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The effect of supercooling-freezing on inhibition of ice recrystallization during storage.

Number: pap. n. 962

Author(s) : ISHIKAWA Y., WATANABE M., SUZUKI T.

Summary

In this paper, the effect of supercooling-freezing (freezing via supercooling) on ice crystal recrystallization in tofu (soybean curd) during frozen storage was investigated. The ice crystal growth rate by recrystallization depends on the storage temperature; however, there is an assumption that the size of ice crystals influences the ice crystal growth rate, and the assumption was investigated. Using a conventional freezing method, the ice crystal size of surface and center of food tends to be different. In contrast, supercooling-freezing is known to form minute and nearly uniform ice crystals in food. Each sample was frozen by rapid freezing(R), supercooling-rapid freezing (SR), and supercooling-slow freezing (SS) to observe the difference of ice crystals growth. The samples were preserved for up to 1 month at several temperatures. From the X-ray CT images, characteristics of ice crystals were observed, and the growth rate of ice crystal was calculated for each freezing method.

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Details

  • Original title: The effect of supercooling-freezing on inhibition of ice recrystallization during storage.
  • Record ID : 30026324
  • Languages: English
  • Source: Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
  • Publication date: 2019/08/24
  • DOI: http://dx.doi.org/10.18462/iir.icr.2019.0962

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