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Freeze-dried strawberries. Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process [1] that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. [2] This is in contrast to dehydration by most conventional methods that evaporate water using heat. [3]
The frost line—also known as frost depth or freezing depth—is most commonly the depth to which the groundwater in soil is expected to freeze. The frost depth depends on the climatic conditions of an area, the heat transfer properties of the soil and adjacent materials, and on nearby heat sources.
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.
Earlier double-barreled storm brought heavy snow. Parts of the Northeast woke up to more than a foot of snow Sunday morning, as a fast-moving winter storm, packing snow, sleet and ice, sped across ...
The Red Cross advises every household to pull storm supplies together in a Go-Kit and a Stay-at-Home Kit in case of emergencies, and their website even lets you download a winter storm safety ...
An intense blast of cold air shattered records in the central United States this week with temperatures up to 50 degrees below average. The bitter cold is pushing into the South and East to end ...
The Crane Group Companies (also known as Crane Group) of Columbus, Ohio, USA, is a holding company of operating units primarily involved in the manufacturing and distribution of building products.
Open air drying using sun and wind has been practiced since ancient times to preserve food. [1] Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to ...