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, toiduainete töötlemises konservimine temperatuuri alandades (olenevalt kasutatavaist seadmeidt -18 oC kuni -45 C). Toiduainete omadusi muudab külmutamine teistest konservimisviisidest vähem. Mida kiir