Flash-freezing method

American businessman Clarence Birdseye revolutionized the food industry when he discovered that deep-frozen food tasted better than regular frozen food. In 1923, he developed the flash-freezing method of preserving food at below-freezing temperatures under pressure. The Father of Frozen Food first sold small-packaged foods to the public in 1930 under the name Birds Eye Frosted Foods. 

The dry ice blaster is an effective and mess-free method for in-place cleaning that eliminates the need to disassemble machinery before it is cleaned. Compressed air propels tiny dry ice pellets at supersonic speeds so they flash freeze and then lift grime, paint, rust, mold, and other contaminants from metal surfaces. Pellets vaporize quickly into the air, leaving no wastewater or solvents, only the soiled contaminant to be swept up. 

Flash freezing was pioneered by Haas and Rossmann [208] in their early studies on lactate dehydrogenase at 198 K (—75°C) and was also used in the recent studies on myoglobin at 80 K (- 193°C) [203]. In this method the crystals are plunged into either... 

Two famous American companies made major contributions to food preservation in the early 20th century. Clarence Birdseye, known as the "father of frozen food," adapted a method of freezing food that he learned from Eskimos meat frozen in the extreme cold of midwinter actually keeps better than any other preserved meat, frozen or otherwise. In 1923, he perfected the process of flash-freezing foods under high pressure, and the modern frozen food industry was born. 

A relatively simple method for evaluating foam stability consists of flash-freezing the foam in liquid nitrogen, slicing the frozen foam and then observing the cells under the microscope. Image analysis and optical probe... 

Surgically excised tissue may undergo one of two commonly used methods of preservation for long-term storage paraffin embedding or flash-freezing. The choice between these two methods is based on the specific purpose of the... 

So far only the energy requirement for a process in the form of work has been considered. Freezing, vapor compression, and reverse osmosis processes are examples of processes that require a work input. There are, however, other important processes, such as multiple-effect evaporation and flash evaporation, for which the energy input is in the form of heat. How does one relate the energy requirement of these processes to the minimum work of separation One method is to convert the heat requirement to a work equivalent by means of the Carnot cycle. If T is the absolute temperature of the heat source and T0 the heat-sink temperature, then one can use the familiar relation... 

The hydrotreated shale oil is fractionated by distillation methods into gasoline, jet, diesel, and 650°F bottoms (residua). The jet and diesel fuel boiling ranges were determined experimentally to meet flash point and freeze or pour point requirements. Some of the residua was recycled back to the hydrotreater to increase jet and diesel fuel yields. 

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