Show notes
Think about how much space frozen foods take up in a grocery store. How did this all start? On a journey to the arctic, USDA scientist Clarence Birdseye made the observation that fast freezing maintains the quality of food. When he returned to the US, he invented the machinery that resulted in the frozen food industry as we know it today. In this episode we discuss why frozen blueberries are not stuck to one another in a solid block, the importance of fast freezing for ice cream texture, and why just freezing foods cannot make them safe.3:55 Paige starts talking about Clarence Birdseye. 20:00 Thanksgiving mentioned by Paige 24:40, Paige makes fun of Keith for talking about 50-pound turkeys. :-(KEY WORDS: IQF (Individually Quick Frozen), blast freezers, ice crystal, glass transition, freeze concentration, sublimationGot a questions for us? Email us at [email protected] take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!
