Mathematical Modeling of the Growth and Coarsening of Ice Particles in the Context of High Pressure Shift Freezing Processes

High pressure shift freezing (HPSF) has been proven more beneficial for ice crystal size and shape than traditional (at atmospheric pressure) freezing. − A model for growth and coarsening of ice crystals inside a frozen food sample (either at atmospheric or high pressure) is developed, and some nume...

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Published inThe journal of physical chemistry. B Vol. 117; no. 29; pp. 8887 - 8895
Main Authors Smith, N. A. S, Burlakov, V. M, Ramos, Á. M
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 25.07.2013
Subjects
Barometric pressure
Coarsening
Cross-disciplinary physics: materials science; rheology
Crystallization
Exact sciences and technology
Freezing
Frozen foods
Ice crystals
Materials science
Mathematical models
Methods of crystal growth; physics of crystal growth
Physical chemistry
Physics
Crystal form
Crystallization
Growth mechanism
Ice
Modelling
Freezing
High pressure
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Summary:High pressure shift freezing (HPSF) has been proven more beneficial for ice crystal size and shape than traditional (at atmospheric pressure) freezing. − A model for growth and coarsening of ice crystals inside a frozen food sample (either at atmospheric or high pressure) is developed, and some numerical experiments are given, with which the model is validated by using experimental data. To the best of our knowledge, this is the first model suited for freezing crystallization in the context of high pressure.
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ISSN:1520-6106
1520-5207
DOI:10.1021/jp403366a