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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.
It is also possible to freeze food by immersion in the warmer (at −70 °C (−94 °F)), but cheaper, liquid carbon dioxide, which can be produced by mechanical freezing (see below). [8] Most frozen food is instead frozen using a mechanical process using the vapor-compression refrigeration technology similar to ordinary freezers. Such a ...
Cryonics. Cryonics (from Greek: κρύος kryos meaning 'cold') is the low-temperature freezing (usually at −196 °C or −320.8 °F or 77.1 K) and storage of human remains, with the speculative hope that resurrection may be possible in the future. [1][2] Cryonics is regarded with skepticism within the mainstream scientific community.
While shucked clams, mussels, oysters and scallops can be frozen for up to four months — ditto for crab and lobster meat — crayfish, shrimp and squid can be frozen for a whopping 18 months ...
Dry ice colloquially means the solid form of carbon dioxide. It is commonly used for temporary refrigeration as CO 2 does not have a liquid state at normal atmospheric pressure and sublimes directly from the solid state to the gas state. It is used primarily as a cooling agent, but is also used in fog machines at theatres for dramatic effects.
Individual quick freezing, usually abbreviated IQF, is a descriptive term for freezing methods used in the food processing industry. The food is in individual pieces, and is frozen quickly. Products commonly frozen with IQF technologies are typically smaller pieces of food, and can include berries, fruits and vegetables both diced or sliced ...
Hypothermia is defined as a body core temperature below 35.0 °C (95.0 °F) in humans. [2] Symptoms depend on the temperature. In mild hypothermia, there is shivering and mental confusion. In moderate hypothermia, shivering stops and confusion increases. [3] In severe hypothermia, there may be hallucinations and paradoxical undressing, in which ...
Freezing is one of the oldest and most widely used methods of food preservation; since as long ago as 1842, freezing has been used in an ice and salt brine. In freezing, flavours, smell and nutritional content generally remain unchanged. Freezing became commercially applicable after the advent (introduction) of mechanical refrigeration.