Journal
JOURNAL OF FOOD SCIENCE EDUCATION
Volume 9, Issue 2, Pages 53-58Publisher
WILEY
DOI: 10.1111/j.1541-4329.2010.00096.x
Keywords
-
Categories
Ask authors/readers for more resources
Freezing is a key food processing and preservation technique widely used in the food industry. Application of best freezing and storage practices extends the shelf-life of foods for several months, while retaining much of the original quality of the fresh food. During freezing, as well as its counterpart process, thawing, a number of critical physiochemical processes take place, including freeze concentration and freezing-point depression. As a start to understanding the complexities associated with frozen foods, Food Science students should be able to describe and explain what occurs during the freezing and thawing of an aqueous solution. A modern cooking technique, gelatin-filtered consomme, illustrates all of the phenomena associated with the freezing and thawing processes in a memorable, edible, hands-on fashion.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available