Flash freezing is a rapid freezing process that quickly lowers the temperature of food items, typically to below -18°C (0°F). This method helps preserve the texture, flavor, and nutritional value of the food by preventing the formation of large ice crystals, which can damage cell structures. Commonly used in the food industry, flash freezing is often applied to fruits, vegetables, and seafood. The process involves using specialized equipment, such as liquid nitrogen or blast freezers, to achieve the desired temperature swiftly. This technique is essential for maintaining the quality of frozen products, making them more appealing to consumers.