Flash freezing

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In physics and chemistry, flash freezing is the process whereby objects are rapidly frozen.^[1] This is done by subjecting them to cryogenic temperatures, or it can be done through direct contact with liquid nitrogen at −196 °C (−320.8 °F). It is commonly used in the food industry.

Flash freezing is of great importance in atmospheric science, as its study is necessary for a proper climate model for the formation of ice clouds in the upper troposphere, which effectively scatter incoming solar radiation and prevent Earth from becoming overheated by the sun.^[2]

The process is also closely related to classical nucleation theory, which helps in the understanding of the many materials, phenomena, and theories in related situations.