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Modelling ice crystal coarsening in concentrated disperse food systems.

Author(s) : SUTTON R. L., EVANS I. D., CRILLY J. F.

Type of article: Article

Summary

Recrystallization of ice in frozen concentrated aqueous sugar solutions was treated as a diffusion controlled process and has been modelled. The model has been tested using aqueous fructose solutions, water ices and ice creams under a range of time and temperature histories. The model provides data which are in accord with experiments and also suggests that recrystallization cannot be modelled using only diffusion.

Details

  • Original title: Modelling ice crystal coarsening in concentrated disperse food systems.
  • Record ID : 1995-3565
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 6
  • Publication date: 1994/11
  • Document available for consultation in the library of the IIR headquarters only.

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