The results of the research on the influence of air pressure on the speed of food freezing show that: under a certain pressure, the food freezing curve can be divided into three sections: 1. Cooling section: the cold mass is cooled from the initial state to the ice crystallization zone. At this stage, the influence of air pressure on the temperature of the center of the ice formation is not obvious. 2. Crystallization section: The width of the horizontal section of the freezing curve at this stage is greatly affected by pressure, that is, the time required to pass through the ice crystallization zone is significantly shortened as the pressure of the cooling medium increases. For water, the time it takes for ice to crystallize decreases by about 1.2 hours for every increase of one atmosphere of pressure. 3. Cooling zone: After passing through the ice crystallization zone, the frozen ice quickly cools down. Except for the steepness of the freezing curve under normal pressure, the steepness of the freezing curve under other pressures is larger and approximately the same.

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