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FUNDAMENTAL PHYSICOCHEMICAL ASPECTS OF FREEZING.

Author(s) : REID D. S.

Type of article: Article

Summary

THE ARTICLE CONSIDERS SOME OF THE ASPECTS OF THE PROCESS IN THE FREEZING OF FOODS. WITHDRAWAL OF HEAT FROM WATER REMOVES THE SENSIBLE HEAT, UNTIL AT SOME TEMPERATURE BELOW 273 K (0 DEG C) ICE CRYSTALS BEGIN TO FORM. AT THIS POINT LATENT HEAT IS RELEASED AS ICE FORMS AND THE RATE OF FALL OF TEMPERATURE ALTERS. THIS RAISES PROBLEMS IN CALCULATIONS OF RATES OF COOLING AND REDUCTION OF TEMPERATURE IN FOOD SYSTEMS DURING FREEZING. LARGE ICE CRYSTALS TEND TO GROW AT THE EXPENSE OF SMALLER ONES DURING FROZEN FOOD STORAGE WITH LOSS OF QUALITY AS A RESULT IN SOME FOODS. C.R.F.

Details

  • Original title: FUNDAMENTAL PHYSICOCHEMICAL ASPECTS OF FREEZING.
  • Record ID : 1984-0132
  • Languages: English
  • Source: J. Food Technol. - vol. 37 - n. 4
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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