The Freezing of Plant Tissue

Abstract

A theory of the freezing process of the tissue of pear fruit is presented, based on the cell permeability theory and on the thermodynamics of moisture in porous media. According to this theory the nature of the temperature v. time curve during freezing is determined by the speed of advance of the ice front into the tissue. Curves for freezing and thawing calculated from the theory are compared wit,h experimental curves.