{"links":{"self":"https://arvasarchive.org/catalog.json?f%5Bdate_range%5D%5B%5D=1921\u0026facet.sort=count\u0026page=2434","prev":"https://arvasarchive.org/catalog.json?f%5Bdate_range%5D%5B%5D=1921\u0026facet.sort=count\u0026page=2433","last":"https://arvasarchive.org/catalog.json?f%5Bdate_range%5D%5B%5D=1921\u0026facet.sort=count\u0026page=2434"},"meta":{"pages":{"current_page":2434,"next_page":null,"prev_page":2433,"total_pages":2434,"limit_value":10,"offset_value":24330,"total_count":24332,"first_page?":false,"last_page?":true}},"data":[{"id":"viu_viu00422_c01_c03","type":"Item","attributes":{"title":"Zona Galeto \n                  Mabel Beeman Curran","abstract_or_scope":{"id":"https://arvasarchive.org/catalog/viu_viu00422_c01_c03#abstract_or_scope","type":"document_value","attributes":{"value":"\u003cp\u003e[Discusses royalties; mentions Uncle Jimmy, published in the 1921 October Ladies Home Journal. ]\u003c/p\u003e","label":"Abstract Or Scope"}},"breadcrumbs":{"id":"https://arvasarchive.org/catalog/viu_viu00422_c01_c03#breadcrumbs","type":"document_value","attributes":{"value":{"ref_ssi":"viu_viu00422_c01_c03","ref_ssm":["viu_viu00422_c01_c03"],"id":"viu_viu00422_c01_c03","ead_ssi":"viu_viu00422","_root_":"viu_viu00422","_nest_parent_":"viu_viu00422_c01","parent_ssi":"viu_viu00422_c01","parent_ssim":["viu_viu00422","viu_viu00422_c01"],"parent_ids_ssim":["viu_viu00422","viu_viu00422_c01"],"parent_unittitles_ssm":["Zona Gale Collection \n         1914-1937","Letters"],"parent_unittitles_tesim":["Zona Gale Collection \n         1914-1937","Letters"],"text":["Zona Gale Collection \n         1914-1937","Letters","Zona Galeto \n                  Mabel Beeman Curran","Zona Gale","Mabel Beeman Curran","[Discusses royalties; mentions \n                   Uncle Jimmy , published in the 1921\n                  October \n                   Ladies Home Journal . ]"],"title_filing_ssi":"Zona Gale to \n                   Mabel Beeman Curran","title_ssm":["Zona Galeto \n                  Mabel Beeman Curran"],"title_tesim":["Zona Galeto \n                  Mabel Beeman Curran"],"unitdate_other_ssim":["1921 Oct 13"],"normalized_date_ssm":["1921"],"normalized_title_ssm":["Zona Galeto \n                  Mabel Beeman Curran"],"component_level_isim":[2],"repository_ssim":["University of Virginia, Special Collections Dept."],"collection_ssim":["Zona Gale Collection \n         1914-1937"],"extent_ssm":["3 p."],"extent_tesim":["3 p."],"has_online_content_ssim":["false"],"child_component_count_isi":0,"level_ssm":["Item"],"level_ssim":["Item"],"sort_isi":4,"date_range_isim":[1921],"names_ssim":["Zona Gale","Mabel Beeman Curran"],"persname_ssim":["Zona Gale","Mabel Beeman Curran"],"scopecontent_html_tesm":["\u003cp\u003e[Discusses royalties; 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promises to see him there in May.]","[Expresses gratitude for \n                   The Growth of the Soil ; compares it\n                  to an advanced course in English literature;\n                  describes country spring in \n                   Wisconsin . ]","[Discusses royalties; mentions \n                   Uncle Jimmy , published in the 1921\n                  October \n                   Ladies Home Journal . ]","[Thanks him for sending her \n                   The Mind in the Making ; gives a\n                  short review of the book; mentions her illness.]","[Expresses hope that he has returned from \n                   Europe ; speaks in gratitude of\n                  his idea to syndicate her articles and editorials;\n                  mentions that her next novel, \n                   Faint Perfume , will be serialized\n                  with the \n                   Century Magazine . ]","[Thanks him for flowers.]","[Refers to her ancestors.]","[Expresses thanks; hopes to see him in \n                   Madison ; mentions the Glenn\n                  Franks.]","[Sends Christmas and New Year wishes and\n                  appreciation that he will put in a word about her\n                  book to a foreign publisher.]","[Mentions the Forum in \n                   Boston and a speaking engagement\n                  in \n                   New York . ]","[Mentions \n                   Camp Franklin near \n                   Woodruff and \n                   Minocqua , where \n                   Edward A. Filene is considering a\n                  vacation.]","[Counsels him on his upcoming trip to \n                   Europe ; urges him to see \n                   Switzerland ; expresses her love\n                  for that country.]","[Mentions their ten-day stay in \n                   New York and her fascination with\n                  the city.]","[Mentions enclosure of a statement of hers to Mr.\n                  de Mille; promises to send a photograph as soon as\n                  she arrives in \n                   Wisconsin . ]","[Thanks him for sending a \"mascotte,\" and for his\n                  hospitality to her and her mother.]","[Apologizes for replying late; expresses pleasure\n                  that she will see her on Thursday.]","[invites her to spend time with her before a\n                  dinner engagement.]","[Letter of introduction for \n                   Edward A. Filene . ]","[Discusses the \n                   Glenwood Mission Inn , \n                   Riverside, California . ]","See the \n             \n            University of Virginia Library’s use policy.","","University of Virginia. Library. Special\n            Collections Dept.","Camp Franklin","Glenwood Mission Inn","Zona Gale","Edward A. Filene","Mabel Beeman Curran","English"],"unitid_tesim":["7763-a"],"normalized_title_ssm":["Zona Gale Collection \n         1914-1937"],"collection_title_tesim":["Zona Gale Collection \n         1914-1937"],"collection_ssim":["Zona Gale Collection \n         1914-1937"],"repository_ssm":["University of Virginia, Special Collections Dept."],"repository_ssim":["University of Virginia, Special Collections Dept."],"creator_ssm":[""],"creator_ssim":[""],"acqinfo_ssim":["Purchase \n             1968 Apr 21"],"has_online_content_ssim":["false"],"physdesc_tesim":["20 items"],"accessrestrict_html_tesm":["\u003cp\u003eCollection is open to research.