore Agrifreeze digital freezing technology
Today we are going to test blueberyy tart that was frozen for 3 weeks. This blueberry tart was defrosted at 4 degrees celsius
Usually after blast freezing and defrostation desserts like blueberry tart.Loose their texture and taste, becoming soft and mushy. But here we can see that Agrifreeze preserved the firmness and structure.It looks and tastes as it was just cooked and served.