My watch list
my.chemeurope.com  
Login  

Freezing

Products Freezing

Fridge-Freezer Combination for the Laboratory by Liebherr

Wherever floor space is limited, Liebherr’s new laboratory fridge-freezer with spark-free interior is the ideal solution more

Benchtop Freezer for the Lab

Cold boxes: quiet, 35 l volume, temperature to -85 ° C, also available with touchscreen, installation directly on the user's desktop more

News Freezing

  • Studies of 'amorphous ice' reveal hidden order in glass

    The waves at the bottom of old window panes are a reminder that solid glass behaves like a very slow-moving liquid. Now a new study challenges the notion that the atomic structure of glass is indistinguishable from that of a liquid ­- at least for a certain kind of glass called "amorphous ice" that more

  • You won't find ice cubes like this in your freezer

    An international team of scientists has set a new record for creating ice crystals that have a near-perfect cubic arrangement of water molecules--a form of ice that may exist in the coldest high-altitude clouds but is extremely hard to make on Earth. The ability to make and study cubic ice in the la more

  • How soil bacteria can protect against corrosion in steel

    A Swansea University researcher, Alex Harold, has beaten over 5000 applicants to win an international award for her work using proteins derived from soil bacteria to develop a new anti-corrosion coating for steel. Organised by Tata Group, the Tata Innovista competition highlights and rewards innovat more

All news on freezing

White papers Freezing

Infographics Freezing

The Chemistry of Ice Cream

Ice cream is a mainstay of summer – for many, a trip to the beach would be incomplete without one. Despite its seeming simplicity, ice cream is a prime example of some fairly complex chemistry. This graphic takes a look at some of the ingredients that go into ice cream, and the important role they p more

Events Freezing

Webinar
On-Demand

Ice Cream Chemistry

I scream, you scream, we all scream for the chemistry of ice cream! Rich Hartel returns for his fourth webinar to explain the chemistry of everyone’s favorite summer treat. Tune in to learn about ice cream's microstructure (ice crystals, air cells, fat globules/clusters) and why some brands don't se

Webinar
On-Demand

Thermal Analysis in the Food Industry

Food, usually of plant or animal origin and containing important nutrients, is usually modified and made fit for consumption. Thermal analysis allows the of study physical and chemical effects related to temperature changes that occur during the normal food processing cycle, such as boiling, freezin

Publications Freezing

All publications on freezing
Definition

Freezing

Freezing :For freezing as a method of food preservation, see frozen food . In physics and chemistry , freezing is the process whereby a liquid turns to a solid . The freezing point is the temperature at which this happens. Melting , the pro ... more

Watchlist

This is where you can add this topic to your personal favourites

Your browser is not current. Microsoft Internet Explorer 6.0 does not support some functions on Chemie.DE