\u003c/p\u003e"],"accessrestrict_heading_ssm":["Access Restrictions"],"accessrestrict_tesim":["Collection is open to research."],"prefercite_html_tesm":["\u003cp\u003eZona Gale\n            Collection, Accession 7763-a, Special Collections Department, University of\n         Virginia Library\u003c/p\u003e"],"prefercite_tesim":["Zona Gale\n            Collection, Accession 7763-a, Special Collections Department, University of\n         Virginia Library"],"processinfo_html_tesm":["\u003cp\u003eFunded in part by a grant from the National Endowment\n            for the Humanities\u003c/p\u003e"],"processinfo_heading_ssm":["Funding Note"],"processinfo_tesim":["Funded in part by a grant from the National Endowment\n            for the Humanities"],"scopecontent_html_tesm":["\u003cp\u003e[Declines invitation to come to \n                  \u003cgeogname\u003eNew York\u003c/geogname\u003ewith her mother at this\n                  time of year; promises to see him there in May.]\u003c/p\u003e","\u003cp\u003e[Expresses gratitude for \n                  \u003cbibref type=\"simple\" href=\"\"\u003eThe Growth of the Soil\u003c/bibref\u003e; compares it\n                  to an advanced course in English literature;\n                  describes country spring in \n                  \u003cgeogname\u003eWisconsin\u003c/geogname\u003e. ]\u003c/p\u003e","\u003cp\u003e[Discusses royalties; mentions \n                  \u003cbibref type=\"simple\" href=\"\"\u003eUncle Jimmy\u003c/bibref\u003e, published in the 1921\n                  October \n                  \u003cbibref type=\"simple\" href=\"\"\u003eLadies Home Journal\u003c/bibref\u003e. ]\u003c/p\u003e","\u003cp\u003e[Thanks him for sending her \n                  \u003cbibref type=\"simple\" href=\"\"\u003eThe Mind in the Making\u003c/bibref\u003e; gives a\n                  short review of the book; mentions her illness.]\u003c/p\u003e","\u003cp\u003e[Expresses hope that he has returned from \n                  \u003cgeogname\u003eEurope\u003c/geogname\u003e; speaks in gratitude of\n                  his idea to syndicate her articles and editorials;\n                  mentions that her next novel, \n                  \u003cbibref type=\"simple\" href=\"\"\u003eFaint Perfume\u003c/bibref\u003e, will be serialized\n                  with the \n                  \u003cbibref type=\"simple\" href=\"\"\u003eCentury Magazine\u003c/bibref\u003e. ]\u003c/p\u003e","\u003cp\u003e[Thanks him for flowers.]\u003c/p\u003e","\u003cp\u003e[Refers to her ancestors.]\u003c/p\u003e","\u003cp\u003e[Expresses thanks; hopes to see him in \n                  \u003cgeogname\u003eMadison\u003c/geogname\u003e; mentions the Glenn\n                  Franks.]\u003c/p\u003e","\u003cp\u003e[Sends Christmas and New Year wishes and\n                  appreciation that he will put in a word about her\n                  book to a foreign publisher.]\u003c/p\u003e","\u003cp\u003e[Mentions the Forum in \n                  \u003cgeogname\u003eBoston\u003c/geogname\u003eand a speaking engagement\n                  in \n                  \u003cgeogname\u003eNew York\u003c/geogname\u003e. ]\u003c/p\u003e","\u003cp\u003e[Mentions \n                  \u003ccorpname\u003eCamp Franklin\u003c/corpname\u003enear \n                  \u003cgeogname\u003eWoodruff\u003c/geogname\u003eand \n                  \u003cgeogname\u003eMinocqua\u003c/geogname\u003e, where \n                  \u003cpersname\u003eEdward A. 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Filene is considering a\n                  vacation.]","[Counsels him on his upcoming trip to \n                   Europe ; urges him to see \n                   Switzerland ; expresses her love\n                  for that country.]","[Mentions their ten-day stay in \n                   New York and her fascination with\n                  the city.]","[Mentions enclosure of a statement of hers to Mr.\n                  de Mille; promises to send a photograph as soon as\n                  she arrives in \n                   Wisconsin . ]","[Thanks him for sending a \"mascotte,\" and for his\n                  hospitality to her and her mother.]","[Apologizes for replying late; expresses pleasure\n                  that she will see her on Thursday.]","[invites her to spend time with her before a\n                  dinner engagement.]","[Letter of introduction for \n                   Edward A. Filene . ]","[Discusses the \n                   Glenwood Mission Inn , \n                   Riverside, California . ]"],"userestrict_html_tesm":["\u003cp\u003eSee the \n            \u003cextref type=\"simple\" href=\"https://www.library.virginia.edu/policies/use-of-materials\"\u003e\n            University of Virginia Library’s use policy.\u003c/extref\u003e\u003c/p\u003e"],"userestrict_heading_ssm":["Use Restrictions"],"userestrict_tesim":["See the \n             \n            University of Virginia Library’s use policy."],"physloc_html_tesm":["\u003cphysloc/\u003e"],"physloc_tesim":[""],"names_ssim":["University of Virginia. Library. Special\n            Collections Dept.","Camp Franklin","Glenwood Mission Inn","Zona Gale","Edward A. Filene","Mabel Beeman Curran"],"corpname_ssim":["University of Virginia. Library. Special\n            Collections Dept.","Camp Franklin","Glenwood Mission Inn"],"persname_ssim":["Zona Gale","Edward A. 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The quick freezing method acted as a sanitary method to freeze seafood, meats, fruits, and vegetables and to maintain their nutritional values and taste.","label":"Abstract Or Scope"}},"breadcrumbs":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_4263#breadcrumbs","type":"document_value","attributes":{"value":{"id":"viblbv_repositories_2_resources_4263","ead_ssi":"viblbv_repositories_2_resources_4263","_root_":"viblbv_repositories_2_resources_4263","_nest_parent_":"viblbv_repositories_2_resources_4263","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_4263.xml","title_filing_ssi":"Z Process Quick Freezing Collection","title_ssm":["Z Process Quick Freezing Collection"],"title_tesim":["Z Process Quick Freezing Collection"],"unitdate_ssm":["c.1917-1937"],"unitdate_inclusive_ssm":["c.1917-1937"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2024.055"],"text":["Ms.2024.055","Z Process Quick Freezing Collection","History of Food and Drink","Food Technology