Search results
Results from the WOW.Com Content Network
Flash freezing being used for cryopreservation. Flash freezing is used in the food industry to quickly freeze perishable food items (see frozen food). 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]
The anti-griddle is a kitchen appliance that flash freezes or semi-freezes foods placed on its chilled metal top. [ 1 ] [ 2 ] Chef and Top Chef guest judge Grant Achatz developed the device with Philip Preston [ 3 ] for use in his Chicago restaurant Alinea .
A tank of liquid nitrogen, used to supply a cryogenic freezer (for storing laboratory samples at a temperature of about −150 °C or −238 °F) Controlled-rate and slow freezing, also known as slow programmable freezing (SPF), [18] is a technique where cells are cooled to around -196 °C over the course of several hours.
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 ...
When performed on a larger scale, this technique is called freeze-drying, and the cold trap is referred to as the condenser. Cold traps are also used in cryopump systems to generate hard vacua by condensing the major constituents of the atmosphere (nitrogen, oxygen, carbon dioxide and water) into their liquid or solid forms.
Dippin' Dots are stored and transported at –40 degree Fahrenheit (–40 °C), which is colder than most frozen foods require. The company's development of ultra low temperature freezers, proper storage and transportation got the company involved from about 1988 with selling their equipment for other uses, such as preserving microbiological cultures for fermentation.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
The food undergoes a process of cryogenic freezing with liquid nitrogen. After the food is placed on the conveyor belt, it is sprayed with liquid nitrogen that boils on contact with the freezing food. This method of flash-freezing fresh foods is used to retain natural quality of the food.