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HEAT AND MASS TRANSPORT IN THE FREEZING OF APPLE TISSUE.

Author(s) : BOMBEN J. L., KING C. J.

Type of article: Article

Summary

A SCANNING ELECTRON MICROSCOPE WAS USED TO EXAMINE ICE MORPHOLOGY IN FROZEN APPLE TISSUE AS A FUNCTION OF FREEZING RATE. THE TRANSITION FROM INTRACELLULAR TO EXTRACELLULAR ICE OCCURRED IN APPLE TISSUE AT A COOLING RATE OF APPROXIMATELY 1 K/MIN. THE DENDRITIC SPACING OF THE ICE WAS PROPORTIONAL TO THE INVERSE SQUARE ROOT OF THE COOLING RATE. THIS BEHAVIOUR CAN BE RATIONALIZED THROUGH AN ANALYSIS OF THE DEPENDENCE OF THE FORMATION OF DENDRITES UPON SOLUTE MASS TRANSFER.

Details

  • Original title: HEAT AND MASS TRANSPORT IN THE FREEZING OF APPLE TISSUE.
  • Record ID : 1983-1797
  • Languages: English
  • Source: J. Food Technol. - vol. 17 - n. 5
  • Publication date: 1982/10
  • Document available for consultation in the library of the IIR headquarters only.

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