Principle of cryopreservation.

 Cryogenic freezing is a type of freezing that requires extremely low temperatures

 The food industry uses cryogenic freezing to flash freeze fresh foods so that their nutrients and
texture will be largely preserved.
 The main consideration for cryopreservation if the rate at which the temperature of the food is
reduced whether it is meat, vegetables of baked products.
 Substance is normally cooled by placing it next to something colder.
 But, to make the substances super cold, heat must also be removed and the substance must be
insulated.
 Thus, this can be done by liquefying gases and using these gases to cool other substances.
 Liquefied gas such as liquid nitrogen and liquid helium are usually used to achieve cryogenic
freezing.
 One technique is by converting to liquid form a gas that can be liquefied by pressure.
 After that, a gas that required a lower temperature to become a liquid is placed in a container
and immersed in the first.
 The gas that already liquefied will cools the second gas and converts it to a liquid.
 After several repetitions of this process, the targeted gas is liquefied.
 These gaseous liquids are held in special containers known as Dewar flasks that about 6feet tall
and three feet diameter or giant tanks in large commercial operations.
 As the temperatures drop, the rest of the gas will convert to super cold liquid at that
temperature.
 Once the gas is in liquid form, it can be used for cryogenic freezing.
 Once frozen at such low temperatures, objects can remain frozen with the use of special
refrigeration units, including mobile units with liquefied gases which permit cryogenically frozen
objects to be shipped.