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EFFECTS OF TEMPERATURE ON RECRYSTALLIZATION IN POLYCRYSTALLINE ICE.

Author(s) : MARTINO M., ZARITZKY N.

Type of article: Article

Summary

THE SOLUTION USED (0.28 N SODIUM CHLORIDE) SIMULATES THE CURVE OF EQUILIBRIUM TEMPERATURE OF BOVINE MUSCLE DURING FREEZING. THE CRYSTALLINE DISTRIBUTIONS OF EACH MICROGRAPH WERE OBTAINED BY MEANS OF AN IMAGE ANALYZER. IT WAS FOUND THAT THE DISTRIBUTION OF EQUIVALENT DIAMETERS WAS, IN ALL TESTED CASES, THE ONE THAT BEST FITTED THE NORMAL PROBABILITY DISTRIBUTION. UNDER ISOTHERMAL CONDITIONS, A DECREASE OF THE SMALLER CRYSTAL RELATIVE FREQUENCIES AND A SHIFT OF THE MAXIMUM FREQUENCY TOWARD ZONES OF LARGER DIAMETERS WERE OBSERVED WITH INCREASING TIMES. THIS ENLARGEMENT OF THE MEAN CRYSTALLINE DIAMETER WAS FOUND TO BE PROPORTIONAL TO THE CRYSTAL CURVATURE, SUGGESTING THAT THE DRIVING FORCE OF THE PHENOMENON IS THE SURFACE ENERGY OF GRAIN BOUNDARY.

Details

  • Original title: EFFECTS OF TEMPERATURE ON RECRYSTALLIZATION IN POLYCRYSTALLINE ICE.
  • Record ID : 1987-1846
  • Languages: English
  • Source: Sci. Aliments - vol. 7 - n. 1
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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