Quick freezing is a method used to rapidly lower the temperature of food items, preserving their freshness and nutritional value. This process typically involves exposing the food to extremely low temperatures, often below -18°C (0°F), which helps to form small ice crystals. Smaller ice crystals cause less damage to the food's cellular structure, maintaining its texture and flavor. This technique is commonly used in the food industry for products like fruits, vegetables, and seafood. Quick freezing is essential for extending shelf life and preventing spoilage, making it a vital practice for both manufacturers and consumers who want to enjoy high-quality frozen foods.