Ice crystal size is a measure of the dimensions of ice crystals formed during freezing, which determines the extent of cell wall rupture, and therefore the texture, drip loss and overall quality of frozen fruit and vegetables after thawing.
In trade practice
Fast freezing produces numerous small crystals that cause minimal cell damage, while slow freezing or temperature fluctuations in storage produce large crystals through recrystallisation, leading to soft texture and high drip loss. QA teams use drip loss tests on thawed samples as a practical proxy for crystal size, since direct measurement requires specialist microscopy. Buyers specify maximum drip loss in intake specifications to indirectly control ice crystal size. Stable cold chain management throughout storage and transit is essential to prevent crystal growth after production.
In a specification
Ice crystal size is not directly stated in trade specifications; instead, maximum drip loss after standardised thawing is used as the measurable proxy, with the method and threshold defined in the product specification.