由于凍結速度快，食品的冰晶就小，就能最大可能的保存食品的風味、營養，對食品內部結構的破壞就少，再加熱時食品就能基本恢復原狀。如果不是速凍，產品就會出現表面干燥，有裂紋，變硬的現象，產品的風味、口感就差，食品的營養價值就會下降。
Because of the frozen speed is so quick, the ice crystal is so small, so that it can keep the flavor and nourishment so well, and it's good for the structure keeping, when the food has been hot once more.it can keep as the same as before. If not, the surface of products will be with dry and cracked, and the flavor will be bad and nourishment will be turn down.