Freezing and Drying Food

just stick ur pp in the freezer and ur find out

Contact plate freezing is a rapid freezing technique where food items are placed directly on a cold surface or plate that absorbs heat quickly, allowing for efficient freezing. This method minimizes ice crystal formation, helping to preserve the food's texture, flavor, and nutritional value. It is often used in commercial food processing and for items like meat, seafood, and prepared meals. The process is typically faster than traditional freezing methods, making it advantageous for maintaining quality.

From experience, no, they blow up. And that's not even sarcasm!

no you can not

you only freeze the liquid inside the can

nothing more

for drug testing?

Yes you can

Money, Materials, Method, Man

Of course you can!

no it will get all hard and crack and the color will get lighter

Water becomes ice cubes in a freezer.

can you freeze capsium

Yes, you can freeze a cooked beef joint.

if you have a warm option on your oven just stick everything on warm inthe oven that should do it.

The term "Big Freeze" can refer to several events in different contexts, but in the context of the universe's eventual fate, it describes a scenario where the universe continues to expand until it reaches a state of maximum entropy. This concept is based on current cosmological theories, suggesting that it may occur trillions of years in the future as stars burn out and galaxies drift apart. If you're referring to a specific historical event, please provide more details for clarification.

One million years

about 12 hours

tuyo means dry or dried.

An advantage of freeze-dried foods is that they are lightweight.

That is an incorrect question. A deep Freezer is not meant for pullinf down the temperature. Its meant to maintain the temperature.

When any cork in any bottle dries out, it means you no longer have an air-tight seal. With wine, this is pretty disastrous, as wine is alive, so it'll keep changing flavors and always in a bad way, as the bacteria in wine metabolizes. The end result is vinegar.

In brandy, a different although equally problematic series of events occurs. While brandy is dead (i.e doesn't metabolize in the bottle), the alcohol in the brandy volatilizes and evaporates. Eventually you have interestingly flavored water, which -- as the alcohol goes -- makes for a potential living environment for mold or bacteria.

The solution? New bottle. Decant! :}

If this has already happened, you can taste, smell, sense -- and see if there's anything left worth keeping.

Water will freeze even under enormous pressure and expansion is not necessary for water to freeze. Depending on temperature and pressure, Ice can exist in 15 different phases (Ice I - Ice XV).

By compressing water for example at a temperature of -83 ºC (-117 ºF) and at 300 MPa, Ice II will form. Ice II is a rhombohedral crystalline form of ice. Your freezer is only cold enough for Ice I, so water would not turn to ice if you had a container strong enough to prevent expansion.

You can't actually "dry" honey. In time, it will crystallize, and heating it will cause it to return back to it's original liquid state.

Honey is considered a perfect food. It does not spoil, and has antiseptic properties.

Yes, you can safely freeze blackberries.

"Dry ice" is simply frozen carbon dioxide - which is not a particularly dangerous substance. The only danger is that, as with any gas, if there is too much carbon dioxide in the air, it may displace oxygen - in other words, you would have too little oxygen, simply because it is "diluted" by the carbon dioxide. Just leave it outside and let it evaporate.

Up to 2 years.