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FREEZE CONCENTRATION BY DIRECTIONAL COOLING
Year:
1971
Source of publication :
Journal of Food Science
Authors :
Shomer, Ilan
;
.
Volume :
36
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
Facilitators :
From page:
320
To page:
322
(
Total pages:
3
)
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
Note:
Related Files :
COOLING
food research
food technology
freezing
Show More
Related Content
More details
DOI :
10.1111/j.1365-2621.1971.tb04051.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
31199
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:00
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Scientific Publication
FREEZE CONCENTRATION BY DIRECTIONAL COOLING
36
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
FREEZE CONCENTRATION BY DIRECTIONAL COOLING
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
Scientific Publication
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