Share

Dynamics of solidification in 2% corn starch-water mixtures: effect of variations in freezing rate on product homogeneity.

Author(s) : MASHL S. J., FLORES R. A., TRIVEDI R.

Type of article: Article

Summary

While freezing at cell velocities not higher than 7.5 micrometers/second, starch granules were alternately pushed or entrapped by the advancing solid-liquid interface producing a segregated structure consisting of alternating high-starch and low-starch bands. At a cell velocity of 10 micrometers/second, the frozen product was homogeneous. The relationship between the solid-liquid interface velocity and segregation behaviour was quantified and compared to an existing model of particle-interface interactions.

Details

  • Original title: Dynamics of solidification in 2% corn starch-water mixtures: effect of variations in freezing rate on product homogeneity.
  • Record ID : 1997-1524
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 4
  • Publication date: 1996/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (9)
See the source

Indexing