What approximate low temperature did Birdseye sometimes use when submerging food into the super-chilled brine solution?
Answer
-40circ F (-40circ C)
To successfully mimic the rapid freezing effect observed in the Arctic environment, Birdseye engineered his industrial process to reach extremely low temperatures. When submerging packaged food into the super-chilled brine solution, the target temperature reached for achieving this necessary speed was sometimes as low as $-40^ extrm{o}$F, which is equivalent to $-40^ extrm{o}$C. This intense cold was crucial because it maximized the temperature gradient between the food and the chilling medium, ensuring that the heat transfer was swift enough to freeze the food within minutes, which is vital for limiting the destructive growth of ice crystals.
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