The Evolution of Freezing
Throughout the annals of human history, the concept and practice of freezing has played a pivotal role in preserving food and extending its shelf life. The human race could not have progressed to its current state without freezing and storing its food for long periods, sending them around the world and providing succor in times of shortage.
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    Ancient origins
    The history of freezing can be traced back to the dawn of humanity. Early humans discovered the wonders of freezing when they observed how food left out in the open during the winter months would remain preserved. Nature was the first refrigerator
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    Natural Freezing Techniques:
    Ice Houses and Iceboxes. As civilizations advanced, so did their methods for preserving food. Up to a few hundred years ago, ice houses were constructed to store natural ice, collected during the winter and insulated to keep the contents cold throughout the year. Later in the 18th and 19th century, iceboxes became popular household appliances, allowing people to store perishables for more extended periods.
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    The Advent of Mechanical Refrigeration
    The 19th century marked a turning point in freezing technology with the invention of mechanical refrigeration machines, paving the way for mass distribution of ice and the commercial distribution of frozen good.
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    Blast Freezing
    A Revolution in Preservation. While mechanical freezing made freezing more accessible, it was the invention of blast freezing in the early to mid 20th century that truly revolutionized food preservation. Blast freezing is a rapid freezing process that uses extremely cold air to freeze food quickly. This method prevents the formation of large ice crystals which can damage the cell structure of food and compromise its quality. But it is not perfect; smaller ice crystals are still formed, rupturing cell walls, and the food still deteriorates, although more slowly.
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    We are now introducing a further improvement in the blast freezing process. The Agrifreeze technology uses digital freezing to produce even smaller ice crystals which are rounder in shape and have much less sharp edges. Cell walls are preserved. This enables the food to be preserved considerably longer and fresher. It also enables remarkable achievements in keeping fragile foodstuffs like uni (sea urchin) and pohpiah skins fresh after weeks of Agrifreezing, even though they normally decay after a couple of days (see videos in Gallery). Blast frozen pork which normally start losing their texture and taste after 4 months can now be kept close to their original state after 2 years or more. Beef, chicken and fish can also keep much longer compared to blast frozen. Some fruits and vegetables (not all) also keep much better under Agrifreeze. We are still in the process of testing and developing software programs for different types of food and we will update our website as we progress.

Energy saving
Agrifreeze heps to freeze products faster which saves electricity
Module based
Our modules can be installed on any existing facility
Our technology has very low incremental operating cost