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Freezing by Contact with a Cooled Liquid: Immersion Freezing
In this method, the food is immersed in low-temperature brine to achieve fast temperature reduction through direct heat exchange. The fluids usually used are salt solutions (sodium chloride), sugar solutions, glycol and glycerol solutions, and alcohol solutions. In order to ensure that the food does not come into contact with liquid refrigerants, flexible membranes are used to enclose the food completely, while allowing rapid heat transfer.
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