Most of us know that freezing food prevents it from spoiling, but the fact that quick freezing is better than slow freezing is a more subtle point that not everyone may know. As always, Henry Reich delivers a to the point video that addresses this issue and illustrates the science behind modern frozen food. As usual in such videos, some details need to be skipped, but there are enough scientific nuggets here (if you pause it) for further exploration. Even if you don’t take the time to learn about the Arrhenius equation, you will be much more appreciative of modern refrigeration.
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