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  2. Frozen food - Wikipedia

    en.wikipedia.org/wiki/Frozen_food

    A DHC is a sleeve of metal designed to allow frozen foods to receive the correct amount of heat. Various sized apertures were positioned around the sleeve. The consumer would put the frozen dinner into the sleeve according to what needed the most heat. This ensured proper cooking. [11] Today there are multiple options for packaging frozen foods.

  3. Cryopreservation - Wikipedia

    en.wikipedia.org/wiki/Cryopreservation

    Cryopreservation or cryoconservation is a process where biological material - cells, tissues, or organs - are frozen to preserve the material for an extended period of time. [1] At low temperatures (typically −80 °C (−112 °F) or −196 °C (−321 °F) using liquid nitrogen ) any cell metabolism which might cause damage to the biological ...

  4. Individual quick freezing - Wikipedia

    en.wikipedia.org/wiki/Individual_Quick_Freezing

    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.

  5. Oocyte cryopreservation - Wikipedia

    en.wikipedia.org/wiki/Oocyte_cryopreservation

    The eggs are immediately frozen. [8] The egg is the largest cell in the human body and contains a large amount of water. When the egg is frozen, the ice crystals that form can destroy the integrity of the cell. To prevent this, the egg must be dehydrated before freezing.

  6. Freezing - Wikipedia

    en.wikipedia.org/wiki/Freezing

    Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacteria growth. Freezing is a widely used method of food preservation. Freezing generally preserves flavours, smell and nutritional ...

  7. 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 ]

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    mail.aol.com

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  9. Hayflick limit - Wikipedia

    en.wikipedia.org/wiki/Hayflick_limit

    The typical normal human fetal cell will divide between 50 and 70 times before experiencing senescence. As the cell divides, the telomeres on the ends of chromosomes shorten. The Hayflick limit is the limit on cell replication imposed by the shortening of telomeres with each division. This end stage is known as cellular senescence.

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