Food freezing method. How to think of new freezing processes.

A New Freezing-ultramicrotome

The difficulties in sectioning frozen biological objects for electron microscopic investigations are overcome by Steere's freezing-etching method. In order to test this method and to open up a wide field of application, the new freezing-ultramicrotome has been designed. The apparatus consists of the combination of an ultramicrotome with freezing-drying and shadow-casting installations in the sa...

A new method of freezing-point determination for small quantities.

To a very large extent progress in the field of invertebrate physiology is a measure of progress in the technique of manipulating small structures and analysing small samples. Within this field the study of osmotic regulation is no exception. Krogh (1938) has summarized the known methods of measuring osmotic pressure, applicable to quantities of fluid of the order of O-I-I-O cu.mm. The freezing...

On the cooling and freezing processes

In the last period, the mass and heat transfer processes are important subjects in the cooling and freezing food product domain [1]. The past years literature’ study reveals an increasing interest for controlling and freezing front propagation in these kind practices [1,2,3]. A series of analytical or numerical approaching were developed [3,4,5]. The present paper exposes a comparative investig...

Predicting equilibrium structures in freezing processes.

We propose genetic algorithms as a new tool that is able to predict all possible solid candidate structures into which a simple fluid can freeze. In contrast to the conventional approach where the equilibrium structures of the solid phases are chosen from a preselected set of candidates, genetic algorithms perform a parameter-free, unbiased, and unrestricted search in the entire search space, i...

Concentration to Heterogeneous Freezing