"It's snowing iron ice crystals towards the inside and mixing the fluid," Le Bars, Marseille-based director of research at CNRS, said of the third method.

Source: https://phys.org/news/2023-08-earth-core-replete-oceans-cyclones.html

One of the biggest improvements is the freezing method itself: “Vitrification, which is a form of rapid cooling or flash freezing, minimizes the ice crystals that can form and damage the DNA of the egg,” says Dr. Sekhon.

Source: https://www.allure.com/egg-freezing-facts

Removing excess moisture before freezing helps prevent ice crystals from forming and preserves the grapes’ texture.

Source: https://raleighpublicrecord.org/when-are-cotton-candy-grapes-in-season/