What is the most common method of freezing food products?

The most common method of freezing food products is air freezing. This approach involves circulating cold air around the food items to lower their temperatures. Air freezing is popular in both commercial and home settings due to its simplicity and effectiveness for a wide variety of foods.

In many household freezers, the air freezing method is employed, as it utilizes the freezer’s fan system to distribute cold air evenly, allowing for gradual freezing. While this method may increase the time required for food to freeze compared to some other techniques, it is typically more accessible and requires less specialized equipment.

Other methods, like blast freezing, utilize rapid airflow to quickly drop temperatures and are often used in commercial settings for efficiency but are not as commonly used in domestic environments. Liquid nitrogen freezing is specialized and used primarily in industrial applications or for certain culinary techniques. Contact freezing, while effective for certain food shapes and sizes, is less common for bulk freezing of diverse food products.