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  2. Dry ice - Wikipedia

    en.wikipedia.org/wiki/Dry_ice

    Dry ice is the solid form of carbon dioxide (CO 2), a molecule consisting of a single carbon atom bonded to two oxygen atoms. Dry ice is colorless, odorless, and non-flammable, and can lower the pH of a solution when dissolved in water, forming carbonic acid (H 2 CO 3). [1]

  3. Flash freezing - Wikipedia

    en.wikipedia.org/wiki/Flash_freezing

    It is commonly used in the food industry. Flash freezing is of great importance in atmospheric science , as its study is necessary for a proper climate model for the formation of ice clouds in the upper troposphere , which effectively scatter incoming solar radiation and prevent Earth from becoming overheated by the sun .

  4. Dry-ice blasting - Wikipedia

    en.wikipedia.org/wiki/Dry-ice_blasting

    Dry-ice blasting is nonabrasive, non-conductive, nonflammable, and non-toxic. Dry-ice blasting is an efficient [3] [verification needed] cleaning method. Dry ice is made of reclaimed carbon dioxide that is produced from other industrial processes, and is an approved media by the EPA, FDA and USDA. It also reduces or eliminates employee exposure ...

  5. Here's Everything You Need to Know About Dry Ice - AOL

    www.aol.com/heres-everything-know-dry-ice...

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  6. Here are the Georgia Department of Health's restaurant inspection scores for Athens-Clarke County conducted Dec. 13-Dec. 26. Scores in each category are listed in order of most recent inspection date.

  7. Carbon dioxide - Wikipedia

    en.wikipedia.org/wiki/Carbon_dioxide

    Liquid and solid carbon dioxide are important refrigerants, especially in the food industry, where they are employed during the transportation and storage of ice cream and other frozen foods. Solid carbon dioxide is called "dry ice" and is used for small shipments where refrigeration equipment is not practical.

  8. Freeze drying - Wikipedia

    en.wikipedia.org/wiki/Freeze_drying

    The primary purpose of freeze drying within the food industry is to extend the shelf-life of the food while maintaining the quality. [1] Freeze-drying is known to result in the highest quality of foods of all drying techniques because structural integrity is maintained along with preservation of flavors. [ 1 ]

  9. Clarence Birdseye - Wikipedia

    en.wikipedia.org/wiki/Clarence_Birdseye

    Clarence Birdseye (December 9, 1886 – October 7, 1956) was an American inventor, entrepreneur, and naturalist, considered the founder of the modern frozen food industry. He founded the frozen food company Birds Eye. Among his inventions during his career was the double belt freezer.