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American inventor Clarence Birdseye developed the "quick-freezing" process of food preservation in the 20th century using a cryogenic process. [7] In practice, a mechanical freezing process is usually used due to cost instead. There has been continuous optimization of the freezing rate in mechanical freezing to minimize ice crystal size. [3]
A tank of liquid nitrogen, used to supply a cryogenic freezer (for storing laboratory samples at a temperature of about −150 °C or −238 °F) Controlled-rate and slow freezing, also known as slow programmable freezing (SPF), [18] is a technique where cells are cooled to around -196 °C over the course of several hours.
Cryogenic IQF freezers immerse the product in liquid nitrogen at very low temperatures, freezing it rapidly while continuously moving the product to avoid block or lump formation. [5] Although this method shows good freezing results, it might lead to higher processing costs per weight of product due to the cost of the liquid nitrogen required.
Frozen products do not require any added preservatives because microorganisms do not grow when the temperature of the food is below −9.5 °C (15 °F), which is sufficient on its own in preventing food spoilage. Long-term preservation of food may call for food storage at even lower temperatures.
Nitrogen is a liquid under −195.8 °C (77.3 K).. In physics, cryogenics is the production and behaviour of materials at very low temperatures.. The 13th International Institute of Refrigeration's (IIR) International Congress of Refrigeration (held in Washington DC in 1971) endorsed a universal definition of "cryogenics" and "cryogenic" by accepting a threshold of 120 K (−153 °C) to ...
Cryobiology as an applied science is primarily concerned with low-temperature preservation. Hypothermic storage is typically above 0 °C but below normothermic (32 °C to 37 °C) mammalian temperatures. Storage by cryopreservation, on the other hand, will be in the −80 to −196 °C temperature range.
Related: 11 Freezer Storage Mistakes That Are Ruining Your Frozen Food. The Safe Zone. The correct temperature for your freezer is 0 degrees Fahrenheit—if you set it to 0 degrees (-18 degrees ...
specifically designed for storing biological materials at temperatures as low as -190 °C; stable when submitted to sudden low temperatures (snap freezing), when held at low temperatures for long periods of time (years ) or when taken through several freeze-thaw cycles; and; as leak proof as possible even at the lowest cryogenic temperatures. [2]