Abstract
Several kinds of gel-type food were taken up as examples of the swallow food and changes in texture of the foods during freeze-thaw process was investigated in order to develop a new process, by which foods are not subjected to texture change. In this study, freeze-thaw process is applied to several kinds of gel-type food, and the observation of the foods and the change in the water content were examined. The obtained results showed that the amounts of separated water and dependent on the nature of the -consisting materials of the food. Therefore, the results on the change in texture and discussed from the view point of the crystallization process of ice in the hydrogel.
