Thaw frozen food technology in two ways affect the color of the food. First, as mentioned above, when the thaw food along with natural pigments can also be lost; Second, because the food freezing process continued to generate ice crystals, solute concentration of the residual unfrozen foods cells increased natural pigments accelerate oxidation and enzymatic browning. Food freezing process slower or longer by the freezing point of the food, for the food color will affect the more significant. Hamburg color test after the relevant experts to show the advantages of freezing and thawing of the importance of food freezing rate and fast frozen: food juice and natural colors of the passage has been reduced to minimize the browning meat: ultra low temperature - mechanical refrigeration technology frozen hamburger meat color is closer to the original than the purely mechanical color. Advantages cryogenic food freezing system is the ability to adapt to a variety of series of frozen food type rate requirements, in order to improve quality of their products. Of course, low capital investment, flexible production, easy to clean and also the advantage of many of today's food processors appealing.