A vitrification freezer is a freezer capable of flash freezing large amounts of biological tissue (typically two to ten kilograms as of 2012) to achieve vitrification without the use of chemical cryoprotectants, in order to avoid toxins and prevent cell wall damage from ice crystals. Vitrification freezers can be used to preserve organs for transplantation surgery or cryopreservation, or for food preservation.
Vitrification freezers work by supercooling tissue while applying microwave energy to keep water molecules from crystallizing. Then the microwaves are removed so that the water instantly freezes without forming crystals. The most advanced examples exist in the Japanese soybean processing industry, where frozen edamame without the mushy texture from ice crystal damage commands a substantial price premium.
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