or have i got that back to front?
for crystallization, slow is better... for freezing, you overall reduce the size of water crystals because the whole mass is of a more even temperature... hmm let me read up
yeah, slower = bigger crystals of water
probably you want to drop it into liquid nitrogen to be sure 🤣
https://ask.usda.gov/s/article/How-does-fast-freezing-improve-the-quality-of-frozen-foods
yes, the faster you can make it cold, the better the quality at thawing
if i was busy with this stuff, i'd get a chest freezer, bolster it's insulation layer by at least 2x, and modify the thermal pump controller so i can just turn it on and leave it on until i switch it back to maintaining temperature... and hm yeah actually, might be better to get a smaller chamber to use for this, for specific freezes, and get them to freeze fast, and then once frozen drop them into a normal big freezer... would be worth getting the compressor from a giant freezer, and put it on a tiny little thing enough for your day's eggs so you can freeze them up in like 3 hours hard solid, probably they would thaw out and be almost like fresh eggs
Yep, this is the method for rapid freezing in electron microscopy specimen preparation, precisely to minimise ice crystal formation and consequently cellular damage.
it might help also to have a circulating fan within the insulated chamber to keep the thermoclines short as well
wowser i got so excited i managed to make next.nostrudel.ninja double post
it might help also to have a circulating fan within the insulated chamber to keep the thermoclines short as well
