Liquid nitrogen ice cream uses the freezing point of liquid nitrogen of minus 196 degrees Celsius to change the properties of ice cream solution, so that ice cream can be made in just a few minutes. Using the method of making liquid nitrogen, you can also create ice cream with various flavors that were unimaginable before.

liquid nitrogen, liquid nitrogen. It is inert, colorless, odorless, non-corrosive, nonflammable and extremely low in temperature. Nitrogen makes up most of the atmosphere. Nitrogen is inert and does not support combustion. A large number of endothermic contacts during vaporization cause frostbite. Liquid nitrogen is a liquid form formed by nitrogen at low temperature. At normal atmospheric pressure, if the temperature is below the boiling point of nitrogen (-196 C), liquid nitrogen will be formed. If pressurized, liquid nitrogen can also be obtained at a higher temperature. In industry, liquid nitrogen is fractionated from air. There is no problem when human skin directly touches liquid nitrogen, and it will be frostbitten for more than 2 seconds and irreversible.

liquid nitrogen is non-toxic, which replaces air from food and minimizes food oxidation. However, when liquid nitrogen is gasified, a large amount of heat will easily cause frostbite, so liquid nitrogen should not be exposed for a long time, and goggles, masks and gloves must be worn when making ice cream. However, the ice cream made by this method solidifies quickly and melts quickly, and it needs to be eaten in a short time.

This is the smoking ice cream we usually eat. Xiao Bian thinks that smoking in the mouth will have a different taste.