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       由于冻结速度快，食品的冰晶就小，就能最大可能的保存食品的风味、营养，对食品内部结构的破坏就少，再加热时食品就能基本恢复原状。如果不是速冻，产品就会出现表面干燥，有裂纹，变硬的现象，产品的风味、口感就差，食品的营养价值就会下降。
Because of the frozen speed is so quick, the ice crystal is so small, so that it can keep the flavor and nourishment so well, and it's good for the structure keeping, when the food has been hot once more.it can keep as the same as before. If not, the surface of products will be with dry and cracked, and the flavor will be bad and nourishment will be turn down.