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  2. Dry ice - Wikipedia

    en.wikipedia.org/wiki/Dry_ice

    Dry ice is the solid form of carbon dioxide (CO 2), a molecule consisting of a single carbon atom bonded to two oxygen atoms. Dry ice is colorless, odorless, and non-flammable, and can lower the pH of a solution when dissolved in water, forming carbonic acid (H 2 CO 3). [1]

  3. Here's Everything You Need to Know About Dry Ice - AOL

    www.aol.com/lifestyle/heres-everything-know-dry...

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  4. Freeze drying - Wikipedia

    en.wikipedia.org/wiki/Freeze_drying

    The primary purpose of freeze drying within the food industry is to extend the shelf-life of the food while maintaining the quality. [1] Freeze-drying is known to result in the highest quality of foods of all drying techniques because structural integrity is maintained along with preservation of flavors. [ 1 ]

  5. Freeze-dried ice cream - Wikipedia

    en.wikipedia.org/wiki/Freeze-dried_ice_cream

    A freeze-dried Ice cream sandwich in a bag. Freeze-dried Neapolitan ice cream, shown with air-tight foil partially unwrapped. Freeze-dried ice cream, also called astronaut ice cream or space ice cream, is ice cream that has had most of the water removed from it by a freeze-drying process. Compared to regular ice cream, it can be kept at room ...

  6. List of cooling baths - Wikipedia

    en.wikipedia.org/wiki/List_of_cooling_baths

    Dry ice: Tetrachloroethylene-22 Dry ice: Carbon Tetrachloride-23 Dry ice: 1,3-Dichlorobenzene-25 Dry ice: o-Xylene-29 Liquid N 2: Bromobenzene-30 Dry ice: m-Toluidine-32 Dry ice: 3-Heptanone-38 Ice: Calcium chloride hexahydrate -40 1 to 0.8 ratio of salt to ice. Dry ice: Acetonitrile-41 Dry ice: Pyridine-42 Dry ice: Cyclohexanone-46 Dry ice: m ...

  7. Flash freezing - Wikipedia

    en.wikipedia.org/wiki/Flash_freezing

    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] Flash freezing techniques are used to freeze biological samples quickly so that large ice crystals cannot form and damage the sample. [5]

  8. Shinkansen too hard ice cream - Wikipedia

    en.wikipedia.org/wiki/Shinkansen_too_hard_ice_cream

    There was Shinkansen ice cream in the 1970s, and even then it was expensive and its ice cream was hard. In 1991, Sujahta began producing ice cream for sale on Shinkansen trains. The percentage of milk fat was increased in order to create a luxurious taste, so the product became hard. [7]

  9. Cryogenic grinding - Wikipedia

    en.wikipedia.org/wiki/Cryogenic_grinding

    When chilled by dry ice, liquid carbon dioxide or liquid nitrogen, the thermoplastics can be finely ground to powders suitable for electrostatic spraying and other powder processes. [1] Cryogenic grinding of plant and animal tissue is a technique used by microbiologists .