If freezing<span> is slow, large ice crystals will form, </span>damaging<span> the cell walls of the </span>food Quick freezing<span> = small crystals </span>Slow freezing<span> = large crystals ... Heat is removing </span>so<span> quickly that there is little time for dehydration of the cells and ice will be formed inside the cells numerously as small ice crystals </span>
