Blast freezing, or air-blast freezing, is among the most commonly used freezing techniques due to temperature stability and production versatility. Blast frozen vegetables are typically blanched and packed into containers before freezing. Freezing is accomplished through carrying the packaged food into a freezing tunnel and passing it through a series of refrigerated coils. Fans inside the freeze tunnel blow extremely cold air around the packaged food. As a result of the extremely low air temperature exposure, the food freezes rapidly.