Blast freezing is a rapid freezing process that lowers the temperature of food quickly, typically to -18°C (0°F) or lower. This method helps preserve the quality, texture, and nutritional value of food by forming smaller ice crystals, which minimizes cell damage. It is commonly used in commercial food processing and storage. The blast freezing process involves circulating cold air at high speeds around the food items. This technique is essential for maintaining food safety, as it reduces the time food spends in the temperature danger zone, where bacteria can grow. Food safety and commercial food processing industries widely utilize this method.