Quick-freezing of food
Congelación rápida de alimentos
- Date
- 1924–1930 · confidence high
- Place
- Gloucester, Massachusetts, United States
- Credited to
- Clarence Birdseye (General Seafood, 1924-1925; retail sale in Springfield, 1930)
- People
- 👤 Clarence Birdseye1886–1956
- Field
- Life & health
What it is
Freezing at -40°C between metal plates in small packages, which avoids large ice crystals and preserves texture. Inspired by the Inuit of Labrador.
What it led to
- Frozen food and the global cold chain
- Peas and fish out of season
- Ready meals (TV dinner, 1953) and the home freezer
Built on
Made possible
- Freeze-drying (lyophilisation)1934
- HACCP (hazard analysis and critical control points)1971
- Domestic freezer
- Frozen ready meals
- Cold chain