EXPERIMENT 4

FREEZING OF WATER
OBJECTIVE
To determine the influence of some factors on the freezing of water.
MATERIALS
Food samples (table sugar, mango juice, evaporated milk, salt, vanilla, gelatin powder,
egg yolk)
Tap water
Distilled water
Ice candy plastic (small sized)
Beaker
Mixer
Heater
Freezer
PROCEDURE
Prepare the samples as indicated in table 4.1 and freeze overnight. Observe the samples
after 24 hours. Record all observations regarding the texture of the solutions before and after
Freezing in table 4.2.
Table 4.1 Composition and procedure for preparation of solution for the freezing study.

Samples Sugar Additives Procedure

1. 50 ml distilled water - - Place in ice candy plastic

And freeze.

2. 50 mil tap water - - Place in ice candy plastic

And freeze.

3. 50 ml mango juice - - Place in ice candy plastic

Freeze.

4. 50 ml sugar solution,35% 17.5 g+ 32.5 water - Place in ice candy plastic

Freeze.

5. 50 ml milk 17.5 g 4 drops vanilla Mix milk, sugar vanilla

0.5 grams of salt vanilla, and salt. Stir
Until completely dissolved
and freeze.

6.50 ml milk 17.5 g 0.75 g gelatin Hydrate gelatin in milk for 5

4 drops vanilla in mins stir occasionally.

7. 50 ml milk 0.5 salt Mix sugar, vanilla and salt.

Stir until completely
dissolved. Add in the
gelatin mixture. Freeze
 17.5 g 17 g egg yolk Mix egg yolk, sugar, and
0.5 grams salt half of milk. Heat in water
4 drops vanilla bath to 65 C while stirring.
Cool mixture and add salt,
Vanilla, and the other half
Of the milk. Mix well end
And freeze.

DATA

Table 4.2 Effect of selected additives on the freezing of water.

Sample Before freezing After freezing

Appearance Texture Appearance Texture
Distilled water
Tap water
Mango juice
35% Sucrose
Milk
Milk+ gelatin
Milk+ egg yolk

DISCUSSION

1. Interpret results using the answers to the next questions.

2. Discuss the freezing behavior of foods.

3. Differentiate between rapid and slow freezing.

Rapid freezing- The food products are exposed to such as low temperature which is well
enough to inhibit oxidative and microbial changes which are reponsible to change color and
favor. when it comes to microbial growth, there more prompt prevention of microbial growth.
the size of ice crystal is small which does not lead to cell disruption.

4. What is the effect of freeze and thaw during frozen storage of food?

5. In the preparation of ice cream, why is it important to agitate the mixture while freezing.