Prevention of Initial Supercooling in Progressive Freeze-concentration

A physical method is proposed that uses a cooling plate with many small holes to prevent initial supercooling in progressive freeze-concentration, and thus avoid serious contamination of the ice produced. The higher chance for ice nucleation of the water molecules in the holes due to the temperature...

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Bibliographic Details
Published inBioscience, biotechnology, and biochemistry Vol. 62; no. 12; pp. 2467 - 2469
Main Authors LIU, Ling, FUJII, Tomoyuki, HAYAKAWA, Kiro, MIYAWAKI, Osato
Format Journal Article
LanguageEnglish
Published Tokyo Japan Society for Bioscience, Biotechnology, and Agrochemistry 1998
Japan Society for Bioscience Biotechnology and Agrochemistry
Oxford University Press
Subjects
Biological and medical sciences
Food engineering
Food industries
freeze concentration
Fundamental and applied biological sciences. Psychology
General aspects
progressive freezing
purity of ice
supercooling
Prevention
Purity
Supercooling
Ice
Foodstuff
Freeze concentration
Physical method
purity of ice
progressive freezing
supercooling
freeze concentration
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Summary:A physical method is proposed that uses a cooling plate with many small holes to prevent initial supercooling in progressive freeze-concentration, and thus avoid serious contamination of the ice produced. The higher chance for ice nucleation of the water molecules in the holes due to the temperature gradient in the cooling plate resulted in the initial supercooling being completely prevented. Accordingly, the purity of the ice initially formed was substantially improved when compared with that by the standard vessel without holes in the cooling plate.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.62.2467