Products and materials can be embrittled by exposing them to cryogenic low temperatures.
Enrobing with sauce or seasoning.
Rapid cooling using cryogenic gases
Shaping a food stuff in 2D or full 3D
Modifying viscosity and consistency of food pastes.
Hardening the surface of a product for easy further processing.
Applying a protective layer of ice.
Instant hardening of fat glaze in ice cream cornets.
Nitrogen based freezers from 0.1 till 3,000 Kelvin/min.
Ultra fast freezing with liquefied gases.
CFU reduction by surface shock freezing.