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Freeze-cast alumina that has been partially sintered. The freezing direction in the image is up. Freeze-casting, also frequently referred to as ice-templating, freeze casting, or freeze alignment, is a technique that exploits the highly anisotropic solidification behavior of a solvent (generally water) in a well-dispersed solution or slurry to controllably template directionally porous ...
Tunnel freezing is a variant of air-blast freezing where food is put onto trolley racks and sent into a tunnel where cold air is continuously circulated. Fluidized bed freezing is a variant of air-blast freezing where pelletized food is blown by fast-moving cold air from below, forming a fluidized bed. The small size of the food combined with ...
A furnace lining brick, or an investment casting mold, can be easily fabricated using this method. Recently there was a flurry of interest in freeze-casting at the University of Bath, UK, which led most significantly to two doctoral theses, by J. Laurie in 1995 and by M. Statham in 1998. Taken together in chronological order, these form a good ...
One of the main advantages of this method of preparing frozen food is that the freezing process takes only a few minutes. The exact time depends on the type of IQF freezer and the product. The short freezing prevents formation of large ice crystals in the product's cells, which destroys the membrane structures at the molecular level.
Triple-cooked chips are a type of chips developed by the English chef Heston Blumenthal.The chips are first simmered, then cooled and drained using a sous-vide technique or by freezing; deep fried at 130 °C (266 °F) and cooled again; and finally deep-fried again at 180 °C (356 °F).
The method is used for the fabrication of metal oxides, especially the oxides of silicon (Si) and titanium (Ti). The process involves conversion of monomers in solution into a colloidal solution ( sol ) that acts as the precursor for an integrated network (or gel ) of either discrete particles or network polymers .
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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...