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2. Individual quick freezing - Wikipedia

   en.wikipedia.org/wiki/Individual_Quick_Freezing

   Cryogenic IQF freezers immerse the product in liquid nitrogen at very low temperatures, freezing it rapidly while continuously moving the product to avoid block or lump formation. [5] Although this method shows good freezing results, it might lead to higher processing costs per weight of product due to the cost of the liquid nitrogen required.

3. Moto (restaurant) - Wikipedia

   en.wikipedia.org/wiki/Moto_(restaurant)

   Moto was a molecular gastronomy restaurant in the Fulton River District of Chicago, Illinois known for creating "high-tech" dishes which incorporate elements such as carbonated fruit, edible paper, lasers, and liquid nitrogen for freezing food. [1] Moto was run by executive chef Homaro Cantu until his suicide in 2015.

4. Frozen food - Wikipedia

   en.wikipedia.org/wiki/Frozen_food

   Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature −196 °C (−320 °F). [2] Preserving food in domestic kitchens during modern times is achieved using household freezers. Accepted advice to householders was to freeze food on the day of purchase.

5. Flash freezing - Wikipedia

   en.wikipedia.org/wiki/Flash_freezing

   This rapid freezing is done by submerging the sample in liquid nitrogen or a mixture of dry ice and ethanol. [6] American inventor Clarence Birdseye developed the "quick-freezing" process of food preservation in the 20th century using a cryogenic process. [7] In practice, a mechanical freezing process is usually used due to cost instead.

6. 5 Costco Frozen Foods I Always Keep Stocked in My Freezer - AOL

   www.aol.com/5-costco-frozen-foods-always...

   5 Costco Frozen Foods I Always Keep Stocked in My Freezer. Kristi Waterworth, The Motley Fool. November 29, 2024 at 9:00 AM ... Click here to read our full review for free and apply in just 2 minutes.

7. Dippin' Dots - Wikipedia

   en.wikipedia.org/wiki/Dippin'_Dots

   Dippin' Dots are stored and transported at –40 degree Fahrenheit (–40 °C), which is colder than most frozen foods require. The company's development of ultra low temperature freezers, proper storage and transportation got the company involved from about 1988 with selling their equipment for other uses, such as preserving microbiological cultures for fermentation.