Experimental and theoretical study of model food freezing. Part II. Characterization and modelling of the ice crystal size

被引：52
|
作者：
Woinet, B
Andrieu, J
Laurent, M
Min, SG
机构：
[1] Univ Lyon 1, LAGEP, UPRES A Q5007, F-69622 Villeurbanne, France
[2] Inst Natl Sci Appl, CETHIL, UPRES A Q5008, F-69621 Villeurbanne, France
[3] Konkuk Univ, Coll Anim Husb, Dept Livestock Technol, Lab Food Technol, Seoul, South Korea
来源：
JOURNAL OF FOOD ENGINEERING | 1998年 / 35卷 / 04期
关键词：
D O I：
10.1016/S0260-8774(98)00036-3
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Frozen gelatin gels were freeze-dried, then sliced, microphotographed and analyzed with image analysis software. A mean ice crystal size was determined at different locations inside the gel for many operating conditions and different gelatin concentrations with ol without ionic solute (sodium chloride). Ir was observed that the mean ice crystal size grew proportionally with the distance from the cold plate. Ionic solute addition had a great influence on the mean ice crystal size. A model based on the principle of the supercooling resulting front the maximum concentration difference in the interdendritic zone was able to justify the experimental relationship and to interpret quantitatively these data. (C) 1998 Elsevier Science Limited. All rights reserved.
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页码：395 / 407
页数：13
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