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Jolin Morel

Doctor of Philosophy, (Food Technology)
Study Completed: 2021
College of Sciences


Thesis Title
Development of a Rapid Liquid Freezer

New Zealand’s fledgling sheep dairy industry needs a reliable method for aggregating multiple milkings from multiples farms into lots large enough to process. Freezing is common, but current methods leave a lot to be desired, requiring labour and impacting quality in the frozen product. Mr Morel carried out a systematic investigation into the changes occurring during frozen storage of ovine milk, the phase transitions that occur during the freezing process, and the effect of freezing conditions on the ice structure in the frozen product. From this scientific basis, a novel continuous freezing system was developed, prototyped, and tested. The system exploits the effects of ice growth rate on ice structure, and the progressive freezing behaviour of ovine milk to allow continuous extrusion of frozen product. The system is currently being commercialised and is expected to be beneficial to a range of food sectors.

Professor Richard Archer
Dr Mohammed Farid
Dr Jason Hindmarsh