人们通常会使用冷冻冷藏技术来为食物保鲜，但是在冷冻中当温度下降到0摄氏度至-5摄氏度时会对食材的细胞造成破坏，并使营养成分大量流失,进而影响食物的新鲜程度和口感。云冻技术可以突破这个壁垒，瞬间达到-60摄氏度。未来可广泛运用在肉类、果蔬等易腐食品的冷链运输中，还解决了很多地方特产因保鲜时间短无法走出大山的痛点难点，为乡村振兴赋能助力。
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