Display title | Physics:Flash freezing |
Default sort key | Flash Freezing |
Page length (in bytes) | 14,295 |
Namespace ID | 3020 |
Namespace | Physics |
Page ID | 373029 |
Page content language | en - English |
Page content model | wikitext |
Indexing by robots | Allowed |
Number of redirects to this page | 0 |
Counted as a content page | Yes |
HandWiki item ID | None |
Edit | Allow all users (infinite) |
Move | Allow all users (infinite) |
Page creator | imported>Nautica |
Date of page creation | 05:37, 5 February 2024 |
Latest editor | imported>Nautica |
Date of latest edit | 05:37, 5 February 2024 |
Total number of edits | 1 |
Recent number of edits (within past 90 days) | 0 |
Recent number of distinct authors | 0 |
Description | Content |
Article description: (description ) This attribute controls the content of the description and og:description elements. | In physics and chemistry, flash freezing is the process whereby objects are frozen in just a few hours by subjecting them to cryogenic temperatures, or through direct contact with liquid nitrogen at −196 °C (−320.8 °F). It is commonly used in the food industry.
Flash freezing is of great importance... |