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Studies on ice nucleation and recrystallization relevant to the properties of frozen foods.

Author(s) : REID D. S., ZHAO J., WADA Y., KERR W. L.

Summary

The authors used emulsion methods to study the effect of added solutes and Pseudomonas Syringae on heterogeneous nucleation, and low temperature microscopy to study recrystallization of ice in frozen systems. Solutes in the study were sucrose and the maltodextrins M150 and M365, the effect of solute molecular size being also of interest. Recrystallization studies employ a special microscope housed in a temperature controlled chamber. A variety of frozen samples containing biological antifreeze analogues have been stored at several temperatures. Under isothermal conditions, microscope slide preparations have been made at different times of storage, and then examined on the microscope, set to that same temperature. Results are given.

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Pages: 267-274

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Details

  • Original title: Studies on ice nucleation and recrystallization relevant to the properties of frozen foods.
  • Record ID : 1996-0956
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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