Co-Authors:
KRAMER, A., Department of Horticulture, University of Maryland, College Park, Maryland, 20742, United States
WANI, K., Department of Horticulture, University of Maryland, College Park, Maryland, 20742, United States
SULLIVAN, J.H., Department of Horticulture, University of Maryland, College Park, Maryland, 20742, United States
SHOMER, I., Volcani Institute for Agricultural Research, Rehovot, Israel
Abstract:
ABSTRACT— It is generally assumed that as food materials are frozen, soluble solids move ahead of the “ice front.’ Under conditions tested in these studies the above was true only when the ice front moved in a descending direction. Thus, when foods were frozen in an ascending direction (as on a plate freezer) there was little, if any, movement of solids. When the freezing surface was placed above the material to be frozen, there was a rapid downward movement of solids. This “solids descent’ was most apparent in true solutions such as drinks, and less apparent in structural cellular foods such as pieces of meat or potatoes. It is suggested that this phenomenon may be utilized for more efficient freeze drying or concentrating, or for the simultaneous production of low‐solids and concentrated foods, particularly beverages. Copyright © 1971, Wiley Blackwell. All rights reserved
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