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  2. We Tested Over 50 Freezer Storage Containers, and These ... - AOL

    www.aol.com/tested-over-50-freezer-storage...

    $53 at Amazon.com . $105 $45 at Target.com . What we like: Using one container for a microwave, freezer, dishwasher and oven can be a time-saver in the kitchen. What to know: Only the glass ...

  3. Ice pack - Wikipedia

    en.wikipedia.org/wiki/Ice_pack

    They can be used as a normal reusable ice pack by storing in a freezer, but they can also be heated in water or a microwave oven to reach the desired temperature. The first hot and cold pack was introduced in 1948 with the name Hot-R-Cold-Pak and could be chilled in a refrigerator or heated in hot water. [3]

  4. Thermal bag - Wikipedia

    en.wikipedia.org/wiki/Thermal_bag

    Commercial thermal shopping bags, to carry temperature-sensitive purchases home without breaking the cold chain, were first introduced by grocery and other shops in Europe in the mid-1980s. A thermal bag to keep pizzas being delivered hot was invented by Ingrid Kosar in 1983, and is commonly used now.

  5. Ziploc - Wikipedia

    en.wikipedia.org/wiki/Ziploc

    Ziploc has expanded their products to more than just sandwich bags. Ziploc products have varied from freezer bags to Twist 'n Loc containers, the latter now discontinued. They have expandable bottom bags that stand on their own. The now-discontinued polypropylene Zip 'n Steam bags were used to cook food in a microwave oven. They also have had ...

  6. Cooler - Wikipedia

    en.wikipedia.org/wiki/Cooler

    Most reusable ones have molded-in handles; a few have shoulder straps. The cooler has developed from just a means of keeping beverages cold into a mode of transportation with the ride-on cooler. A thermal bag, cooler bag, or cool bag is very similar in concept, but typically smaller and not rigid.

  7. Flash freezing - Wikipedia

    en.wikipedia.org/wiki/Flash_freezing

    Flash freezing being used for cryopreservation. Flash freezing is used in the food industry to quickly freeze perishable food items (see frozen food). In this case, food items are subjected to temperatures well below [clarification needed] the freezing point of water. Thus, smaller ice crystals are formed, causing less damage to cell membranes. [4]

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