![]() ![]() Part II: Characterization and modeling of the ice crystal size. (1998b) Experimental and theoretical study of model food freezing. Woinet, B., Andrieu, J., Laurent, M., and Min, S.(1998a) Experimental and theoretical study of model food freezing. Woinet, B., Andrieu, J., and Laurent, M.(2001) Freeze-drying for preparation of aerogel-like carbon. Tamon, H., Ishizaka, H., Yamamoto, T., and Suzuki, T.(1990) Optimizing the quality of frozen foods. (1992) Freezing and ice structure formed in protein gels. (1994) Untersuchnugen zur Rekristallisation von Eis in gefrorenen Lebensmittein. (1988) Ice crystal size modifications during frozen beef storage. National academy of science-national research council (1962) Some factors influencing the reversibility of freeze-drying of foodstuffs. Part I: Direct characterization method and experimental data. (2001) Experimental study and modeling of the ice crystal morphology of model standard ice cream. (2004) Effect of freeze-drying process conditions on the stability of nanoparticles. (1994) Theory and Practice of frozen foods Yoolim Press, Seoul (1982) Heat and mass transfer in the freezing of apple tissue. (1979) Histological measurement in frozen beef. (1982) Ice recrystallization in frozen beef. 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. 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. 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. The morphology of ice dendrites was observed by scanning electron microscopy after freeze-drying. ![]() 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. Gelatin gel as a model matrix was frozen in unidirectional Neumann's type of heat transfer. 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. ![]()
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