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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 ...
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.
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.
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Dry ice can be used to flash-freeze food [18] or laboratory biological samples, [19] carbonate beverages, [18] make ice cream, [20] solidify oil spills [21] and stop ice sculptures and ice walls from melting.
In the gas cycle, the refrigeration effect is equal to the product of the specific heat of the gas and the rise in temperature of the gas in the low temperature side. Therefore, for the same cooling load, a gas refrigeration cycle needs a large mass flow rate and is bulky.