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Fresh as a fish in
water
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In 1915 Rudolf Plank,
professor of
technical thermodynamics at the Technical University in Danzig, carries
out a sensational experiment. Plank places an adult, live carp in a
saltwater bath cooled to -20 degrees. The fish freezes within a few
minutes. However, in lukewarm water the fish thaws out again and swims
in a lively manner around the basin. The experiment proves: low
temperatures - applied rapidly - damage neither the cell structure nor
the muscle structure. Accordingly, rapidly frozen foods must keep their
taste, consistency and vitamins.
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A Dane already
knew that!
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Rudolf Plank's
experiments, whose
results are published in 1915/16 under the title "The preservation of
fish by the freezing process", are based on a discovery by the Danish
fish exporter Ottesen. In 1911 Ottesen had found out that every salt
solution has a freezing point that depends on its concentration.
However, a fish submerged in the solution does not absorb any salt,
only the cold.
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