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Flash freezing. In physics and chemistry, flash freezing is the process whereby objects are rapidly frozen. [1] This is done by subjecting them to cryogenic temperatures, or it can be done through direct contact with liquid nitrogen at −196 °C (−320.8 °F). It is commonly used in the food industry.
To pack pears in syrup, first prepare a syrup of sugar and water in a saucepan and heat until the sugar dissolves (use two to four cups sugar for every four cups water). Bring the syrup to a ...
Freezing food slows decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic (or flash freezing). The freezing kinetics is important to preserve the food quality and texture.
Clarence Birdseye. 1910 yearbook photo of Birdseye. Clarence Birdseye (December 9, 1886 – October 7, 1956) was an American inventor, entrepreneur, and naturalist, considered the founder of the modern frozen food industry. He founded the frozen food company Birds Eye. Among his inventions during his career was the double belt freezer.
Freezing food is a great way to keep delicious meals alive! After all, when frozen, most foods can last up to two to three months. However, not all foods do well in the freezer.
Kathy Bernard, acting manager at the U.S. Department of Agriculture, give us tips on the proper cold storage of food. Check out the slideshow above to learn her tricks. For more Food Storage Tips ...
Snap-freeze is a term often used in scientific papers to describe a process by which a sample is very quickly lowered to temperatures below -70 °C. This is often accomplished by submerging a sample in liquid nitrogen. This prevents water from crystallising when it forms ice, and so better preserves the structure of the sample (e.g. RNA ...
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