Modeling ice crystal coarsening in concentrated disperse food systems

Recrystallization of ice in frozen concentrated aqueous sugar solutions was treated as a diffusion controlled process and has been modeled using a combination of a modified Lifshitz, Slyozov and Wagner theory for coarsening in dispersed phase systems and a mean field theory. The model has been teste...

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Bibliographic Details
Published inJournal of food science Vol. 59; no. 6
Main Authors Sutton, R.L. (Unilever Research Colworth Laboratory, Sharnbrook, Bedfordshire, UK.), Evans, I.D, Crilly, J.F
Format Journal Article
LanguageEnglish
Published 01.11.1994
Subjects
AZUCAR
CREME GLACEE
HELADO
SUCRE
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Summary:Recrystallization of ice in frozen concentrated aqueous sugar solutions was treated as a diffusion controlled process and has been modeled using a combination of a modified Lifshitz, Slyozov and Wagner theory for coarsening in dispersed phase systems and a mean field theory. The model has been tested using aqueous fructose solutions, water ices and ice creams under a range of time and temperature histories. The model provides data which are in accord with experiments and also suggests that recrystallization cannot be modeled using only diffusion. In certain circumstances other processes must also be considered
Bibliography:Q04
9544446
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1994.tb14683.x