-
Changes in ice dendrite size during freezing process in gelatin matrix as a model food system
- Back
Metadata
Document Title
Changes in ice dendrite size during freezing process in gelatin matrix as a model food system
Author
Min S.-G., Hong G.-P., Choi M.-J.
Name from Authors Collection
Affiliations
Department of Food Science and Biotechnology of Animal Resources, College of Animal Husbandry, Konkuk University, Seoul 143-701, South Korea; National Nanotechnology Center, National Science and Technology Development Agency, Pathumthani 12120, Thailand
Type
Article
Source Title
Korean Journal for Food Science of Animal Resources
ISSN
12258563
Year
2008
Volume
28
Issue
3
Page
312-318
Open Access
Bronze
Publisher
Korean Society for Food Science of Animal Resources
DOI
10.5851/kosfa.2008.28.3.312
Abstract
The objective of this study was to investigate the changes in ice dendrite size during freezing process in gelatin matrix as a model food system in order to provide mathematical relation between freezing condition and ice dendrite size. Gelatin gel as a model matrix was frozen in unidirectional Neumann's type of heat transfer. The thermograms' analysis allowed to determine the freezing temperature of the sample, the position of the freezing front versus time, and thus, freezing front rate. The morphology of ice dendrites was observed by scanning electron microscopy after freeze-drying. We observed that the means size of ice dendrite increased with the distance to the cooling plate; however, it decreased with the cooling rate and the cooling temperature. In addition, the shorter durations of the freeze-drying process was shorter decreeing the decreased the freezing front rate, resulted in their resulting in a larger pore size of the ice dendrite pores for the sublimation channel of that operate as water vapor sublimation channels. From these results, we could derive a linear regression as an empirical mathematical model equation between the ice dendrite size and the inverse of freezing front rate.
Keyword
Freeze-drying | Freezing | Gelatin matrix | Heat transfer | Ice crystal size
License
Public Nuri
Rights
Korea Institute of Science and Technology Information https://www.kisti.re.kr/pageView/521?t=1648956401355
Publication Source
Scopus