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VALUE OF CRYOGENIC STORAGE

It locks moisture and freshness better, preserving the original color and taste of food. During ultra-low-temperature rapid cooling, water inside cells freezes in place before it can leak out, greatly reducing moisture loss.
It delivers superior sterilization and effectively inhibits histamine-producing bacteria. In an ultra-low-temperature environment, the matrix surrounding bacteria freezes instantly, raising osmotic pressure and altering physical and chemical properties. All bacteria and microorganisms cease reproduction, and the activity of histidine decarboxylase is suppressed, achieving remarkable sterilization effects.