An alternate to dry ice – solvent bath for quick chilling of specimens. Material: PC/ Insulating solution [table id=148 /]
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Quick freeze is a process used in the food industry to rapidly freeze food products in order to preserve their quality, taste, and nutritional value. The process involves exposing the food to extremely low temperatures, usually -40°C to -80°C, in order to solidify the moisture within the food and prevent the formation of large ice crystals that can damage the cell structure and affect the texture of the product.
Quick freezing is widely used for a variety of food items, including fruits, vegetables, meats, seafood, and prepared meals.
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