In addition to fully freezing food products, the cryogenic freezing proponents are now proposing "precooling" or "preconditioning" of products before they enter an existing mechanical freezer, This may be applicable to some older and inadequate freezers, but it is not the panacea it is advertised to be. Most proposals indicate a savings in "shrink" of 5% for wet vegetables. This has been refuted by many authors, including Rasmussen, Any wet product such as peas, carrots, or diced onions carries considerable surface moisture and even if dehydration occurs the net effect on salable product is insignificant. W hen a wet product at 60 degrees F. enters a -25 degree F. to -30 degrees F. high velocity air blast (IQF. Fluidized Bed Freezer) the external moisture is quickly frozen, thus minimizing the possibility of "shrink", loss. The potential "shrink" in the C02 "pretreating" tunnel could be more than in the mechanical system as the temperature of the carbon dioxide could be as low as -806F and the vapor pressure differential would be much more than the mechanical system. Where wet vegetables or fruits are concerned a refrigerated hydrocooler is the beat approach to cooling prior to freezing.