6. Hardening
6.1 Microstructural mechanisms
When the product leaves a conventional freezer, its temperature is only – 5/– 6 °C. Nevertheless, cooling was relatively rapid, as it was dynamic, with the product chilled in bulk and continuously agitated. This means that only 50% of the freezable water is in the frozen state, so if a satisfactory microstructure is to be achieved, i.e. with a maximum of small, pure water ice crystals, further cooling is required
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Hardening
Conclusion
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