and Production","The collection is open for research.","The collection is arranged by document type.","\"The Frick System,\" August 1932, vol 4, no. 2","\"Frozen Foods: Dealing with Every Phase of the Quick Freezing of Perishable Foods -- Preparation Packaging, Freezing, Storage, Distribution,\" September 1936 ","\"The Z Processes for Quick-Freezing and Quick-Chilling Food Products,\" c. 1930s","The guide to the Z Process Quick Freezing Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 ( https://creativecommons.org/share-your-work/public-domain/cc0/ ).","The processing, arrangement, and description of the Z Process Quick Freezing Collection was completed in May 2024.","The Z Process Quick Freezing Collection consists of pamphlets and a photograph album. The pamphlets contain information on the quick freezing method developed by Mikhail Trofimovich Zarochentsev. The photograph album consists of images related to the freezing methods and equipments. The quick freezing method acted as a sanitary method to freeze seafood, meats, fruits, and vegetables and to maintain their nutritional values and taste. ","The pamphlets consist of three pamphlets, which are listed on the bibliography in the folder. The pamphlets explain how Zarochentsev created the Z Process, with details on the his methodology. One article tells of his experience developing the method, how he uses \"three of the known methods of heat transfer--radiation, conduction, and convections,\" and his successful work in Europe and the U.S. Another pamphlet describes the advantages of the Z Process over other freezing processes. ","The photograph album contains 186 photographs that illustrate the refrigeration process, fishing vessells, packaging, animals, meats, and more. Most photos include captions. ","According to the original sale document:","\"This souvenir sales photo album, and accompanying literature document the extraordinary advancement in quick-freezing technology and food preservation by this pioneering Russian-American engineer. Zaronchentsev had developed a technique of placing all of the products to be frozen on mesh metal shelving which would then be sprayed with a calcium chloride brine solution as a mist, which speeded the freezing process. This method was entirely different from the flash freezing methods developed by Clarence Birdseye, whose innovations involved holding packaged food between two metal belts chilled to -45 degrees Fahrenheit, or under pressure between two hollow metal plates chilled to -25 degrees Fahrenheit through evaporation of ammonia, freezing items from 30-90 minutes. Zaronchentsev (b. 1879) who had pioneered refrigeration engineering while studying at the Institute of Transportation in Moscow prior to the Russian Revolution, later oversaw the construction of numerous packaging houses, cold storage facilities, and thousands of refrigerated railwar cars. From 1922 to 1927 he had become the general manager of the Estonion packing house A/S Kulmetus, with many of th ephotos here showing his work in Estonia, and across Europe during the period. In 1928, he contracted with the British firm H. Smethurst \u0026 Co. in Grimsby which used his technology to freeze, package and market frozen salmon rolls, fish ovals, fish cakes, and others, shown here in the photos, but three years later decided he would have to move to the U.S. for financing and build the company.","\"In New York, he contracted initially with the Francis Metal Door \u0026 Window Corp. in Rochester, NY to build his specialty freezers, and equipment, and incorporated as the American Z Corporation, with branches in Brooklyn, NY and other locales. He also began setting up test farms to grow vegetables, fruits, and poultry, especially duck, to develop a whole line of locally sourced frozen goods using his equipment. The carefully annotated photographs show the many different products frozen and being frozen including green peas, frozen shrimp in pans and cartons, pork chops, ham and pork bellies, pork brains in cartons, lamb chops, duck, fish fillets, and sausages, including those in cellophane display cartons. The patented 'brine-fog-' method together with applied pure cane sugar prevented fruit from losing their colour, as well as preserving aroma, nutrients, and essential vitamins. By 1938, the Japanese firm Nippon Suisan had tested the devices, and methods of cold storage facilities and production facilities in Misaki, Nemuro, and Takao (Taiwan), focused primarily on farm shrimp marketed as Horai Shrimp in Japan, and frozen swordfish exported across the Pacific.\"","The copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials. ","Reproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form:  http://bit.ly/scuareproduction .","Reproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\n http://bit.ly/scuapublication . Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","The Z Process Quick Freezing Collection consists of pamphlets and a photograph album. The pamphlets contain information on the quick freezing method developed by Mikhail Trofimovich Zarochentsev. The photograph album consists of images related to the freezing methods and equipments. The quick freezing method acted as a sanitary method to freeze seafood, meats, fruits, and vegetables and to maintain their nutritional values and taste.","Special Collections and University Archives, Virginia Tech","Materials in this collection are in English."],"unitid_tesim":["Ms.2024.055"],"normalized_title_ssm":["Z Process Quick Freezing Collection"],"collection_title_tesim":["Z Process Quick Freezing Collection"],"collection_ssim":["Z Process Quick Freezing Collection"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"access_terms_ssm":["The copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials. ","Reproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form:  http://bit.ly/scuareproduction .","Reproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\n http://bit.ly/scuapublication . Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["This collection was purchased by Special Collections in July 2021."],"access_subjects_ssim":["History of Food and Drink","Food Technology and Production"],"access_subjects_ssm":["History of Food and Drink","Food Technology and Production"],"has_online_content_ssim":["false"],"extent_ssm":["0.3 Cubic Feet 1 box"],"extent_tesim":["0.3 Cubic Feet 1 box"],"date_range_isim":[1917,1918,1919,1920,1921,1922,1923,1924,1925,1926,1927,1928,1929,1930,1931,1932,1933,1934,1935,1936,1937],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e"],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"arrangement_html_tesm":["\u003cp\u003eThe collection is arranged by document type.\u003c/p\u003e"],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["The collection is arranged by document type."],"bibliography_html_tesm":["\u003cbibref\u003e\"The Frick System,\" August 1932, vol 4, no. 2\u003c/bibref\u003e","\u003cbibref\u003e\"Frozen Foods: Dealing with Every Phase of the Quick Freezing of Perishable Foods -- Preparation Packaging, Freezing, Storage, Distribution,\" September 1936 \u003c/bibref\u003e","\u003cbibref\u003e\"The Z Processes for Quick-Freezing and Quick-Chilling Food Products,\" c. 1930s\u003c/bibref\u003e"],"bibliography_heading_ssm":["Bibliography"],"bibliography_tesim":["\"The Frick System,\" August 1932, vol 4, no. 2","\"Frozen Foods: Dealing with Every Phase of the Quick Freezing of Perishable Foods -- Preparation Packaging, Freezing, Storage, Distribution,\" September 1936 ","\"The Z Processes for Quick-Freezing and Quick-Chilling Food Products,\" c. 1930s"],"odd_html_tesm":["\u003cp\u003eThe guide to the Z Process Quick Freezing Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003cextref href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/extref\u003e).\u003c/p\u003e"],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the Z Process Quick Freezing Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 ( https://creativecommons.org/share-your-work/public-domain/cc0/ )."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Z Process Quick Freezing Collection, c.1917 - 1937, Ms2024-055, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e"],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Z Process Quick Freezing Collection, c.1917 - 1937, Ms2024-055, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eThe processing, arrangement, and description of the Z Process Quick Freezing Collection was completed in May 2024.\u003c/p\u003e"],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["The processing, arrangement, and description of the Z Process Quick Freezing Collection was completed in May 2024."],"scopecontent_html_tesm":["\u003cp\u003eThe Z Process Quick Freezing Collection consists of pamphlets and a photograph album. The pamphlets contain information on the quick freezing method developed by Mikhail Trofimovich Zarochentsev. The photograph album consists of images related to the freezing methods and equipments. The quick freezing method acted as a sanitary method to freeze seafood, meats, fruits, and vegetables and to maintain their nutritional values and taste. \u003c/p\u003e\n","\u003cp\u003eThe pamphlets consist of three pamphlets, which are listed on the bibliography in the folder. The pamphlets explain how Zarochentsev created the Z Process, with details on the his methodology. One article tells of his experience developing the method, how he uses \"three of the known methods of heat transfer--radiation, conduction, and convections,\" and his successful work in Europe and the U.S. Another pamphlet describes the advantages of the Z Process over other freezing processes. \u003c/p\u003e\n","\u003cp\u003eThe photograph album contains 186 photographs that illustrate the refrigeration process, fishing vessells, packaging, animals, meats, and more. Most photos include captions. \u003c/p\u003e\n","\u003cp\u003eAccording to the original sale document:\u003c/p\u003e\n","\u003cp\u003e\"This souvenir sales photo album, and accompanying literature document the extraordinary advancement in quick-freezing technology and food preservation by this pioneering Russian-American engineer. Zaronchentsev had developed a technique of placing all of the products to be frozen on mesh metal shelving which would then be sprayed with a calcium chloride brine solution as a mist, which speeded the freezing process. This method was entirely different from the flash freezing methods developed by Clarence Birdseye, whose innovations involved holding packaged food between two metal belts chilled to -45 degrees Fahrenheit, or under pressure between two hollow metal plates chilled to -25 degrees Fahrenheit through evaporation of ammonia, freezing items from 30-90 minutes. Zaronchentsev (b. 1879) who had pioneered refrigeration engineering while studying at the Institute of Transportation in Moscow prior to the Russian Revolution, later oversaw the construction of numerous packaging houses, cold storage facilities, and thousands of refrigerated railwar cars. From 1922 to 1927 he had become the general manager of the Estonion packing house A/S Kulmetus, with many of th ephotos here showing his work in Estonia, and across Europe during the period. In 1928, he contracted with the British firm H. Smethurst \u0026amp; Co. in Grimsby which used his technology to freeze, package and market frozen salmon rolls, fish ovals, fish cakes, and others, shown here in the photos, but three years later decided he would have to move to the U.S. for financing and build the company.\u003c/p\u003e\n","\u003cp\u003e\"In New York, he contracted initially with the Francis Metal Door \u0026amp; Window Corp. in Rochester, NY to build his specialty freezers, and equipment, and incorporated as the American Z Corporation, with branches in Brooklyn, NY and other locales. He also began setting up test farms to grow vegetables, fruits, and poultry, especially duck, to develop a whole line of locally sourced frozen goods using his equipment. The carefully annotated photographs show the many different products frozen and being frozen including green peas, frozen shrimp in pans and cartons, pork chops, ham and pork bellies, pork brains in cartons, lamb chops, duck, fish fillets, and sausages, including those in cellophane display cartons. The patented 'brine-fog-' method together with applied pure cane sugar prevented fruit from losing their colour, as well as preserving aroma, nutrients, and essential vitamins. By 1938, the Japanese firm Nippon Suisan had tested the devices, and methods of cold storage facilities and production facilities in Misaki, Nemuro, and Takao (Taiwan), focused primarily on farm shrimp marketed as Horai Shrimp in Japan, and frozen swordfish exported across the Pacific.