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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 25ЊC hot stage to a Ϫ25ЊC 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 highstarch 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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