Whats the difference between flash-freezing and freezing slowly?

[Nathan McCorkle]

Whats the difference between flash-freezing and freezing slowly? Why
does the food industry flash-freeze peas, whereas you freeze cells
very slowly in an insulator of isopropyl alcohol, transferring from
room temp to -20C and -70C fridge in stages?

--
Nathan McCorkle
Rochester Institute of Technology
College of Science, Biotechnology/Bioinformatics

[Brandon Galbraith]

Flash freezing prevents large ice crystals from forming, which would damage the cellular membrane of whatever you're freezing.

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[Nib]

usually you are preparing glycerole stocks for bacteria or DMSO stocks
for mammalian cells.
These chemicals prevent water crystallisation. Food industry cannot
add this stuff since its not healthy (especially dmso is very toxic!).
I also believe that for food industry it doesnt play a big role to
keep frozen things alive after defrosting. Its just to keep sth fresh.

On 18 Nov., 06:54, Brandon Galbraith <brandon.galbra...@gmail.com>
wrote:

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[leaking pen]

flash freezing preserves flavors, color, texture. also, causes a thin
layer of ice to form around each item, which seals it from oxygen and
dry cold air, preventing freezer burn.

im not familiar with the slow freezing proccess you mention, so imnot
sure the benefits it has over flash freezing, but im sure we aren't
worried about the same things.

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