3 ms·
Not crystal clear after reading the paper - does this result in a glassine (no ice crystals) frozen food that can be maintained as such in an ordinary freezer,
by unchocked 5y ago
Not crystal clear after reading the paper - does this result in a glassine (no ice crystals) frozen food that can be maintained as such in an ordinary freezer, or does it require specialized storage (i.e near the triple point)?
- h2odragon 5y agopretty sure the ice would change phase as you released the pressure. I'm not as confident as the paper that the pressure changes themselves won't be affecting the foods; that's one of the knobs we twiddle to make chemistry go different in many ways.