Kevin Keener, Purdue University (IMAGE) Purdue University Caption Kevin Keener developed a rapid egg cooling system that uses circulated carbon dioxide to create a thin layer of ice inside an egg's shell that cools the inside of an egg within minutes, strengthening proteins and increasing shelf life. Credit Purdue Agricultural Communication file photo/Keith Robinson Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.