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Author Question: The process of freezing rapidly at very low temperatures is called (Read 184 times)

jazziefee

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on: Aug 1, 2020

Question 1

Maximum crystal formation in frozen foods is between
◦ 25°-31°F.
◦ 18°-24°F.
◦ 13°-19°F.
◦ 8°-12°F.

Question 2

The process of freezing rapidly at very low temperatures is called
◦ sublimation.
◦ sharp freezing.
◦ vacuum freezing.
◦ cryogenic freezing.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by jazziefee on Aug 1, 2020

cdmart10

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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jazziefee

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Reply 2 on: Aug 1, 2020
:D TYSM

ghepp

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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