The faster something is frozen the smaller the ice crystals that form in the water content of the cells. The smaller the crystals, the less the structure and texture of the food is disrupted by freezing.
You'll see this in frozen meat, home frozen then defrosted meat will release more water than blast frozen factory product.
While you'll not achieve best factory results, it helps to chill food first in the fridge, switch to fast-freeze in advance then spread food to be frozen out a bit rather than in a single lump and it will all freeze faster.