Born on Dec 9, 1886, which Brooklyn, NY resident invented the process of flash freezing food to prevent damage to the food?
Flash freezing than the poly-crystalline solid that flash freezing results in. 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 water's melting/freezing point. Thus, smaller ice crystals are formed, causing less damage to cell membranes. Flash freezing techniques are used to freeze biological samples quickly so that large ice crystals cannot form and damage the sample. This rapid freezing is done by submerging the sample in liquid nitrogen or a mixture of dry ice and ethanol. American inventor Clarence Birdseye developed the "quick-freezing"
Flash freezing Flash freezing In physics and chemistry, flash freezing is a naturally occurring phenomenon used commonly in the food industry and by meteorologists for the purpose of forecasting. The process is also 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. Flash freezing is closely related to classical nucleation theory, which helps us understand many materials, phenomena and theories in related situations. Flash freezing refers to the process whereby