Gelatin-filtered consommé: A practical demonstration of the freezing and thawing processes

Jacob B. Lahne, Shelly J. Schmidt

Research output: Contribution to journalArticlepeer-review


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 consommé, illustrates all of the phenomena associated with the freezing and thawing processes in a memorable, edible, hands-on fashion.

Original languageEnglish (US)
Pages (from-to)53-58
Number of pages6
JournalJournal of Food Science Education
Issue number2
StatePublished - Apr 2010

ASJC Scopus subject areas

  • Food Science
  • Education


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