Tuesday, May 8, 2012
The CAS Mechanism
CAS freezing works on the simple principle that water molecules cannot cluster and form cell-wall-damaging ice crystals if they are in motion during the freezing process. Whereas a microwave vibrates water molecules to generate heat, CAS uses a rotating electrical field to spin water molecules. This spinning motion prevents water molecules from clustering. The result is a frozen product that has zero damage from freezing. This process has been granted patents in the EU, U.S.A., China, Australia, and else-where. Cell wall damage from ice crystals is responsible for the loss of flavor, texture and aroma of frozen products. CAS frozen products, when defrosted, retain 99.7% of their aroma, flavor and texture. Fatty foods, notorious for being easily oxidized even when stored at - 60Ž for one year, can have their storage life extended to two years or more when stored at - 40Ž in a CAS environment.
But Squid is hard to tell the difference of CAS freezing or not, to be honest. That's my opinion.