Food: Clarence Birdseye developed flash-freezing around 1923…

Question

Did you know? Clarence Birdseye developed flash-freezing around 1923 after work in arctic Labrador, where he saw Inuit freeze fish at -40°C. The idea: the faster you freeze, the smaller the ice crystals, the less damage to the food. His name still adorns every freezer aisle.

Accepted Answer

Clarence Birdseye developed flash-freezing around 1923 after work in arctic Labrador, where he saw Inuit freeze fish at -40°C. The idea: the faster you freeze, the smaller the ice crystals, the less damage to the food. His name still adorns every freezer aisle.

Clarence Birdseye ontwikkelde rond 1923 het flash-freezing-procedé na werk in arctisch Labrador, waar hij zag hoe Inuits vis bij -40°C bevroor. Het idee: hoe sneller je bevriest, hoe kleiner de ijskristallen, hoe minder schade aan het voedsel. Zijn naam siert nog elke vrieskast.

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