Studies on the Degeneration of White Sauce Through Freezing

Part II. Influence of rapidity in freezing process

Abstract

Rheological differences were recognized between the white sauces treated by quick-freezing (-100°C)and slow-freezing(-25°C--28°C). The quick-frozen sauce showed less deterioration in quality than the slowly frozen one over a long term storage in the frozen condition. Addition of Na-alginate showed a small effect to retard the degeneration, but the effect was not so much useful as expected fo1 practical purpose.