In these days people are more interested in frozen foods, especially home freezing fruits and vegetables. In this study, the effects of a new developed quick freezer system for home-type refrigerator on the freezing rates and some quality properties of strawberries were investigated. The freezing cabinet (at −30 °C with 1.2 ms⁻¹ air) was designed and manufactured by Bosch und Siemens Hausgerate GmbH (Çerkezköy, Turkey) then the strawberrries were frozen in a novel quick freezer and compared with the samples frozen statically at classic home type refrigerator (at −18 °C without any air blown) via the freezing times at three different (bottom, middle and top) position. Microstructure, color, antioxidant content and microbiological quality during storage of 4 months at −25 °C compared. Strawberries reached -15 °C approximately 234 min shorter in the novel system. Freezing rates were determined as 0.32 cm h⁻¹ for the static freezer and 1.51 cm h⁻¹ for the quick freezer. Unlike the classic home-type refrigerator, quick freezing process took place in the novel home freezing system. SEM images showed that higher freezing rate in the novel system provides better protection in tissue structure and cell walls. The antioxidant activity of the strawberries frozen in the novel home freezing system was 8.96% higher after the freezing process. Brightness and redness of samples were protected better after quick freezing during storage. Nonetheless, no evident differences were observed in microbiological criteria.

如今，人们对冷冻食品，尤其是家庭冷冻的水果和蔬菜更感兴趣。在这项研究中，研究了一种新开发的家用冰箱快速冷冻系统对草莓的冷冻速度和某些品质特性的影响。冷冻柜（在−30°C时为1.2 ms ^-1空气）由Bosch und Siemens Hausgerate GmbH（土耳其Çerkezköy）设计和制造，然后将草浆在新型快速冷冻机中冷冻，并与在经典家用型冰箱中静态冷冻的样品进行比较（在−18°C且未吹任何空气）通过三个不同位置（底部，中间和顶部）的冻结时间。与-25°C下储存4个月时的组织，颜色，抗氧化剂含量和微生物质量进行比较。在新系统中，草莓达到-15°C的时间短了234分钟。静态冷冻机的冷冻速率确定为0.32 cm h ^-1，冷冻机的冷冻速率确定为1.51 cm h ^-1快速冷冻机。与经典的家用冰箱不同，新颖的家用冷冻系统实现了快速冷冻过程。扫描电镜图像显示，新系统中较高的冷冻速度为组织结构和细胞壁提供了更好的保护。冷冻后，在新型家庭冷冻系统中冷冻的草莓的抗氧化活性提高了8.96％。在储存过程中快速冷冻后，可以更好地保护样品的亮度和红色。但是，在微生物学标准上没有观察到明显的差异。