Month: August 2017

The many meanings of ‘frozen’

Ask someone how they want their food frozen and you may get a blank look. “Err, cold please. Very cold?”, is a likely reply. Because being frozen is just, well, being frozen, isn’t it? You stick something in a freezer box and wait until it freezes, solid. Actually, not any longer. Advances in technology have now developed freezing into a precise science. Just like the eskimos developed 50 words for snow, we may need to broaden our understanding of what ‘frozen’ really means. Cryogenic Freezing When a cryogenic agent such as liquid nitrogen evaporates, it absorbs heat as it...

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The growing appetite for frozen fresh ingredients

Here’s a tip. Keep your eye on sweet potatoes. Prepared and frozen, that is. Their sales have risen 120% in just 12 months, according to the British Frozen Food Federation (BFFF). Frozen fruit purchases are growing at 35% a year and diced onions for the freezer are also enjoying a surge in popularity. What’s the connection? Health and convenience. The meal-prep trend People still lead busy lives but now want more for themselves and their families than oven-ready food. The potential to customise cooking through short cuts like prepared vegetables and herb/spice mixes is changing eating habits, while easing...

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Acetylene: the Swiss Army Knife of fuel gases

Acetylene is one of the most versatile gases for welding and related processes. We look at what it can do… Few people realise just how versatile acetylene is as a fuel for welding, preheating and cutting metals. What is acetylene? Many people will know of, and use, acetylene because of its workshop capabilities. It’s the hottest and most efficient of all fuel gases, with a heat transfer rate of 3160oC compared to propane’s 2828oC. Why is it so versatile? We like to refer to acetylene as the Swiss Army Knife of fuels – one fuel that can carry out...

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