
Frozen Food
Patented: History of Inventions
The Origins of Quick Freezing
He wanted to be an adventurer. He went to Arizona, New Mexico when it was a wild territory and he got a job with the government. The more slowly crystals are formed, the larger the crystals. If you can form a crystal quickly, it's very small. So if you have small crystals, it's not greatly displacing the thing that you're freezing. It doesn't come out mushy. It comes out of texture, reasonably resembling the fresh product.
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