A process used to rapidly freeze foodstuffs in which the temperature zone of maximum crystallization takes place as quickly as possible. After stabilization, the food is held at a temperature of −18°C or lower. The purpose of the rapid freezing process is to avoid slow ice-crystal growth that results in damage to delicate cell walls causing a loss of mechanical structure and quality of the foodstuff on subsequent thawing. To achieve quick freezing, either liquid nitrogen or liquid carbon dioxide is used as a spray into a chamber containing the food to be quick frozen. See flash freezing.