Folger-Zolle Method

The Folger–Soller method is a two-stage method for expanding liquid mixtures. Sometimes the Folger-Zolle method is called the “two-step method”, since it consists of two phases: primary evaporation of moisture and secondary condensation of vapor.

The first method was proposed in 1912 by Claude O. Folger and Julius Zolel. The essence of the method comes down to the fact that the workpiece is initially boiled and, as a result of discarding, steam is obtained. The steam is then collected and reused in the technology to produce a dry product. The steaming time for minced meat is determined to obtain the required amount of steam.