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Study seeks to understand, prevent ice recrystalization


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IMAGE: Ice recrystallization affects the quality and functional properties of anything stored in a freezer for an extended period, such as the vanilla ice cream in the image.
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Credit: Photo by V. Dia, courtesy UTIA.
Have you ever wondered why ice grows out of nowhere on that pizza or ice cream you forgot about in the back of your freezer? The phenomenon is called ice recrystallization, and it s a problem that affects the quality and functional properties of anything stored in a freezer for an extended period. That could include that long-overlooked pizza, ice cream and other foods, and even items and materials stored at commercial facilities like biomedical tissues, cell cultures and certain chemicals. ....

United States , Oak Ridge , Benjamin Doughty , Toni Wang , Oak Ridge National Laboratory , University Of Tennessee Institute Agriculture , National Science Foundation , Department Of Food Science , Tennessee Institute , Vermont Dia , Food Science , ஒன்றுபட்டது மாநிலங்களில் , ஓக் ரிட்ஜ் , பெஞ்சமின் மாவை , டோனி வாங் , ஓக் ரிட்ஜ் தேசிய ஆய்வகம் , தேசிய அறிவியல் அடித்தளம் , துறை ஆஃப் உணவு அறிவியல் , டென்னசி நிறுவனம் , உணவு அறிவியல் ,