Freezing preserves food—and damages it. As the food freezes, ice crystals form that can rupture the food’s cell walls, allowing moisture (and nutrients) to leach out when the food thaws. But the faster the food freezes, the smaller the ice crystals are and the less damage that occurs. That’s why commercial food processors blast items such as peas, berries, and shrimp individually with extremely cold air before packaging them together—an approach known as IQF (individual quick-freezing). Without the surrounding items that block cold air and prevent items in the middle from fully freezing until the outer items have done so, the food can cool down more quickly.