X-Message-Number: 8062
Date: 13 Apr 97 15:06:31 EDT
From: yvan Bozzonetti <>
Subject: knorr

In a New Scientist article (Squeezing the death out of food, by Stephen Hill, N
S vol.154, no 2077 April 12 1997, p.28 - 32) I found, p.32, that information:

<<Knorr is working on rapid freezing of foods to prevent structural damages.
Normal freezing is slow and creates large ice crystals which damage cell
structures. Knorr wants to chill produce to about - 20 degree C under pressure
to prevent freezing.When he then remove the presure, the water freeze rapidly
into tiny ice crystals which are less damaging to the food cells.>>

If that is good for food, why not for cryonics? Smaller ice crystals could be a
way to reduce cryoprotectant concentration under the toxic level. At least it
could be a step in that direction. Anybody interested in that line of
experiment? From the article, it seems the pressure is near 9 000 times the
atmospheric pressure at sea level. There are systems to generate these
conditions in Japan, where pressure processed foods are on the market.

		Yvan Bozzonetti.

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