(under subclass 665) Processes wherein a food which contains water in the frozen state is subjected to a treatment to remove some or all of the frozen water contained therein, e.g., freeze-drying, fractional crystallization, etc..
(1) Note. The water removed may have been originally present in the food or may have been added to the food.
SEE OR SEARCH CLASS
34, Drying and Gas or Vapor Contact With Solids,
284+, for processes wherein a frozen mixture is dried by subliming a constituent while the mixture remains frozen.
62, Refrigeration,
58, for processes wherein a solution or mixture of constituents is cooled sufficiently to solidify a constituent which is then removed from the mixture.
