toiduainete töötlemises konservimine temperatuuri alandades (olenevalt kasutatavaist seadmeidt -18 oC kuni -45 C). Toiduainete omadusi muudab külmutamine teistest konservimisviisidest vähem. Mida kiiremini ja mida madalamal temperatuuril toiduaineid külmutatakse, seda paremini säilivad nende toiteväärtus ja maitseomadused; seega on tõhusaim (ühtlasi kulukaim) külmutada vedela lämmastikuga.
reducing the temperature of a food product to below -18 degrees C, often resulting in ice crystals puncturing the cell membranes which causes water losses on defrosting
Without prejudice to any more stringent provisions or rules in force in the Member States, freezing must take place in suitable installations permitting a temperature of - 18 °C at the centre of the product to be reached in a maximum of five hours.
