Abstract
The present experiments were carried out on freezing of ham/sausage to measure the internal pressure which causes gape and heave of frozen body during the CaCl2 or ethanol brine immersion/spray freezing and to forestall these undue defects of frozen foodstuffs by the internal pressure. Both of the temperature and the internal pressure of ham/sausage were measured and recorded continuously by a temperature sensor and a pressure sensor during the freezing.
The results were that frozen body could supported to resist against considerable pressure during the freezing of ham/sausage and that gape of frozen body was created by the internal pressure during the freezing when the dody had been partially injuried or could not be expanded during the freezing. The empirical result that the thick cylindrical body like ham/sausage always caused gape only during freezing was theoretically supported. The internal pressure or stress of frozen bodies was released by a thermal equalizing process during freezing.
