Cryogenic "advertising claims" are usually "vague" and even data published by reputable Universities are usually based on "the best cryogenic systems "vs" the mechanical freezing systems of the 1940's and 1950's". I quote from a study that indicated that cryogenic freezing of ground beef was the optimum process; (this is the last paragraph in a 30 page report): "It. should be noted in this study that the conditions chosen are not representative of freezing rates of which mechanical systems are capable. Rather the experimental conditions were chosen to represent those often used and As a result are representative of slow freezing. Any mechanical system that will decrease freezing time will probably decrease the quality differences noted in the study".

Considerable work has been done over the years to analyze dehydration in freezing systems. It has been proven that dehydration is minimal in air blast systems that are properly designed. Well designed mechanical systems approach cryogenic freezing systems in both the areas of dehydration and freezing times as the vapor pressure differences are lower than cryogenic by about 60%, and the time to freeze approaches that of cryogenic freezing.

The author has been involved in innumerable tests that indicate that the "shrink" for most products in a high quality mechanical freezer is generally difficult to measure as the time element is reduced to a minimum, This deduction has been verified by Rassmussen in "Freezing Methods Related to Cost and Quality", i.e., "Tie almost universal concern about evaporation losses during freezing is ground less". It is the evaporation during "cooling" that is critical. A product that enters the freezer at 326F. would have little dehydration in any type freezer.