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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. [3]
The anti-griddle maintains a constant temperature of -30°F (c. -34.4°C) by pumping a refrigerant through a compressor to remove heat from its steel surface. [6] Liquids, oil, and gels generally freeze in 30 to 90 seconds. The finished product has a crunchy outer texture while the inside remains soft or creamy.
Birdseye first became interested in food freezing during fur-trapping expeditions to Labrador in 1912 and 1916, where he saw the natives use natural freezing to preserve foods. [5] A 1920s hunting trip to Canada, where he witnessed the traditional methods of the indigenous Inuit people, directly inspired Birdseye's food preserving method.
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.
Snap-freeze is a term often used in scientific papers to describe a process by which a sample is very quickly lowered to temperatures below -70 °C. This is often accomplished by submerging a sample in liquid nitrogen .
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A representative pressure–volume diagram for a refrigeration cycle. Vapour-compression refrigeration or vapor-compression refrigeration system (VCRS), [1] in which the refrigerant undergoes phase changes, is one of the many refrigeration cycles and is the most widely used method for air conditioning of buildings and automobiles.