Wolfing Down Food Science

Freezing it Faster Keeps it Fresher. Thanks, Clarence Birdseye!


Listen Later

Send us a text

Think about how much space frozen foods take up in a grocery store.  How did this all start?  On a journey to the arctic, USDA scientist Clarence Birdseye made the observation that fast freezing maintains the quality of food.  When he returned to the US, he invented the machinery that resulted in the frozen food industry as we know it today.  In this episode we discuss why frozen blueberries are not stuck to one another in a solid block, the importance of fast freezing for ice cream texture, and why just freezing foods cannot make them safe.

3:55 Paige starts talking about Clarence Birdseye.  

20:00 Thanksgiving mentioned by Paige 

24:40, Paige makes fun of Keith for talking about 50-pound turkeys. :-(


KEY WORDS: IQF (Individually Quick Frozen), blast freezers, ice crystal, glass transition, freeze concentration, sublimation

Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

...more
View all episodesView all episodes
Download on the App Store

Wolfing Down Food ScienceBy Paige

  • 4.9
  • 4.9
  • 4.9
  • 4.9
  • 4.9

4.9

11 ratings


More shows like Wolfing Down Food Science

View all
The Daily by The New York Times

The Daily

110,853 Listeners

Up First from NPR by NPR

Up First from NPR

55,930 Listeners