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THE RATES OF CHANGE OF ICE CRYSTAL SIZE IN MODEL SYSTEMS STORED AT DIFFERENT TEMPERATURES RELEVANT TO THE STORAGE OF FROZEN FOOD.

Author(s) : REID D. S., ALVIAR M. S. B., LIM M. H.

Summary

THE RECRYSTALLIZATION RATES OF ICE CRYSTALS IN FROZEN ARTIFICIAL AQUEOUS SYSTEMS CONTAINING SUCROSE AND STABILIZING POLYMERS WERE OBTAINED AT DIFFERENT FREEZING TEMPERATURES BY DIRECT MICROSCOPIC OBSERVATION OF ICE CRYSTALS THROUGH THIN SAMPLE FILMS. THE EFFECT OF TEMPERATURE ON RIPENING WAS DETERMINED. POLYMERS DO NOT PLAY ANY SPECIAL ROLE.

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Pages: 397-401

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Details

  • Original title: THE RATES OF CHANGE OF ICE CRYSTAL SIZE IN MODEL SYSTEMS STORED AT DIFFERENT TEMPERATURES RELEVANT TO THE STORAGE OF FROZEN FOOD.
  • Record ID : 1988-1871
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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