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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]
1,1,1,2-Tetrafluoroethane is a non-flammable gas used primarily as a "high-temperature" refrigerant for domestic refrigeration and automobile air conditioners. These devices began using 1,1,1,2-tetrafluoroethane in the early 1990s as a replacement for the more environmentally harmful R-12. Retrofit kits are available to convert units that were ...
Flash Freeze Method Sometimes called dry pack, this method for freezing pears is a little bit quicker but it’s best used when you know your pears will end up in a baked dessert or pie.
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 the fast-flowing air provides good heat transfer and therefore quicker freezing. Contact freezing uses physical contact other than air to transfer the heat.
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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 .
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