Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Changes in Ice Dendrite Size during Freezing Process in Gelatin Matrix as a Model Food System

모델 식품으로 젤라틴 매트릭스에서 동결과정에 따른 얼음 결정체 변화

  • Min, Sang-Gi (Laboratory of Food Engineering, Department of Food Science and Biotechnology of Animal Resources, College of Animal Husbandry, Konkuk University) ;
  • Hong, Geun-Pyo (Laboratory of Food Engineering, Department of Food Science and Biotechnology of Animal Resources, College of Animal Husbandry, Konkuk University) ;
  • Choi, Mi-Jung (National Nanotechnology Center, National Science and Technology Development Agency)
  • 민상기 (건국대학교 축산식품생물공학) ;
  • 홍근표 (건국대학교 축산식품생물공학) ;
  • 최미정 (태국 국립나노연구센터)
  • Published : 2008.08.30
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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.

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References

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