THE FREEZING PROCESS.

Taranaki Daily News, 5 August 1922, Page 10

THE FREEZING PROCESS.

SCIENTIFIC RESEARCH. TREATMENT OF MEAT. London, June 9. Sir James Allen and Mr. Alexander Crabb, as members of the Cold Storage and Tee Association, took part in the celebration of the twenty-third anniversary of the Association at Cambridge last week. The programme included a visit to the Low Temperature Research Station. The station has an efficient plant for the study of the special problems relating to commercial refrigeration and cold storage. The Food Investigation Board, under whose auspices it is established and operated, was formed in 1917. One of the most important investigations which will be carried out at the station will be the treatment of beef from Australia and New Zealand. Whether this will be brought about by chilling meat or by some special means of defrosting, is yet to be decided, but the problem is a very pressing one. ‘‘As far as forethought can go,” Mr. L. Newman, director of the station, explained, “we have provided an efficient plant for the study of the special problems relating to commercial refrigeration and cold storage. As more and more information is obtained from experimental work carried out, we shall find that quite unexpected lines of research will develop and lead to the elucidation of more practical problems. When a new subject is investigated the need for purely scientific information becomes evident. The elucidation ;of obscure points must be first attempted and a mass of reliable data acquired before practical problems can be touched. The applied worker is dependent for his data .and general information on the pure research investigator. Commercial or applied work often appears of first, importance, but points are always turning up requiring precise information, only available from the work of the pure research worker. He, after all, supplies the key which the applied man uses, and his part of the work must be undertaken first.”