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freezing |
Also found in: Dictionary/thesaurus, Encyclopedia, Wikipedia, Hutchinson | 0.03 sec. |
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freezing reducing the temperature of materials to the freezing point of water so that they are frozen solid. Used in the preservation of food, the preparation of material for histopathological examination and in cryosurgery. freezing point the temperature at which a liquid begins to freeze; for water, the freezing point is 32°F (0°C). quick freezing greatly improves the quality of meat because of reduced ice crystal formation. skin freezing see cryosurgery. |
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skin freezing
