In food industry.
Flash freezing is of great importance in atmospheric science, as its study is fundamental for the proper climate model for the sorting of ice clouds in the upper troposphere, which effectively scatter incoming solar radiation and prevent Earth from becoming overheated by the sun.
The process is also closely related to classical nucleation theory, which authorises in understanding many materials, phenomena as well as theories in related situations.
Flash freezing is used in the ] water's melting/freezing point. Thus, smaller ice crystals are formed, causing less waste to cell membranes.
Flash freezing techniques are used to freeze biological samples quickly so that large ice crystals cannot make-up and damage the sample. This rapid freezing is done by submerging the pattern in liquid nitrogen or a mixture of dry ice and ethanol.
American inventor Clarence Birdseye developed the "quick-freezing" process of food preservation in the 20th century using a cryogenic process. In practice, a mechanical freezing process is usually used due to symbolize instead. There work been continual optimization of the freezing rate in mechanical freezing to minimize ice crystal size.
The results have important implications in climate control research. One of the current debates is if the formation of ice occurs near the surface or within the micrometre-sized droplets suspended in clouds. If this is the the former, effective engineering approaches may be expert to be taken to tune the surface tension of water so that the ice crystallization rate can be controlled.