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This aging process results in quicker freezing and a smoother product.
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The more widely used definitions of quick freezing do not specify a freezing time or even a freezing rate but merely state that the fish should be frozen quickly and reduced in the freezer to the intended storage temperature.
By the 1920s Clarence Birdseye had developed two processes for freezing fish based on his quick freezing theory.
Quick freezing owes its present position largely to Clarence Birdseye, an active and inventive man now nearing sixty.
And quick freezing means smaller ice crystals and a smoother texture than you usually get in unstirred ice cream.
Recent developments in quick freezing technology (high pressure, dehydrofreezing and ultrasound-assisted) as applied to freezing of fruits and vegetables are also reviewed.
The impermeability test was carried out by hydrostatic pressure and chloride ion penetration method, while the frost resistance test was conducted by quick freezing method.
Birds Eye was founded after Clarence Birdseye, an American explorer and scientist, spotted the preservative effects of quick freezing on a hunting trip 100 years ago.
The activities included cleaning and grading of fishes, peeling of shells, deveining, slicing, ring cutting of squid, processing for instant quick freezing, and packing of fishes and transferring to cold storage.
Over the last seven years, most of them have adopted the "individual quick freezing" method -- a meal's ingredients are separated and spread out on a sheet before they get a blast of cryogenic gas.
Myosin was purified from rabbit psoas muscle according to protocols based on established methods47; HMM was prepared by chymotryptic digestion of myosin48 and stored at –80°C after quick freezing in liquid nitrogen.
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