\"\u003c/p\u003e"],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["The Z Process Quick Freezing Collection consists of pamphlets and a photograph album. The pamphlets contain information on the quick freezing method developed by Mikhail Trofimovich Zarochentsev. The photograph album consists of images related to the freezing methods and equipments. The quick freezing method acted as a sanitary method to freeze seafood, meats, fruits, and vegetables and to maintain their nutritional values and taste. ","The pamphlets consist of three pamphlets, which are listed on the bibliography in the folder. The pamphlets explain how Zarochentsev created the Z Process, with details on the his methodology. One article tells of his experience developing the method, how he uses \"three of the known methods of heat transfer--radiation, conduction, and convections,\" and his successful work in Europe and the U.S. Another pamphlet describes the advantages of the Z Process over other freezing processes. ","The photograph album contains 186 photographs that illustrate the refrigeration process, fishing vessells, packaging, animals, meats, and more. Most photos include captions. ","According to the original sale document:","\"This souvenir sales photo album, and accompanying literature document the extraordinary advancement in quick-freezing technology and food preservation by this pioneering Russian-American engineer. Zaronchentsev had developed a technique of placing all of the products to be frozen on mesh metal shelving which would then be sprayed with a calcium chloride brine solution as a mist, which speeded the freezing process. This method was entirely different from the flash freezing methods developed by Clarence Birdseye, whose innovations involved holding packaged food between two metal belts chilled to -45 degrees Fahrenheit, or under pressure between two hollow metal plates chilled to -25 degrees Fahrenheit through evaporation of ammonia, freezing items from 30-90 minutes. Zaronchentsev (b. 1879) who had pioneered refrigeration engineering while studying at the Institute of Transportation in Moscow prior to the Russian Revolution, later oversaw the construction of numerous packaging houses, cold storage facilities, and thousands of refrigerated railwar cars. From 1922 to 1927 he had become the general manager of the Estonion packing house A/S Kulmetus, with many of th ephotos here showing his work in Estonia, and across Europe during the period. In 1928, he contracted with the British firm H. Smethurst \u0026 Co. in Grimsby which used his technology to freeze, package and market frozen salmon rolls, fish ovals, fish cakes, and others, shown here in the photos, but three years later decided he would have to move to the U.S. for financing and build the company.","\"In New York, he contracted initially with the Francis Metal Door \u0026 Window Corp. in Rochester, NY to build his specialty freezers, and equipment, and incorporated as the American Z Corporation, with branches in Brooklyn, NY and other locales. He also began setting up test farms to grow vegetables, fruits, and poultry, especially duck, to develop a whole line of locally sourced frozen goods using his equipment. The carefully annotated photographs show the many different products frozen and being frozen including green peas, frozen shrimp in pans and cartons, pork chops, ham and pork bellies, pork brains in cartons, lamb chops, duck, fish fillets, and sausages, including those in cellophane display cartons. The patented 'brine-fog-' method together with applied pure cane sugar prevented fruit from losing their colour, as well as preserving aroma, nutrients, and essential vitamins. By 1938, the Japanese firm Nippon Suisan had tested the devices, and methods of cold storage facilities and production facilities in Misaki, Nemuro, and Takao (Taiwan), focused primarily on farm shrimp marketed as Horai Shrimp in Japan, and frozen swordfish exported across the Pacific.\""],"userestrict_html_tesm":["\u003cp\u003eThe copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials. \u003c/p\u003e\n","\u003cp\u003eReproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e.\u003c/p\u003e\n","\u003cp\u003eReproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\n\u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e"],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["The copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials. ","Reproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form:  http://bit.ly/scuareproduction .","Reproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\n http://bit.ly/scuapublication . Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_e9331d23f7f91063225a8e532a200388\" label=\"Abstract\"\u003eThe Z Process Quick Freezing Collection consists of pamphlets and a photograph album. The pamphlets contain information on the quick freezing method developed by Mikhail Trofimovich Zarochentsev. The photograph album consists of images related to the freezing methods and equipments. The quick freezing method acted as a sanitary method to freeze seafood, meats, fruits, and vegetables and to maintain their nutritional values and taste.\u003c/abstract\u003e"],"abstract_tesim":["The Z Process Quick Freezing Collection consists of pamphlets and a photograph album. The pamphlets contain information on the quick freezing method developed by Mikhail Trofimovich Zarochentsev. The photograph album consists of images related to the freezing methods and equipments. The quick freezing method acted as a sanitary method to freeze seafood, meats, fruits, and vegetables and to maintain their nutritional values and taste."],"names_ssim":["Special Collections and University Archives, Virginia Tech"],"corpname_ssim":["Special Collections and University Archives, Virginia Tech"],"language_ssim":["Materials in this collection are in English."],"total_component_count_is":2,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-05-21T02:01:52.369Z","collection":{"numFound":1,"start":0,"numFoundExact":true,"docs":[{"id":"viblbv_repositories_2_resources_4263","ead_ssi":"viblbv_repositories_2_resources_4263","_root_":"viblbv_repositories_2_resources_4263","_nest_parent_":"viblbv_repositories_2_resources_4263","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_4263.xml","title_filing_ssi":"Z