Larger ice crystals are formed in the frozen produce when the freezing method followed is

Larger ice crystals are formed in the frozen produce when the freezing method followed is sharp freezing.
Sharp freezing means the reduction of every portion of food placed in a sharp freezer facility to a temperature of ten degrees Fahrenheit or less in five hours or less.
It produces large ice crystals that punch through cell membranes. As a result, when foods with large ice crystals thaw, there is more dripping and loss of liquid. Small crystals are unstable and over time grow to form larger crystals.