The freezing of food materials is more complex than the freezing of pure water. All food materials contain solutes such as carbohydrates, salts, colorants and other compounds which affect their freezing behavior. Most food products contain animal and/or vegetable cells forming biological tissues. The water content of these tissues is either inside the cells (intracellular fluid) or surrounding these (extra cellular fluid). Since the lowest concentration of solutes is found in the extra cellular fluids, the first ice crystals are formed there. During a slow freezing, there will be time for the cell to lose water by diffusion and the water will freeze on the surface of the crystals already formed. As the cells keep losing water, the cell shrinks more and more until it collapses. The large ice crystals will exert pressure on the cellular walls, causing drip loss during thawing. A rapid freezing promotes a large number of small ice crystals distributed uniformly throughout the tissue, both inside and outside the cells .Hence, products frozen with cryogenic technologies show a matrix of small ice crystals and a better texture than products frozen using slower heat transfer processes.