Process Quick Freezing Collection","title_ssm":["Z Process Quick Freezing Collection"],"title_tesim":["Z Process Quick Freezing Collection"],"unitdate_ssm":["c.1917-1937"],"unitdate_inclusive_ssm":["c.1917-1937"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2024.055"],"text":["Ms.2024.055","Z Process Quick Freezing Collection","History of Food and Drink","Food Technology and Production","The collection is open for research.","The collection is arranged by document type.","\"The Frick System,\" August 1932, vol 4, no. 2","\"Frozen Foods: Dealing with Every Phase of the Quick Freezing of Perishable Foods -- Preparation Packaging, Freezing, Storage, Distribution,\" September 1936 ","\"The Z Processes for Quick-Freezing and Quick-Chilling Food Products,\" c. 1930s","The guide to the Z Process Quick Freezing Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 ( https://creativecommons.org/share-your-work/public-domain/cc0/ ).","The processing, arrangement, and description of the Z Process Quick Freezing Collection was completed in May 2024.","The Z Process Quick Freezing Collection consists of pamphlets and a photograph album. The pamphlets contain information on the quick freezing method developed by Mikhail Trofimovich Zarochentsev. The photograph album consists of images related to the freezing methods and equipments. The quick freezing method acted as a sanitary method to freeze seafood, meats, fruits, and vegetables and to maintain their nutritional values and taste. ","The pamphlets consist of three pamphlets, which are listed on the bibliography in the folder. The pamphlets explain how Zarochentsev created the Z Process, with details on the his methodology. One article tells of his experience developing the method, how he uses \"three of the known methods of heat transfer--radiation, conduction, and convections,\" and his successful work in Europe and the U.S. Another pamphlet describes the advantages of the Z Process over other freezing processes. ","The photograph album contains 186 photographs that illustrate the refrigeration process, fishing vessells, packaging, animals, meats, and more. Most photos include captions. ","According to the original sale document:","\"This souvenir sales photo album, and accompanying literature document the extraordinary advancement in quick-freezing technology and food preservation by this pioneering Russian-American engineer. Zaronchentsev had developed a technique of placing all of the products to be frozen on mesh metal shelving which would then be sprayed with a calcium chloride brine solution as a mist, which speeded the freezing process. This method was entirely different from the flash freezing methods developed by Clarence Birdseye, whose innovations involved holding packaged food between two metal belts chilled to -45 degrees Fahrenheit, or under pressure between two hollow metal plates chilled to -25 degrees Fahrenheit through evaporation of ammonia, freezing items from 30-90 minutes. Zaronchentsev (b. 1879) who had pioneered refrigeration engineering while studying at the Institute of Transportation in Moscow prior to the Russian Revolution, later oversaw the construction of numerous packaging houses, cold storage facilities, and thousands of refrigerated railwar cars. From 1922 to 1927 he had become the general manager of the Estonion packing house A/S Kulmetus, with many of th ephotos here showing his work in Estonia, and across Europe during the period. In 1928, he contracted with the British firm H. Smethurst \u0026 Co. in Grimsby which used his technology to freeze, package and market frozen salmon rolls, fish ovals, fish cakes, and others, shown here in the photos, but three years later decided he would have to move to the U.S. for financing and build the company.","\"In New York, he contracted initially with the Francis Metal Door \u0026 Window Corp. in Rochester, NY to build his specialty freezers, and equipment, and incorporated as the American Z Corporation, with branches in Brooklyn, NY and other locales. He also began setting up test farms to grow vegetables, fruits, and poultry, especially duck, to develop a whole line of locally sourced frozen goods using his equipment. The carefully annotated photographs show the many different products frozen and being frozen including green peas, frozen shrimp in pans and cartons, pork chops, ham and pork bellies, pork brains in cartons, lamb chops, duck, fish fillets, and sausages, including those in cellophane display cartons. The patented 'brine-fog-' method together with applied pure cane sugar prevented fruit from losing their colour, as well as preserving aroma, nutrients, and essential vitamins. By 1938, the Japanese firm Nippon Suisan had tested the devices, and methods of cold storage facilities and production facilities in Misaki, Nemuro, and Takao (Taiwan), focused primarily on farm shrimp marketed as Horai Shrimp in Japan, and frozen swordfish exported across the Pacific.\"","The copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials. ","Reproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form:  http://bit.ly/scuareproduction .","Reproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\n http://bit.ly/scuapublication . Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","The Z Process Quick Freezing Collection consists of pamphlets and a photograph album. The pamphlets contain information on the quick freezing method developed by Mikhail Trofimovich Zarochentsev. The photograph album consists of images related to the freezing methods and equipments. The quick freezing method acted as a sanitary method to freeze seafood, meats, fruits, and vegetables and to maintain their nutritional values and taste.","Special Collections and University Archives, Virginia Tech","Materials in this collection are in English."],"unitid_tesim":["Ms.2024.055"],"normalized_title_ssm":["Z Process Quick Freezing Collection"],"collection_title_tesim":["Z Process Quick Freezing Collection"],"collection_ssim":["Z Process Quick Freezing Collection"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"access_terms_ssm":["The copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials. ","Reproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form:  http://bit.ly/scuareproduction .","Reproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\n http://bit.ly/scuapublication . Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["This collection was purchased by Special Collections in July 2021."],"access_subjects_ssim":["History of Food and Drink","Food Technology and Production"],"access_subjects_ssm":["History of Food and Drink","Food Technology and Production"],"has_online_content_ssim":["false"],"extent_ssm":["0.3 Cubic Feet 1 box"],"extent_tesim":["0.3 Cubic Feet 1 box"],"date_range_isim":[1917,1918,1919,1920,1921,1922,1923,1924,1925,1926,1927,1928,1929,1930,1931,1932,1933,1934,1935,1936,1937],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e"],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"arrangement_html_tesm":["\u003cp\u003eThe collection is arranged by document type.\u003c/p\u003e"],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["The collection is arranged by document type."],"bibliography_html_tesm":["\u003cbibref\u003e\"The Frick System,\" August 1932, vol 4, no. 2\u003c/bibref\u003e","\u003cbibref\u003e\"Frozen Foods: Dealing with Every Phase of the Quick Freezing of Perishable Foods -- Preparation Packaging, Freezing, Storage, Distribution,\" September 1936 \u003c/bibref\u003e","\u003cbibref\u003e\"The Z Processes for Quick-Freezing and Quick-Chilling Food Products,\" c. 1930s\u003c/bibref\u003e"],"bibliography_heading_ssm":["Bibliography"],"bibliography_tesim":["\"The Frick System,\" August 1932, vol 4, no. 2","\"Frozen Foods: Dealing with Every Phase of the Quick Freezing of Perishable Foods -- Preparation Packaging, Freezing, Storage, Distribution,\" September 1936 ","\"The Z Processes for Quick-Freezing and Quick-Chilling Food Products,\" c. 1930s"],"odd_html_tesm":["\u003cp\u003eThe guide to the Z Process Quick Freezing Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003cextref href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/extref\u003e).\u003c/p\u003e"],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the Z Process Quick Freezing Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 ( https://creativecommons.org/share-your-work/public-domain/cc0/ )."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Z Process Quick Freezing Collection, c.1917 - 1937, Ms2024-055, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e"],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Z Process Quick Freezing Collection, c.1917 - 1937, Ms2024-055, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eThe processing, arrangement, and description of the Z Process Quick Freezing Collection was completed in May 2024.\u003c/p\u003e"],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["The processing, arrangement, and description of the Z Process Quick Freezing Collection was completed in May 2024."],"scopecontent_html_tesm":["\u003cp\u003eThe Z Process Quick Freezing Collection consists of pamphlets and a photograph album. The pamphlets contain information on the quick freezing method developed by Mikhail Trofimovich Zarochentsev. The photograph album consists of images related to the freezing methods and equipments. The quick freezing method acted as a sanitary method to freeze seafood, meats, fruits, and vegetables and to maintain their nutritional values and taste. \u003c/p\u003e\n","\u003cp\u003eThe pamphlets consist of three pamphlets, which are listed on the bibliography in the folder. The pamphlets explain how Zarochentsev created the Z Process, with details on the his methodology. One article tells of his experience developing the method, how he uses \"three of the known methods of heat transfer--radiation, conduction, and convections,\" and his successful work in Europe and the U.S. Another pamphlet describes the advantages of the Z Process over other freezing processes. \u003c/p\u003e\n","\u003cp\u003eThe photograph album contains 186 photographs that illustrate the refrigeration process, fishing vessells, packaging, animals, meats, and more. Most photos include captions. \u003c/p\u003e\n","\u003cp\u003eAccording to the original sale document:\u003c/p\u003e\n","\u003cp\u003e\"This souvenir sales photo album, and accompanying literature document the extraordinary advancement in quick-freezing technology and food preservation by this pioneering Russian-American engineer. Zaronchentsev had developed a technique of placing all of the products to be frozen on mesh metal shelving which would then be sprayed with a calcium chloride brine solution as a mist, which speeded the freezing process. This method was entirely different from the flash freezing methods developed by Clarence Birdseye, whose innovations involved holding packaged food between two metal belts chilled to -45 degrees Fahrenheit, or under pressure between two hollow metal plates chilled to -25 degrees Fahrenheit through evaporation of ammonia, freezing items from 30-90 minutes. Zaronchentsev (b. 1879) who had pioneered refrigeration engineering while studying at the Institute of Transportation in Moscow prior to the Russian Revolution, later oversaw the construction of numerous packaging houses, cold storage facilities, and thousands of refrigerated railwar cars. From 1922 to 1927 he had become the general manager of the Estonion packing house A/S Kulmetus, with many of th ephotos here showing his work in Estonia, and across Europe during the period. In 1928, he contracted with the British firm H. Smethurst \u0026amp; Co. in Grimsby which used his technology to freeze, package and market frozen salmon rolls, fish ovals, fish cakes, and others, shown here in the photos, but three years later decided he would have to move to the U.S. for financing and build the company.