"fast freezing" is an accepted term and can be used in written English.
It typically refers to a quick process of freezing food in order to preserve it. For example, "The store sells fresh produce from local farms that has been fast frozen to maintain quality."
Energy sources should allow very fast freezing to improve penetration of the cold in the tissue.
In addition fast freezing protocols (vitrification) have been investigated with MSC, showing normal proliferation, phenotype and differentiation [ 20, 21].
One was frozen in a Snapfrost fast freezing system (Excilone, Aperio, CA, USA) and stored at −80 °C, and the other was formaldehyde fixed and paraffin embedded (FFPE).
This coincided with a slight increase of the total S-HBsAg content, 12% and 21%, respectively, as opposed to the higher deterioration degree in response to "fast" freezing.
Even fast freezing till −70°C on the target site was applied to perform cryomapping, and did not lead to permanent block in the hand of other investigators.
Although fast freezing techniques with freeze substitution can improve structural preservation compared to aldehyde fixation (e.g. Hawes et al[ 28]) they are of less use when in-vivo capillary pressure is required or specific filtration conditions need to be preserved during fixation.
But, even in America, fast frozen relations have proved to be very tenacious.
"We always thought he was going to eat them, probably fast frozen, taste tested for some experiment," a neighbor remembers.
The free market, as Marx and Engels wrote, is a place of "everlasting uncertainty and agitation," where "all fixed, fast frozen relations, with their train of ancient and venerable prejudices and opinions, are swept away".
Slowly frozen semimembranosus had more drip than fast frozen muscles.
The samples were fast frozen under −45 °C in a deep-freezer overnight.
