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Because air pockets within this gluten network result from carbon dioxide production during leavening, bread can be defined as a foam, or a gas-in-solid solution. [27] Acrylamide, like in other starchy foods that have been heated higher than 120 °C (248 °F), has been found in recent years to occur in bread.
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.
Most liquids freeze by crystallization, formation of crystalline solid from the uniform liquid. This is a first-order thermodynamic phase transition, which means that as long as solid and liquid coexist, the temperature of the whole system remains very nearly equal to the melting point due to the slow removal of heat when in contact with air, which is a poor heat conductor.
The solidus is the locus of temperatures (a curve on a phase diagram) below which a given substance is completely solid (crystallized). The solidus temperature specifies the temperature below which a material is completely solid, [2] and the minimum temperature at which a melt can co-exist with crystals in thermodynamic equilibrium.
Dry ice means the solid form of carbon dioxide. It is commonly used for temporary refrigeration as CO 2 does not have a liquid state at normal atmospheric pressure and sublimes directly from the solid state to the gas state. It is used primarily as a cooling agent, but is also used in fog machines at theatres for dramatic effects.
The dough of leavened bread has traditionally been understood as a closed-cell foam—yeast causing bread to rise via tiny bubbles of gas that become the bread pores—where the cells do not connect with each other. Cutting the dough releases the gas in the bubbles that are cut, but the gas in the rest of the dough cannot escape.
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A vapor can exist in equilibrium with a liquid (or solid), in which case the gas pressure equals the vapor pressure of the liquid (or solid). A supercritical fluid (SCF) is a gas whose temperature and pressure are above the critical temperature and critical pressure respectively. In this state, the distinction between liquid and gas disappears.