\u003c/p\u003e\n","\u003cp\u003e\"In New York, he contracted initially with the Francis Metal Door \u0026amp; Window Corp. in Rochester, NY to build his specialty freezers, and equipment, and incorporated as the American Z Corporation, with branches in Brooklyn, NY and other locales. He also began setting up test farms to grow vegetables, fruits, and poultry, especially duck, to develop a whole line of locally sourced frozen goods using his equipment. The carefully annotated photographs show the many different products frozen and being frozen including green peas, frozen shrimp in pans and cartons, pork chops, ham and pork bellies, pork brains in cartons, lamb chops, duck, fish fillets, and sausages, including those in cellophane display cartons. The patented 'brine-fog-' method together with applied pure cane sugar prevented fruit from losing their colour, as well as preserving aroma, nutrients, and essential vitamins. By 1938, the Japanese firm Nippon Suisan had tested the devices, and methods of cold storage facilities and production facilities in Misaki, Nemuro, and Takao (Taiwan), focused primarily on farm shrimp marketed as Horai Shrimp in Japan, and frozen swordfish exported across the Pacific.\"\u003c/p\u003e"],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["The Z Process Quick Freezing Collection consists of pamphlets and a photograph album. The pamphlets contain information on the quick freezing method developed by Mikhail Trofimovich Zarochentsev. The photograph album consists of images related to the freezing methods and equipments. The quick freezing method acted as a sanitary method to freeze seafood, meats, fruits, and vegetables and to maintain their nutritional values and taste. ","The pamphlets consist of three pamphlets, which are listed on the bibliography in the folder. The pamphlets explain how Zarochentsev created the Z Process, with details on the his methodology. One article tells of his experience developing the method, how he uses \"three of the known methods of heat transfer--radiation, conduction, and convections,\" and his successful work in Europe and the U.S. Another pamphlet describes the advantages of the Z Process over other freezing processes. ","The photograph album contains 186 photographs that illustrate the refrigeration process, fishing vessells, packaging, animals, meats, and more. Most photos include captions. ","According to the original sale document:","\"This souvenir sales photo album, and accompanying literature document the extraordinary advancement in quick-freezing technology and food preservation by this pioneering Russian-American engineer. Zaronchentsev had developed a technique of placing all of the products to be frozen on mesh metal shelving which would then be sprayed with a calcium chloride brine solution as a mist, which speeded the freezing process. This method was entirely different from the flash freezing methods developed by Clarence Birdseye, whose innovations involved holding packaged food between two metal belts chilled to -45 degrees Fahrenheit, or under pressure between two hollow metal plates chilled to -25 degrees Fahrenheit through evaporation of ammonia, freezing items from 30-90 minutes. Zaronchentsev (b. 1879) who had pioneered refrigeration engineering while studying at the Institute of Transportation in Moscow prior to the Russian Revolution, later oversaw the construction of numerous packaging houses, cold storage facilities, and thousands of refrigerated railwar cars. From 1922 to 1927 he had become the general manager of the Estonion packing house A/S Kulmetus, with many of th ephotos here showing his work in Estonia, and across Europe during the period. In 1928, he contracted with the British firm H. Smethurst \u0026 Co. in Grimsby which used his technology to freeze, package and market frozen salmon rolls, fish ovals, fish cakes, and others, shown here in the photos, but three years later decided he would have to move to the U.S. for financing and build the company.","\"In New York, he contracted initially with the Francis Metal Door \u0026 Window Corp. in Rochester, NY to build his specialty freezers, and equipment, and incorporated as the American Z Corporation, with branches in Brooklyn, NY and other locales. He also began setting up test farms to grow vegetables, fruits, and poultry, especially duck, to develop a whole line of locally sourced frozen goods using his equipment. The carefully annotated photographs show the many different products frozen and being frozen including green peas, frozen shrimp in pans and cartons, pork chops, ham and pork bellies, pork brains in cartons, lamb chops, duck, fish fillets, and sausages, including those in cellophane display cartons. The patented 'brine-fog-' method together with applied pure cane sugar prevented fruit from losing their colour, as well as preserving aroma, nutrients, and essential vitamins. By 1938, the Japanese firm Nippon Suisan had tested the devices, and methods of cold storage facilities and production facilities in Misaki, Nemuro, and Takao (Taiwan), focused primarily on farm shrimp marketed as Horai Shrimp in Japan, and frozen swordfish exported across the Pacific.\""],"userestrict_html_tesm":["\u003cp\u003eThe copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials. \u003c/p\u003e\n","\u003cp\u003eReproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e.\u003c/p\u003e\n","\u003cp\u003eReproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\n\u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e"],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["The copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials. ","Reproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form:  http://bit.ly/scuareproduction .","Reproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\n http://bit.ly/scuapublication . Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_e9331d23f7f91063225a8e532a200388\" label=\"Abstract\"\u003eThe Z Process Quick Freezing Collection consists of pamphlets and a photograph album. The pamphlets contain information on the quick freezing method developed by Mikhail Trofimovich Zarochentsev. The photograph album consists of images related to the freezing methods and equipments. The quick freezing method acted as a sanitary method to freeze seafood, meats, fruits, and vegetables and to maintain their nutritional values and taste.\u003c/abstract\u003e"],"abstract_tesim":["The Z Process Quick Freezing Collection consists of pamphlets and a photograph album. The pamphlets contain information on the quick freezing method developed by Mikhail Trofimovich Zarochentsev. The photograph album consists of images related to the freezing methods and equipments. 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