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Dry ice is used for flash freezing of food products because of its extremely low temperature (-78.5°C or -109.3°F), which allows for rapid cooling.
This rapid cooling process helps to preserve the freshness, texture, and quality of the food products by minimizing the formation of large ice crystals that can damage the food's cellular structure.
Additionally, dry ice sublimates directly from a solid to a gas, leaving behind no residue, making it a clean and efficient option for flash freezing.
