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Analysis and control of ice structure in the freezing of food and its application.

[In Japanese. / En japonais.]

Author(s) : MIYAWAKI O.

Type of article: Article

Summary

The article quantitatively describes ice structure in the food freezing process. The moving speed of the freezing front plays a key role in determining ice structure. Supercooling was proved to give a very fine structure although the process was not controllable. Pressure shift freezing also gave a very fine structure and was controllable in the equilibrium. Freezing-related operations such as freeze preservation, freeze-drying, freeze texturization and freeze concentration were discussed in relation to their dependence on ice structure.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1999-0934
  • Languages: Japanese
  • Source: Refrigeration - vol. 73 - n. 845
  • Publication date: 1998/03
  • Document available for consultation in the library of the IIR headquarters only.

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