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ICE CRYSTAL SIZE MODIFICATIONS DURING FROZEN BEEF STORAGE.

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

Type of article: Article

Summary

STUDIES OF ICE RECRYSTALLIZATION IN FROZEN STORED BOVINE MEAT WERE PERFORMED AT 268, 263, 258 AND 253 K (-5, -10, -15 AND -20 DEG C) OVER A 5-MONTH PERIOD. EXPERIMENTAL RESULTS SHOWED THE EXISTENCE OF A LIMIT CRYSTAL DIAMETER INDEPENDENT OF TEMPERATURE AND INITIAL DIAMETER. A KINETIC MODEL FOR ICE RECRYSTALLIZATION BASED ON THE DIFFERENCE BETWEEN THE MEAN AND THE LIMIT CURVATURE OF THE SYSTEM SATISFACTORILY FITTED THE OBTAINED DATA. AN EQUATION TO PREDICT THEORETICALLY THE LIMIT DIAMETER WAS PROPOSED. SIGNIFICANT EFFECTS OF THERMAL OSCILLATION ON ICE CRYSTAL SIZES WERE OBSERVED.

Details

  • Original title: ICE CRYSTAL SIZE MODIFICATIONS DURING FROZEN BEEF STORAGE.
  • Record ID : 1989-1892
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 6; 1988.11-12; 1631-1637; 1649; 8 fig.; 3 tabl.; 44 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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