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FREEZE FLO LEAVES FRUITS COLD AND SMOOTH ; SOFTER FRUIT FOR ICE CREAM, YOGURT.

Type of article: Article

Summary

IN THE < FREEZE FLO > PROCESS, THE WATER IN THE PRODUCT IS BOUND TO OTHER NATURAL SUBSTANCES, SUCH AS SUGAR, AS IN FRUIT, OR TO SALT, PROTEIN OR UNSATURATED VEGETABLE OIL, THROUGH OSMOTIC PRESSURE, AND THE FORMATION OF ICE CRYSTALS IS AVOIDED. THE RESULTANT PRODUCTS CANNOT FREEZE SOLID EVEN AT 250 K (-23 DEG C). AS MUCH AS 40% OF THE ENERGY USED IN FREEZING CAN BE SAVED, THE FREEZING TIME IS REDUCED BY ABOUT 40%, AND THE DEFROSTING OF THE FRUIT PIECES, WHICH RETAIN THEIR INTEGRITY, IS GREATLY ACCELERATED. APPLICATIONS ARE TO STRAWBERRIES, PEACHES, CHERRIES, MELON, ETC. (DAIRY SCI. ABSTR., GB., 45, 1983, 841.

Details

  • Original title: FREEZE FLO LEAVES FRUITS COLD AND SMOOTH ; SOFTER FRUIT FOR ICE CREAM, YOGURT.
  • Record ID : 1984-0586
  • Languages: English
  • Source: Dairy Rec. - vol. 83 - n. 9
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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