In a process to chill organic products especially fruit and vegetables, the product is dunked, sprayed or wetted with an aqueous solution of suspended ice crystals ('binary ice') for a given period and at a temperature which is specific to the products. The temperature is controlled by the introduction of a specific additive to the aqueous solution such as cooking salt, ethanol, fruit sugar or lactic sugar. Following contact with the suspended ice crystals, the product is washed with water and then force-dried with cold air as it rests on a moisture- absorbing base. The product is then chilled under an inert atmosphere under varying pressure.
