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 can be achieved using specialized equipment, such as liquid nitrogen or blast freezers, which circulate cold air around the food to ensure even and quick freezing.