The Design and Construction of a Quick Freezing Apparatus to Facilitate the Calorimetric Determination of the Freezing Range of Foodstuffs

It is the hope that this thesis will be the beginning of the addition of new knowledge to the science which concerns itself with the freezing and storing of common foodstuffs such as fruits and vegetables. It has in view the determination of the freezing range of these foodstuffs. Previous determinations have been concerned only with the temperature at which they are entirely frozen rather than the temperature at which freezing begins. The initial freezing temperature is especially important from the standpoint of storage.