NotesFAQContact Us
Collection
Advanced
Search Tips
Peer reviewed Peer reviewed
Direct linkDirect link
ERIC Number: EJ876953
Record Type: Journal
Publication Date: 2010-Apr
Pages: 6
Abstractor: As Provided
Reference Count: 14
ISBN: N/A
ISSN: ISSN-1541-4329
Gelatin-Filtered Consomme: A Practical Demonstration of the Freezing and Thawing Processes
Lahne, Jacob B.; Schmidt, Shelly J.
Journal of Food Science Education, v9 n2 p53-58 Apr 2010
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. (Contains 4 figures and 7 footnotes.)
Wiley-Blackwell. 350 Main Street, Malden, MA 02148. Tel: 800-835-6770; Tel: 781-388-8598; Fax: 781-388-8232; e-mail: cs-journals@wiley.com; Web site: http://www.wiley.com/WileyCDA/
Publication Type: Journal Articles; Reports - Descriptive
Education Level: Higher Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A