Ice crystal interspacing in frozen foods

► Crystal size is a strong function of freezing rate. ► Crystal size follows theory dendrite interspacing. ► Data frozen biomaterials collapse to single curve. In this paper we show that the ice crystal growth in food and biomaterials is a function of the freezing rate. Our experimental data and lit...

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Bibliographic Details
Published inJournal of food engineering Vol. 116; no. 2; pp. 622 - 626
Main Authors van der Sman, R.G.M., Voda, A., van Dalen, G., Duijster, A.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.05.2013
Subjects
Alloys
apple tissue
Biomaterials
Biomedical materials
cream
crystallization
directional-solidification
Foods
Freezing
Frozen food
growth
Ice crystal growth
Ice crystals
microstructure
part ii
Solidification
Surgical implants
texture
transport
Frozen food
Ice crystal growth
Solidification
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Summary:► Crystal size is a strong function of freezing rate. ► Crystal size follows theory dendrite interspacing. ► Data frozen biomaterials collapse to single curve. In this paper we show that the ice crystal growth in food and biomaterials is a function of the freezing rate. Our experimental data and literature data on other biomaterials collapse to a single curve, if plotted against the freezing rate. The fitted correlation is compared to scaling rules developed for dendrite interspacing during directional solidification of alloys. We argue that the food freezing process is reasonably comparable to the solidification process in alloys, as is apparent in the comparable exponent in our fitted scaling rule with the one commonly used in alloy solidification.
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ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2012.12.045