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Directional solidification studies of gelatinized corn starch‐water mixtures were undertaken in order to examine, in situ , the freezing behavior of this food model. The solidification rate was controlled by varying sample cell velocity as it moved from a 25°C hot stage to a ‐25°C cold stage. While freezing at cell velocities ≤7.5 μm/sec, starch granules were alternately pushed or entrapped by the advancing solid‐liquid interface producing a segregated structure consisting of alternating high‐starch and low‐starch bands. At a cell velocity of 10 μm/sec, the frozen product was homogeneous. The relationship between the solid‐liquid interface velocity and segregation behavior was quantified and compared to an existing model of particle‐interface interactions.
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Mashl et al. (1996) studied this question.
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