Deepchill® vs. Flake Ice
As a highly perishable product, shrimp is subject to rapid spoilage. Unfortunately, it cannot be undone once it begins. Although it’s impossible to completely stop decay, rapid chilling to sub-zero temperatures significantly slows it down.
A comparative study of cooling rates shows that shrimp (Pandalus Borealis) cooled in traditional flake ice and water did not reach 0ºC even after 18 hours. By contrast, shrimp cooled in Deepchill® was cooled to a consistent -2ºC in less than 5 minutes. By reducing the time taken to chill the shrimp, and maintaining a constant sub-zero temperature, spoilage is greatly reduced.
Source: Independent study by The Fisheries and Marine Institute of Memorial University of Newfoundland