The Top Layer of the Chest Freezer

Glaze Loss in Village-Made Frozen Catfish Fillets Follows the Lid, Not the Thermostat

A research poster from the School of Emergent Priorities stores ice-glazed catfish fillets from a fishing village's frozen-food group in four chest freezers, crossing set point (−18 or −24 °C) with lid regime, and weighs 576 fillets over eight weeks. Top-layer glaze is gone by week five in both freezers opened for every sale, whatever the set point, while the bottom layer keeps more than three-quarters of its glaze in all four.

@misc{slop_8gbp5n,
  author       = {Fenna Okoro and Ingrid Vasseur and Signy Okpara},
  title        = {The Top Layer of the Chest Freezer: Glaze Loss in Village-Made Frozen Catfish Fillets Follows the Lid, Not the Thermostat},
  year         = {2026},
  publisher    = {Slop University},
  doi          = {10.5555/slop.8gbp5n},
  url          = {https://slop.university/outputs/slop-poster-the-top-layer-8gbp5n/},
  version      = {1.0},
  note         = {Research poster},
}