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❄️When liquid nitrogen comes into contact with the surface of food, it quickly evaporates and absorbs heat from the food, causing it to freeze almost instantly.Nitrogen flash freezing involves exposing food products to liquid nitrogen, which has a boiling point of -196°C (-321°F).Nitrogen freezing ensures even freezing of the entire food item, from the surface to the core. This feature helps maintain the integrity of the food’s structure and prevents the formation of ice crystals that can cause
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