Kinetics of ice recrystallization in aqueous fructose solutions

被引:56
作者
Sutton, RL
Lips, A
Piccirillo, G
Sztehlo, A
机构
[1] Unilever Research, Colworth House, Sharnbrook
关键词
ice; recrystallization; fructose solutions; Williams-Landell-Ferry kinetics;
D O I
10.1111/j.1365-2621.1996.tb12194.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Recrystallization rates of ice in fructose solutions were determined over a range of temperatures and ice phase volumes. Accretive and migratory recrystallization both occur, the dominant mechanism being strongly dependent on the mean size of the crystals. Accretion dominated when crystals were small and close together. Recrystallization rates decreased with decreasing ice phase volume and decreasing temperature. The temperature dependence of the rates was consistent with Williams-Landell-Ferry kinetics. With a mean field correction for ice phase volume the observed data fit the recrystallization theory of Lifshitz, Slyozov and Wagner reasonably well.
引用
收藏
页码:741 / 745
页数:5
相关论文
共 23 条
[1]   CALORIMETRIC STUDY OF THE GLASS-TRANSITION OCCURRING IN FRUCTOSE SOLUTIONS [J].
ABLETT, S ;
IZZARD, MJ ;
LILLFORD, PJ ;
ARVANITOYANNIS, I ;
BLANSHARD, JMV .
CARBOHYDRATE RESEARCH, 1993, 246 :13-22
[2]   EFFECT OF VOLUME FRACTION ON PARTICLE COARSENING - THEORETICAL CONSIDERATIONS [J].
ARDELL, AJ .
ACTA METALLURGICA, 1972, 20 (01) :61-&
[3]   ICE RECRYSTALLIZATION IN FROZEN BEEF [J].
BEVILACQUA, AE ;
ZARITZKY, NE .
JOURNAL OF FOOD SCIENCE, 1982, 47 (05) :1410-1414
[4]   AMOUNT AND SIZE OF ICE CRYSTALS IN FROZEN SAMPLES AS INFLUENCED BY HYDROCOLLOIDS [J].
BUYONG, N ;
FENNEMA, O .
JOURNAL OF DAIRY SCIENCE, 1988, 71 (10) :2630-2639
[5]   DIFFUSION OF SUCROSE IN SUPERSATURATED SOLUTIONS [J].
ENGLISH, AC ;
DOLE, M .
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1950, 72 (07) :3261-3267
[6]  
FERRY JD, 1970, VISCOELASTIC PROPERT, pCH11
[7]   DIFFUSION IN SUPERSATURATED SOLUTIONS .2. GLUCOSE SOLUTIONS [J].
GLADDEN, JK ;
DOLE, M .
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1953, 75 (16) :3900-3904
[8]   EFFECT OF LOCUST BEAN GUM AND SELECTED SWEETENING AGENTS ON ICE RECRYSTALLIZATION RATES [J].
HARPER, EK ;
SHOEMAKER, CF .
JOURNAL OF FOOD SCIENCE, 1983, 48 (06) :1801-&
[9]  
HOBBS PV, 1974, ICE PHYSICS
[10]   OSTWALD RIPENING OF PRECIPITATES [J].
KAHLWEIT, M .
ADVANCES IN COLLOID AND INTERFACE SCIENCE, 1975, 5 (01) :1-35