Thanks for the videos!

The process of freezing and thawing ice can be extraordinarily complicated in some settings. In my professional life, I often have to do studies on how the products I work with (pharmaceuticals) freeze and thaw to assess the potential negative impacts to the product. In fact, just the other day I was reading a paper about modeling the process (pdf link).

It’s interesting to see some of the same controlled-rate freezing techniques we use in pharma applied to a different field (cocktails in this case). Similarly, I always find it interesting when freeze drying is applied to foods since that is another process that I work with often (we call it lyophilization).