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Both terms describe rapid commercial/freezing technologies but they differ in temperature/time targets, methods, and typical applications. Key distinctions: Definition and regulatory meaning • Blast freezer (blast chiller/freezer): A controlled refrigerated chamber that lowers product temperature quickly by circulating cold air at high velocity; often used to chill cooked foods from hot to safe storage temperatures (e.g., 70°C to 3°C) or to freeze products relatively quickly. “Blast chiller” is a regulatory/food-safety term in many countries. • Flash freezer (including cryogenic/freezing by immersion): Implies extremely rapid freezing that forms very small ice crystals—usually accomplished with much lower temperatures (cryogens like liquid nitrogen or very cold CO2, or very high-efficiency mechanical tunnels). Used when preserving cellular structure and quality is critical. Typical operating parameters • Blast freezers: Air temperatures typically −30°C to −40°C (commercial units vary),…

Also, I don't see the food industry wasting tons of plastic on this process. The amount of plastic waste in the food industry is staggering. As an example, my restaurant used put each salad in a new plastic bag to dress it, then threw that bag away. Anywho, the best way to freeze with liquid nitrogen probably depends on the food. But just putting it in will almost certainly work.

Liquid nitrogen is nitrogen in a liquid state at an extremely low temperature. It is a colourless clear liquid with a density of 0.807 g/ml at its boiling point (−195.79 °C (77 K; −320 °F)) and a dielectric constant of 1.43.. It is produced industrially by fractional distillation of liquid air. Cryogenic freezing is most often used for individual quick frozen (IQF) products, such as individual chicken wings, frozen peas, or other bulk packaged food items where it is important to maintain individual pieces.It is sometimes chosen where space is limited or as a lower-cost means of getting a new product to market quickly. Cryogenic nitrogen plant. Air inside a distillation column is separated at cryogenic temperatures (about 100K/-173°C) to produce high purity nitrogen with 1ppm of impurities. The process is based on the air separation. This method involves a standard mechanical refrigeration cycle, using one of the common refrigerants like ammonia or carbon dioxide. Mechanical process fre…

Bread-like things (pretty much all baked goods) freeze incredibly well in any basic home freezer. I really don't think you need to go through all of this trouble.

"The correct answer is Spray freezing. EXPLANATION: Spray Freezing: Spray freezing is also known as cryogenic freezing. Refrigerant is directly sprayed over the desired product. In both industrial and medical settings, spray freezing is a sort of aerosol spray product with a liquified gas that quickly cools surfaces. Typically, it comes in portable spray cans. Depending on the use, it may include different materials that result in a range of temperatures. It is the quickest way to freeze using liquid nitrogen or carbon dioxide. Additional Information Blast Freezers are sometimes referred to as shock freezers. The idea of this type of freezer is to very rapidly bring down the temperature of (usually) foodstuffs or fresh produce, freezing them very quickly. They are widely used in the frozen food industry for things like iced cream, pre-prepared meals, and vegetables or fish. A lot of commercial kitchens also use them for some things. Plate freezers are commonly used for freezing br…